Shellfish opens up

Published in FSD Update

Operators use shellfish to provide quality and flavor to customers.

By 
Lindsey Ramsey, Contributing Editor

The department also serves mussels in catering by arranging them on a platter and topping them with a spray of lemon juice, chopped tomato salsa or an onion/cilantro salsa. Another simple shellfish dish Cantrell serves in catering is cucumber rounds with a cream and Boursin cheese blend topped with lemon-herb seasoned shrimp, garnished with honeydew melon balls and rosemary.

Thinking outside the box

Michael Uddo, executive chef with Sodexo at Olive Blue Catering at Tulane University, in New Orleans, says his team likes to try new twists on traditional dishes when incorporating shellfish into recipes.

“We do a baked Louisiana oyster on the half shell,” Uddo says. “We shuck it and top it with a cornbread dressing with bacon and fresh thyme and a little mozzarella. We bake it off and it’s a really beautiful dish.”

Another favorite is a take on classic deviled eggs that the team tops with jumbo lump crabmeat salad. The crabmeat salad features mayonnaise, Creole mustard and horseradish.

“We actually do that for breakfast a lot around here,” Uddo says. “It’s really, really popular. Another fun dish we have done is, we took a lobster tail and took it out of the shell. We steamed it in an Italian sausage and fennel broth. Then we topped it with a bunch of vegetables and a little watercress salad. We try to keep our shellfish dishes as light as possible. It was a nice variation on the traditional lobster with drawn butter.”

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menu development