La Parillade

Trim the salmon steaks, remove the central bone and re-assemble in a barbecue fish cage. Cut the halibut in two and remove the central bone, cut the sea bass fillets in half, and put them all in cages.

Put the crayfish and prawns on to skewers. Coat the fish and shellfish with olive oil and season with salt and pepper and lemon juice.

Put the oiled, herbed and salted potatoes in foil and cook at at 350°F/180°C/Reg4 for 30 to 40 minutes  Picture  .

Wash and trim the samphire and get ready for steaming, shuck the oysters, and heat the wine in a saucepan until simmering. Put the oven on at 325°F/170°C/Reg1.

Prepare the two sauces Aioli  Recipe   and Fresh Chutney  Recipe   - ingredients  Picture  

Start barbecuing the fish and shellfish. Brush fish with further olive oil as required and do not over cook  Picture  .

Meanwhile put the clams in the wine saucepan and cook covered for a couple of minutes. Discard any clams that do not open and keep the remainder warm. Steam the samphire for a couple of minutes and keep covered off the heat  Picture  . Put a squeeze of lemon and a little oil over the oysters and put them on a tray in the oven to warm for five minutes or so.

Assemble the ingredients on a large dish. Quickly lightly brush the fish and shellfish with oil and a sprinkle of lemon juice and serve with the aioli and fresh chutney sauces which should be prepared before  Zoom