style ideas

seafood christmas menu tips + tricks

Whole ocean trout may look opulent, but behind the scenes it's a cinch. Relaxed, tasty sides turn it into a real feast.

Starter Put the seafood on ice at first sight of your guests pulling up. Succulent and fresh, oysters and scampi have wow factor that will have your friends in awe of your party skills. Cold starters frees the oven for main course.
Main The impressive presentation of the flavoursome trout does an ingenious job of disguising the ease of preparation − but of course this is your secret.
Side Keeping side dishes to a minimum doesn’t mean that guests have to miss out on their favourites. Choose carefully. Classic salads and potatoes always go down well.
Dessert For a seamless changeover between courses, the semifreddo, which is made and waiting in the freezer, is an extremely relaxed yet fabulous dessert.

Sometimes it is easier to let formality go out the window and go for a more casual buffet option. Many of these recipes can be sliced to share, hand-held or are in individual portion sizes so people can help themselves.

One week to go
+ Place the order for the whole trout, scampi and oysters with your local fishmonger. Ask for the trout to be filleted.

Two days before
+ Make the vinegar mixture for the salt and vinegar chunky fries. This will allow the flavours to permeate.
+ Make the wasabi mayonnaise for the ginger scampi and store in an airtight container in the fridge.
+ Make the lemon dressing for the crispy chopped salad and store it in the fridge.
+ Make the mint pesto and store it in an airtight container in the fridge. The oil keeps it fresh for 3−4 days.
+ Make the star cookies and store them in an airtight container in a cool place.

The day before
+ Pick up your seafood order from the fishmonger and any fresh ingredients from the dairy section or greengrocer.
+ Buy bags of ice to fill eskies to keep drinks cold. You'll need extra ice to line platters for ginger scampi with wasabi mayonnaise and oysters with black vinegar and tomato.
+ Make the almond and breadcrumb stuffing for the almond trout, sandwich in between the fillets, secure with string and store, wrapped in the fridge on the baking tray ready to go into the oven.
+ The raspberry semifreddo can be made and stored in the freezer in individual airtight containers or with the tops wrapped in plastic wrap. Don’t give in to temptation.
+ Arrange plates and cutlery at the end of the table so that guests can serve themselves buffet style.

On the morning of your get-together
+ Make the vinegar and tomato dressing for the oysters.
+ Cut a few lemons into wedges to have ready for garnish. If you cut too many they can always be used in jugs of water and cool drinks for the table.

Just before your guests arrive
+ Place the ice on a platter and arrange the ginger scampi with wasabi mayonnaise and the oysters with black vinegar and tomato to pass around when guests arrive.
+ Place the mint pesto, lemon dressing and vinegar dressing in bowls ready to go.
+ Cut the chips and have them ready to place into the oven.