Create the Ultimate Seafood Charcuterie Board
In partnership with Joe’s Butcher Shop and Fortune Fish & Gourmet and Joe’s Next Door
Joe’s Butcher Shop and Fish Market and Fortune Fish & Gourmet are dedicated to bring the best quality seafood to central Indiana. Together, they help bring the best sustainable seafood to your plate…or board.
Joe’s Tips For Creating a Seafood Board
- Get inspired. Get creative. Be flavorful. Use these tips to wow your guests or eat it yourself (in smaller portions of course!).
- Get to know your local seafood monger and ask questions and recommendations.
- Rule of thumb for making a board is 4-6 ounces per person total. For example: a board for 4 people should be between 16 and 24 ounces depending on ingredients.
- Keep everything fresh and prepare within a few hours.
- Limit hot items on the board and put chilled items out last.
- Take caution with raw seafood.
Quick Guide To Creating A Seafood Board
Deliciousness pictured top left to bottom right:
Braised Red Wine Octopus, serve chilled
Little Neck Clams Sautéed in White Wine and Garlic
Singapore Chili Whole Shrimp
Baked Skin On Walleye in Cream Sauce
Pan-seared Halibut over Whole Grain Mustard
Pulled BBQ Norwegian Salmon Lettuce Wraps
Sautéed New Zealand Green Lip Mussels
Ingredient Inspiration
- Smoked Trout
- White Anchovies
- Mussels
- Stone Crab Claws
- Scallops
- Lox
Accoutrements
- Grainy Mustard
- Fruit
- Charred Shishito Peppers
- Pickled Vegetables
- Seaweed Chips
- Naan
- Lavash
- Grilled Sourdough
- Fresh Dill
Joe’s Favorite Wine for Seafood
- Steele Chenin Blanc
- Guigal Côtes du Rhône White
- Domaine Bousquet Rose of Malbec
Quick guide to preparing the pictured dishes.
BRAISED OCTOPUS, SERVE CHILLED
Octopus braised in red wine, citrus, and cardamom
- Combine red wine, water, orange, lemon and lime in a stock pot.
- Add salt and garlic. Add octopus and bring to a boil. Reduce heat and simmer for 3.5 hrs.
- Remove octopus and allow to cool slightly. Use a kitchen towel to remove tentacles (they wipe right off). Serve chilled
- Have your seafood shop remove the beak.
LITTLE NECK CLAMS SAUTÉED IN WHITE WINE AND GARLIC
- Combine white wine, garlic, salt and parsley in a sauté pan. Add clams. Fire high and fast for 6-8 minutes covered (or until all the clams have opened (discard and clams that do not open). Remove clams and enjoy!
SINGAPORE CHILI SHRIMP
- Marinate the shrimp in white wine and Sambal Olek (thai chili paste) add garlic and salt.
- Let the shrimp marinate for 30 minutes. Steam the rice in half in the marinade for 7 -8 minutes. Let cool and enjoy chilled.
BAKED SKIN ON WALLEYE IN A CREAM SAUCE
- Bake the walleye with salt and pepper and a touch of olive oil for 14 minutes and 375.
- Let cool. Cut into bite size pieces (leave the skin on).
- For the cream sauce combine sour cream (or thick Greek yogurt), capers, chives, red onion, salt and pepper and dill. Add the juice of half a lemon. Incorporate the walleye into the cream sauce. Allow to sit for 2 hrs and enjoy chilled.
PAN-SEARED HALIBUT OVER WHOLE GRAIN MUSTARD
- In a sauté pan add a touch of olive oil and add high heat. Place Halibut filet
- Skin side down and sauté for 5-6 minutes until skin is nice and crispy. Flip fillet and sear other side for 3-4 minutes. Remove from pan and enjoy!
PULLED BBQ NORWEGIAN SALMON IN LETTUCE WRAPS
- Bake salmon at 350 with salt, pepper, and olive oil. Allow to cool and flake salmon.
- Combine salmon with your favorite BBQ sauce (I use a local brand John Tom’s its awesome)
SAUTÉED NEW ZEALAND GREEN LIP MUSSELS
- Combine white wine, garlic, lime zest and cilantro in a sauté pan. Fire on high heat and add the mussels. Cover and let steam for 6-8 minutes or until all the mussels have opened (as with the clams discard any mussels that do not open). Serve and enjoy.
For more great tips and all your meat and seafood options visit:
Joe’s Butcher Shop and Fish Market
111 W Main St.
Carmel
JoesButcherShop.com
Learn more about sustainable seafood from:
Fortune Fish & Gourmet
FortuneFishCo.net
