Cooking Seafood With Summer Vegetables - Fruit De Mer and Samphire

There is no better example of cooking seafood with summer vegetables than a classic chilled Fruit de Mer on a be of steamed marsh Samphire. The visual appearance of the dish resembles a work of art.

Marsh Samphire grows naturally around the coasts of northern Europe and is available fresh in July and August. It looks like green Asparagus, and is often called the "Asparagus of the sea." It can be stored in a fridge wrapped tightly but is best served fresh. Jarred and pickled versions can also be found throughout the world. To prepare, wash under running water then either cook in boiling water for two minutes or steam for the same time, the Samphire will not need seasoning. Set aside and chill.

For the Fruit de Mer you will need as large a range of shellfish as possible all served at fridge temperature on a bed of crushed ice topped with the chilled Samphire. The portions below are for one person.

Lobster - a half of a Lobster, approx 500 g total weight, with the intestinal tract and stomach sac removed, and the claw cracked.

Oysters - three raw Oysters opened and served in the shell. try to find different types of Oysters

Mussels - 150 g of fresh Mussels steamed with onion, garlic, dry white wine and herbs and served in their shells.

Clams - 75 g of each of two types, subject to local availability, cooked in the same way as the mussels.

Prawns - as in the European meaning of the word. Two types medium and large served in their shells. Ten medium and three large.

Shrimps - once again the European version. Around 50 g in their shells.

Scallops - one served in the shell if you are confident of the freshness and source of supply then serve raw, if not steam for 4 minutes.

Crab - ideally a half of a boiled brown Crab. But if not available use Velvet, Spider or in the USA King Crab from Alaska.

Langoustine - subject to the size up to five.

Whelks - around five, subject to size.

Winkles - a handful of Periwinkles.

Urchin - one left in the shell.

The dish should be served with shallot vinegar, mayonnaise, rouille and chilli sauce.

The unusual switch to the dish is to serve all of the ingredients warm, on bed of Samphire with a light dressing of fish stock, olive oil and Thai fish sauce. This option is particularly popular in the winter months when the thought of an iced main meal is not to every persons taste.

About the author:- Henry Lord is a fanatical enthusiast and lover of all things seafood. The website http://www.cookingseafoodathome.com/ is written by him. It provides lots of tips on all aspects to helping you put a great seafood meal in front of your family or friends. Additionally if you visit the website now and enter your name and email address, you will receive for FREE the e Booklet on "Home Curing Of Fish". Other FREE e Booklets will follow each month.

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