Sensational seafood starter recipes to bring to the table this Christmas

The perfect antidote to the traditional Christmas, fish and seafood brings contrasting flavours and a special sea-fresh lightness to the festive table that is always welcome

The perfect antidote to the traditional Christmas, fish and seafood brings contrasting flavours and a special sea-fresh lightness to the festive table that is always welcome

Georgina Campbell's Classic Prawn Cocktail

Although there are many versions, and shrimps are often used, Dublin Bay prawns (langoustine) are the ultimate luxury ingredient.

Servings

4

Cooking Time

 14 mins

Total Time

 14 mins

Course

 Main

Ingredients

• 20 large cooked peeled Dublin Bay prawns

• For the cocktail sauce:

• 6 tbsp mayonnaise (homemade, or best quality commercial eg Ballymaloe)

• 3 tbsp tomato ketchup

• 1 tbsp brandy dash of Tabasco sauce

• 25g wild rocket (optional)

• 1 Little Gem lettuce, trimmed and finely shredded

• salt and freshly ground black pepper

Method

1. To make the cocktail sauce, whisk together the mayonnaise, ketchup, brandy and Tabasco sauce in a bowl. Season to taste.

2. To serve, lightly mix together the shredded lettuce and rocket (if using), then divide among serving glasses. Arrange the prawns on top and then drizzle over the cocktail sauce.

3. This cocktail sauce can be used with many other types of seafood such as lobster, white crab meat, poached salmon or trout.

Kevin Dundon's Galway Bay Oysters Sashimi-Style

This recipe from Kevin Dundon of Dunbrody Country House Hotel & Cookery School, Co Wexford, is a great way to introduce oysters to your guests when entertaining.

Servings

4

Preparation Time

 30 mins

Cooking Time

 48 mins

Total Time

 1 hours 18 mins

Course

 Main

Ingredients

• 12 Pacific/Gigas oysters

• 1 tbsp sesame seeds

• about 225g coarse rock salt

• 6 tbsp dark soy sauce

• finely grated rind and juice of 1 lime

• 1 tbsp shredded root ginger

• 1 spring onion, finely shredded

• 4 tbsp sesame oil

• 2 garlic cloves, thinly sliced

Method

1. Scrub the oyster shells then place one, wrapped in a clean tea towel on a firm surface with the flattest shell uppermost and the hinge pointing towards you. Gripping the oyster firmly, insert an oyster knife (or other short, strong knife) into the gap in the hinge and twist to snap the shells apart.

2. Slide the blade of the knife along the inside of the upper shell to sever the muscle that keeps the shells together. Lift the lid off the top shell, being careful not to spill any of the juices. Carefully clean away any bits of broken shell and finally run the knife under the oyster to loosen it from the shell. Repeat until all the oysters are opened, then arrange on a tray and place in the fridge until you are ready to serve.

3. Heat a frying pan over a medium to low heat and add the sesame seeds. Cook for 3-4 minutes, stirring regularly until they are lightly toasted. Tip out of the pan onto a plate and set aside until needed.

4. To serve, arrange three oysters on a bed of rock salt on each serving plate. In a bowl, mix together the soy sauce with the lime rind and juice, then spoon over the oysters. Scatter the ginger, spring onions and reserved toasted sesame seeds on top. Leave to stand for 5 minutes to allow the flavours to develop. Meanwhile, heat the sesame oil in the frying pan and sauté the garlic until it is golden and the sesame oil is nearly smoking. Drizzle over the oysters and serve immediately.