Sensational seafood starter recipes to bring to the table this Christmas
The perfect antidote to the traditional Christmas, fish and seafood brings contrasting flavours and a special sea-fresh lightness to the festive table that is always welcome
Georgina Campbell's Classic Prawn Cocktail
Although there are many versions, and shrimps are often used, Dublin Bay prawns (langoustine) are the ultimate luxury ingredient.
Servings
4Cooking Time
14 minsTotal Time
14 minsCourse
MainIngredients
20 large cooked peeled Dublin Bay prawns
For the cocktail sauce:
6 tbsp mayonnaise (homemade, or best quality commercial eg Ballymaloe)
3 tbsp tomato ketchup
1 tbsp brandy dash of Tabasco sauce
25g wild rocket (optional)
1 Little Gem lettuce, trimmed and finely shredded
salt and freshly ground black pepper
Method
To make the cocktail sauce, whisk together the mayonnaise, ketchup, brandy and Tabasco sauce in a bowl. Season to taste.
To serve, lightly mix together the shredded lettuce and rocket (if using), then divide among serving glasses. Arrange the prawns on top and then drizzle over the cocktail sauce.
This cocktail sauce can be used with many other types of seafood such as lobster, white crab meat, poached salmon or trout.
Kevin Dundon's Galway Bay Oysters Sashimi-Style
This recipe from Kevin Dundon of Dunbrody Country House Hotel & Cookery School, Co Wexford, is a great way to introduce oysters to your guests when entertaining.
Servings
4Preparation Time
30 minsCooking Time
48 minsTotal Time
1 hours 18 minsCourse
MainIngredients
12 Pacific/Gigas oysters
1 tbsp sesame seeds
about 225g coarse rock salt
6 tbsp dark soy sauce
finely grated rind and juice of 1 lime
1 tbsp shredded root ginger
1 spring onion, finely shredded
4 tbsp sesame oil
2 garlic cloves, thinly sliced
Method
Scrub the oyster shells then place one, wrapped in a clean tea towel on a firm surface with the flattest shell uppermost and the hinge pointing towards you. Gripping the oyster firmly, insert an oyster knife (or other short, strong knife) into the gap in the hinge and twist to snap the shells apart.
Slide the blade of the knife along the inside of the upper shell to sever the muscle that keeps the shells together. Lift the lid off the top shell, being careful not to spill any of the juices. Carefully clean away any bits of broken shell and finally run the knife under the oyster to loosen it from the shell. Repeat until all the oysters are opened, then arrange on a tray and place in the fridge until you are ready to serve.
Heat a frying pan over a medium to low heat and add the sesame seeds. Cook for 3-4 minutes, stirring regularly until they are lightly toasted. Tip out of the pan onto a plate and set aside until needed.
To serve, arrange three oysters on a bed of rock salt on each serving plate. In a bowl, mix together the soy sauce with the lime rind and juice, then spoon over the oysters. Scatter the ginger, spring onions and reserved toasted sesame seeds on top. Leave to stand for 5 minutes to allow the flavours to develop. Meanwhile, heat the sesame oil in the frying pan and sauté the garlic until it is golden and the sesame oil is nearly smoking. Drizzle over the oysters and serve immediately.
Georgina Campbell's Smoked Mackerel Paté
This paté is great as a starter, or for serving on canapés when entertaining. It also is a quick and easy snack served on hot toast.
Servings
4Preparation Time
10 minsTotal Time
10 minsCourse
StarterIngredients
450g smoked mackerel fillets
75g cream cheese
75g crème fraîche
1-2 tbsp creamed horseradish
dash of Tabasco sauce
juice of 1/2 a lemon
salt and freshly ground black pepper
To Serve:
selection of crackers and celery sticks
Method
Remove the skin from the mackerel fillets and discard any bones, then break up the flesh into a bowl. Add the cream cheese, crème fraîche, one tablespoon of the horseradish, the Tabasco and lemon juice.
Mix thoroughly until well combined, then taste and add the remaining horseradish, if liked. Season to taste and transfer to a serving bowl.
Set the bowl of smoked mackerel paté on a platter and add a selection of crackers and celery sticks to serve.
Variation: Use smoked trout or hot smoked salmon instead of smoked mackerel.
- All recipes are from Georgina Campbell’s From Tide To Table which is currently out of print, with a new edition planned!
