Fruits de Mer with Homemade Rye Bread and Whipped Butter

Fresh steamed seafood served with homemade rye bread, whipped butter, and a zesty handmade lemon mayonnaise.

Baking Dinner Seafood Shellfish Luxury

Estimated Nutrition

Calories

1955.1

kcal / serving

7820.4 kcal total

Carbs

105.1g

per serving

420.2 g total

Fat

145.6g

per serving

582.4 g total

Protein

87.2g

per serving

348.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Dark Brown Muscovado Sugar

Fast-Acting Dried Yeast

CondimentsSauces

tbsp

Dijon Mustard

tbsp

Cider Vinegar

Dairy

200

Unsalted Butter

Softened

piece

Egg Yolk

Free-range

Fruits

piece

Lemon

Unwaxed, juice and finely grated zest

GrainsCereals

500

Wholegrain Rye Flour

Extra for dusting

NutsSeeds

Salt

piece

Black Pepper

Freshly ground

OilsFats

300

Rapeseed Oil

Seafood

piece

Langoustine

piece

Razor Clams

Scrubbed

400

Clams

In their shells, scrubbed

Lobster

Cooked

piece

Brown Crab

Medium-sized, cooked

piece

Oyster

Shucked

piece

Shrimp

Cooked, in their shells

200

Brown Shrimp

Cooked

Method

Preheat oven to 220°C, dust loaf with rye flour, slash the top, and bake for 30 minutes until hollow-sounding.

Blend softened butter in a food processor until fluffy and transfer to a dish.

Steam langoustines, razor clams, and clams for 8 minutes until cooked, discarding any closed clams.

Knead the dough on a floured surface for 10 minutes, shape into a sausage, and prove on a tray for at least 6 hours.

Halve the lobster, clean the head, crack the claws and knuckles, and return picked meat to the shell.

Open the crab shell, remove gills, crack the claws, and return picked meat to the shell.

Whisk egg yolks, mustard, vinegar, and lemon juice while slowly drizzling in oil to create a thick mayonnaise thickened with zest and seasoning.

Arrange all seafood, oysters, and shrimps on a platter and serve with mayonnaise, butter, and sliced bread.

Combine flour, sugar, and salt in a bowl and mix in yeast dissolved in 200ml tepid water followed by another 150ml water to form a dough.