Fisherman’s platter with beurre blanc and smoked paprika butter


Fisherman's platter with beurre blanc and smoked paprika butter
Fisherman's platter with beurre blanc and smoked paprika butter
Print Recipe
Servings Prep Time
4 - 6 people 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 - 6 people 30 minutes
Cook Time
20 minutes
Fisherman's platter with beurre blanc and smoked paprika butter
Fisherman's platter with beurre blanc and smoked paprika butter
Print Recipe
Servings Prep Time
4 - 6 people 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 - 6 people 30 minutes
Cook Time
20 minutes
Ingredients
  • A selection of your favourite seafood such as prawns, mussels, calamari tubes and tentacles, fresh oysters, sardines and soft shell crab
  • 300 g Butter melted
  • 15 ml Spanish smoked paprika
  • 450 g butter, cut into cubes and put into the fridge to remain cold
  • 250 ml Laborie Sauvignon Blanc
  • 1/2 cup White wine vinegar
  • 1 small Shallot, finely chopped
  • Handful of chives and dill, chopped
  • Salt and pepper to taste
Instructions
  1. Mix the melted butter and paprika together and keep aside for the cooking process.
  2. Make sure all your fish is properly cleaned such as the prawns and mussels.
  3. You can cook your seafood on the braai or in a large frying pan using the paprika butter to flavour and to baste the seafood.
  4. As soon as your seafood is halfway cooked, place the wine, vinegar and shallot in a saucepan and bring to the boil.
  5. Lower the heat and cook until 2 tablespoons remain in the pot.
  6. Start whisking in the cold butter 1 block at a time until all the butter has been incorporated.
  7. Add the herbs, season to taste and serve immediately with the seafood.
  8. You can also serve some fresh limes on the side.