Recipe by Neels van Jaarsveld
Styling by Nomvuselelo Mncube
Neels van Jaarsveld's On The Rocks Best of Both Worlds seafood platter (prawns, calamari, mussels and rump steak)
Ingredients
- Lemon butter (for prawns and calamari)
- 2 whole lemons
- 250g unsalted butter
- Chardonnay sauce (for mussels)
- butter, for frying
- 20g chopped onions
- 5g crushed garlic
- 250ml (1 cup) full cream
- 100ml chardonnay
- 5ml (1 tsp) fish spice
- Meat
- 6 tiger prawns, deveined
- lemon juice
- 6 fresh mussels
- 150g calamari tubes, cleaned
- fresh lemon
- 250g rump
- barbecue spice, to taste
- To serve
- lemon wedges
- basmati rice
- seasonal vegetables
- tartar sauce
Instructions
For the lemon butter, cut the lemons into wedges. Melt the butter in a frying pan over medium heat, add the lemons and let the butter simmer until clarified. Remove from heat and set aside until needed.
For the chardonnay sauce, heat the butter in a pan over medium heat, and fry the onions and garlic. Add the cream, wine and fish spice. Simmer until thick. Remove from heat and set aside until needed.
Fry the prawns in lemon butter for 8 minutes on each side. Add a squeeze of fresh lemon.
Cook the fresh mussels in a pot of boiling water until the shells open. Remove from pot and simmer in the chardonnay cream sauce for 5 minutes.
Fry the calamari in a hot pan in lemon butter for 6 minutes. Season with freshly squeezed lemon and fish spice.
Season the rump with barbecue spice and grill to desired temperature.
To serve, place everything on one platter with lemon wedges. Serve with basmati rice, seasonal vegetables and tartar sauce.
