Fish or seafood appetizer

30
10
Joined Feb 26, 2015
I am putting together a menu for an app party for 80-100. The client would like 4 different, substantial apps, one of them being fish/seafood. My concern is that everything will have to be prepared ahead, as the venue has minimal kitchen space. Bacon wrapped scallops or shrimp were suggested, but I don't see how those would be possible to so safely, with good quality, in advance.

The only things I have thought of otherwise are a smoked trout spread or ceviche

Any suggestions would be appreciated!
 
3,233
671
Joined May 5, 2010
Bacon wrapped anything is almost always overcooked and rubbery. Bad choice.

Cold would be the way to go for seafood and or fish.

Served, passed, or buffet?
 
30
10
Joined Feb 26, 2015
I will have access to a warming box, and cooler. So I could do warm if it is something that will hold warm with quality and safety.

There will be staff to pass the apps.

Thank you!!
 
30
10
Joined Feb 26, 2015
Bacon wrapped anything is almost always overcooked and rubbery. Bad choice.

Cold would be the way to go for seafood and or fish.

Served, passed, or buffet?

The apps will be passed. I was thinking too that it would have to be cold for the fish/seafood app.

Thank you!
 
4,474
421
Joined Jun 27, 2012
You did not mention where you were located but here in the Houston area the weather is still cool enuf for warmish soup shooters.

Lobster (shrimp, crawfish, crab) bisque is always a hit plus it is pretty on the tray.

Keep the cream warm and add just before plating.

mimi

edit for spell check
 
Last edited:
30
10
Joined Feb 26, 2015
You did not mention where you were located but here in the Houston area the weather is still cool enuf for warmish soup shooters.
Lobster (shrimp, crawfish, crab) bisque is always a hit plus it is pretty on the tray.
Keep the cream warm and add just before plating.

mimi

edit for spell check

I am in Colorado. I like the bisque Idea!
 
4,474
421
Joined Jun 27, 2012
I noticed the handsome pup you are using as an avatar.

My Korkie could be its twin!

Papillon mix?

mimi
 
4,699
931
Joined Aug 21, 2004
the following suggestions can be served cold

tuna loin seasoned with gomasio and szechuan peppercorns, seared rare and sliced, on a daikon radish coin place a bed of seaweed sesame salad, then the tuna slice, top with a fermented black bean sauce and pickled ginger

scallops poached in a spicy coconut broth, in a tasting spoon put a bed of seared baby bok choy and napa cabbage, then pour in some of the coconut broth, place the scallop and top with a banana galangal chutney

brush shrimp with a honey lime glaze and grill, in a won ton cup put some curried mango sorbet, top with shrimp and sprinkle with micro mint
 
30
10
Joined Feb 26, 2015
the following suggestions can be served cold

tuna loin seasoned with gomasio and szechuan peppercorns, seared rare and sliced, on a daikon radish coin place a bed of seaweed sesame salad, then the tuna slice, top with a fermented black bean sauce and pickled ginger

scallops poached in a spicy coconut broth, in a tasting spoon put a bed of seared baby bok choy and napa cabbage, then pour in some of the coconut broth, place the scallop and top with a banana galangal chutney

brush shrimp with a honey lime glaze and grill, in a won ton cup put some curried mango sorbet, top with shrimp and sprinkle with micro mint

Oh wow! How far ahead could the scallops be poached, chilled then served?

I love all of these suggestions! Thank you!
 

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