|Prawns||12 Large (In Shell)|
|Mussels||1 1⁄2 Pound, prepared as right (675 Gram)|
|White wine||1⁄4 Pint (150 Milliliter)|
|Chopped parsley||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Cooked crab||1 Medium|
|Smoked salmon||4 Ounce (100 Grams)|
|For the avocado dressing|
|Lemon juice||2 Tablespoon|
|Mayonnaise||1⁄4 Pint (150 Milliliter)|
|Fromage frais||1⁄4 Pint (150 Milliliter)|
This makes an impressive dish and the variety of fish provides interesting variations of colour and flavour.
To prepare the prawns, peel the tail ends but you can leave the heads on the fish to look more colourful.
To prepare the mussels, scrub the shells.
Discard any that do not close when sharply tapped.
Put into a saucepan with the wine, half the parsley and a little seasoning.
Heat until the shells open.
Concass skin, deseed and finely chop the tomatoes, mix with the remaining parsley and just a very little of the mussel liquid.
Mix with the mussels.
To prepare the crab follow the 4 stages shown below.
Mix the flesh from the claws with the white meat from the body.
Clean out the shell.
Season the flesh and arrange light and dark meat on separate sides of the shell.
To arrange the platter, place the crab in the centre of the dish.
Arrange the prawns, mussels in their sauce and small strips of smoked salmon rolled around the Prawn cream on the dish.
To make the avocado dressing, blend the lemon juice, mayonnaise and fromage frais together.
Halve the avocado, scoop out the flesh, mash it well and blend with the other ingredients.
Season to taste.
Keep well covered and chill so the mixture does not darken.
Serve this separately.
Cover the fish platter and keep in the refrigerator.
Garnish just before serving.