Recipe: Seafood from the BBQ with Pernod butter, sauces and pickles

After lots of meat, high flames, and sturdy aprons, Marjolijn and Anya decided it was time for a lighter version of grilling and roasting. The cookbook *Gegrild & Geroosterd* from publisher Terra features the most delicious recipes that you can prepare all year round. From the barbecue outdoors to your indoor fondue set, the oven, or the stone grill. Are guests coming over for dinner? Then this is certainly a dish you can really impress with. Assemble the platter with your favorite shellfish and serve with homemade sauces. Happy cooking!

Recipe: Seafood with Pernod butter, sauces and pickles

You need:
Oysters
Boiled lobster, langoustines, prawns or tiger prawns
Jumbo mussels or greenshell mussels
Cockles, scallops, razor clams, lemon wedges

Extra needed
Wooden skewers

Tip: Cooking, halving, and cracking lobster myself is a huge hassle. Luckily, I have a fishmonger who does it for me. You can also order halved cooked lobster online.

Recipe: Seafood with Pernod butter, sauces and pickle: How to make it

For the BBQ

1. Rinse the shells under cold water. Place the mussels, cockles, and razor clams in a bowl of cold water and remove any broken or open ones.
2. Heat the barbecue until it's very hot and add the oysters and cockles first. Place the prawns and langoustines in the cooler side, turning regularly. Once the cockles open slightly, add the scallops and razor clams.
3. The shrimp skewers and the half cooked lobsters go on the barbecue last. Grill until the shells open and the crustaceans turn pink and orange-red.
4. Move shells that open quickly to the side of the grill. Turn the skewers regularly. Serve with lemon wedges, Pernod butter, remoulade sauce, Niçoise sauce, and vinaigrette. You can grill the lemons briefly as well.

For the Nicoise sauce
Puree 2 roasted bell peppers with 1 tablespoon tomato paste. Stir in 2 teaspoons fresh tarragon (finely chopped), 150 ml French mayonnaise, salt, and pepper.

Remoulade sauce
Mix 150 ml French mayonnaise with 1 tbsp Dijon mustard, 1 tbsp finely chopped gherkin, 1 tbsp finely chopped capers, 1 tsp finely chopped flat-leaf parsley, 1 tsp finely chopped chervil,
1 tsp finely chopped tarragon and 1 finely chopped anchovy fillet.

Classic pickle
A teaspoon of pickle is especially delicious with oysters and razor clams. Finely chop 1 red onion and place it in a small bowl. Pour in the white wine vinegar until the onions are covered and season with salt and pepper, if desired. Marinate for 1 hour. This will result in lovely pink onions.

Have you acquired a taste for it and do you want to try more delicious recipes from the cookbook Grilled & Roasted by publisher Terra? The cookbook is available to order online!

Order online

Grilled and roasted Marjolijn Rosendaal

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