Fruits de mer with home-made rye bread and whipped butter

Fruits de mer with home-made rye bread and whipped butter

Home Comforts
Yuki Sigura

What a treat; fresh seafood is one of the joys of being alive. I have this whenever I can. Home-made rye bread is what I love to eat it with it and whipping the butter makes it light. Mayonnaise is all you need alongside. This is all about the best-quality shellfish and, around the UK, we have some of the best in the world.


Quantity Ingredient

For the rye bread and butter

Quantity Ingredient
500g whole grain rye flour, plus more to dust
25g dark brown muscovado sugar
10g salt
10g fast-action dried yeast
350ml water
200g unsalted butter, softened

For the fruits de mer

Quantity Ingredient
12 langoustines
12 razor clams, scrubbed
400g clams in the shell, scrubbed
1 x 1kg cooked lobster
1 cooked medium brown crab
8 oysters, shucked
16 cooked shrimps in the shell
200g cooked brown shrimps

For the mayonnaise

Quantity Ingredient
3 egg yolks
1 tablespoon dijon mustard
2 tablespoons cider vinegar
1 unwaxed lemon, finely grated zest and juiced
300ml rapeseed oil
sea salt
freshly ground black pepper


  1. Start the rye bread the day before. Place the flour, sugar and salt into a large bowl or a food mixer fitted with a dough hook. Put the yeast into a jug with 200ml of the water and mix to combine, then turn on the mixer and slowly add the yeasted water, then measure in the rest of the water to the jug and add gradually to the dough, making sure you’ve pulled all the flour from the bottom into the dough.
  2. Tip out on to a very lightly floured work surface, then knead well for at least five to 10 minutes until elastic.
  3. Form into a long log shape, then set on to a baking parchment-lined baking sheet, cover loosely with cling film to allow for the dough to double in size, but make a good seal around the edges to keep it as airtight as possible. Set aside to prove for at least six hours, but preferably overnight.
  4. Preheat the oven to 220°C. Uncover the dough and dust with a little rye flour, then slash the top diagonally a few times with a sharp knife. Place the loaf into the oven and bake for 30 minutes. When the bread is risen and golden brown, tap the base of the loaf: it should sound hollow when it is ready. Allow to cool.
  5. Place the softened butter into a food processor and blitz until light and fluffy, then scrape into a serving dish.
  6. Place the langoustines into a steamer insert set on a saucepan half filled with water, then place the razor clams and clams into a second level of steamer on top. Cover with a lid and steam for five to eight minutes until they are all cooked through. Set aside.
  7. Prepare the lobster by cutting it in half lengthways, remove any gubbins in the head and remove the claws. Break down into knuckles and claws, then tap firmly with the back of a heavy knife to crack them. Pick the meat out of both and pile back into the shell.
  8. Prepare the crab by opening the shell, remove the dead man’s fingers and discard. Remove the claws and repeat as for the lobster, then pile back into the crab shell.
  9. For the mayonnaise, whisk the egg yolks, mustard, vinegar and lemon juice in a bowl or small processor. Still whisking, start adding the rapeseed oil in a very thin trickle; the mixture should be thick and light once the oil is incorporated. Stir in the lemon zest and season to taste, then decant into a serving bowl.
  10. Pile the seafood on to a big platter and serve with the lemon mayonnaise, sliced rye bread and whipped butter.
James Martin
Saturday Kitchen
comfort food
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