A Fruits de Mer Snack Board: Here’s How to Make It
A drinks gathering isn’t complete without a snack board, of course. But getting creative with a surprising board can sometimes be quite difficult. Cookbook author Sabrina Faude-Rôle is here to lend a hand with her new book Van de plank. The book offers 30 original ideas for, among others, a Thai, French, Swedish and vegan snack board. So leave those slices of luncheon meat and blocks of young Gouda on the side and make a splash with, for example, a fruits de mer snack board like this one, with sea bass ceviche and crab rillettes with shallot-ginger sauce.
How to make the sea bass ceviche with lychee
- Cut the sea bass fillets into 0.5 cm cubes. Peel and pit the lychees and cut them into 0.5 cm cubes. Peel and pit the avocado and cut it into 1 cm cubes. Peel and finely chop the red onion. Wash the cilantro, pat dry and finely chop.
- Mix the sea bass, lychee and avocado cubes with the red onion, cilantro, salt, black pepper and lemon juice. Serve immediately.
Tip: You can prepare the ingredients for this recipe in advance, store them in the refrigerator and combine them just before serving, so the fish does not overcook in the lemon juice.
How to make the crab rillettes
- Wash the chervil, pat dry and finely chop.
- Using a fork, mash the butter together with the crabmeat. Add the cream cheese, orange zest, black pepper and chervil.
- Mix well and refrigerate until ready to use.
How to make the shallot-ginger sauce
- Wash the parsley, pat dry and finely chop. Peel the ginger and finely chop it.
- Grate the zest of the lemon and squeeze the juice from the fruit. Peel and finely chop the shallot.
- Mix the shallot with the lemon zest and juice, parsley, ginger, wine vinegar, salt and black pepper.
How to complete the snack board
To complete the fruits de la mer snack board, you can add these ingredients: oysters, crab claws, langoustines, shrimp, sea urchins, lightly salted butter, rye bread, lemon wedges, cilantro sprigs, flat-leaf parsley sprigs and mayonnaise.
Title: Van de plank – snack boards to share
Author: Sabrina Faude-Rôle
Price: €12.50
Publisher: Good Cook
Read also:
- 5 common fish mistakes and how to avoid them
- Why anchovies actually deserve an award or a pat on the back
- How to make your fish crispy every time
