Festive fish feast

Time plan for lunch at 1.00pm

Up to 5 days ahead:

Make the coriander butter for the lobsters. Store in the fridge.

The day before:

Make the parfaits (steps 1-6). Store in the fridge.

Prepare the salmon for the bruschetta (step 1). Cover with plastic wrap and store in the fridge. Add the lemon juice to the remaining dill oil. Transfer to a jar with a tight fitting lid. Store at room temperature.

10am

Make the potato salad (steps 1-6). Transfer to a large serving bowl. Store in the fridge.

Prepare the rocket & pear salad (steps 1-11). Transfer the pears to an airtight container. Store in the fridge. Transfer the hazelnuts to a small airtight container. Store at room temperature. Store the dressing in a jar with a tight fitting lid, in the fridge.

11am

Make the mignonette for the oysters (step 1). Cover with plastic wrap and store in the fridge.

Prepare the crisps for the crab (step 1). Store on absorbent paper on a tray at room temperature. Make the crab topping (step 3). Transfer to a bowl and cover with plastic wrap. Store in the fridge

Prepare the lobsters (step 3). Place on a platter and cover with plastic wrap.

10 minutes before serving entrée:

Finish the crisps (steps 4 & 5)

Plate the oysters (steps 2-4)

30 minutes before serving entrée:

Make the barbecued prawns (step 1 - 6)

20 minutes before serving main:

Finish the salmon bruschetta (steps 2-5)

Just before serving main:

Grill the lobsters (steps 4)

Assemble the rocket salad (steps 12 & 13).

Just before serving dessert:

Finish the mango (step 7)