Plateau Bakboord
A diverse selection of fish, including langoustine, shrimp, crab, whelks, mussels, periwinkles, oysters, grey shrimp, and mackerel salad.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Seafood platters in the Netherlands, and particularly 'Plateau Bakboord' style presentations, have deep roots in the country's maritime history and strong fishing traditions. Access to the North Sea has always provided an abundance of fresh seafood, which historically was a staple food. The 'Plateau Bakboord' presentation is a modern adaptation, elevating what were once simple, everyday foods into a celebratory and aesthetically pleasing dining experience.
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Plateau Bakboord is often associated with special occasions, celebrations, and dining experiences emphasizing freshness and quality.
Celebratory Dining
Plateau Bakboord is commonly enjoyed during celebratory meals, such as birthdays, anniversaries, or festive holidays, signifying abundance and indulgence.
Freshness and Quality
The dish underscores the importance of fresh, high-quality seafood in Dutch cuisine, highlighting the connection to the sea and local sourcing.
Social Experience
Sharing a Plateau Bakboord encourages a social and interactive dining experience, as diners sample and discuss the different flavors and textures of the seafood.
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The flavors of a Plateau Bakboord are diverse, reflecting the array of fresh, briny, and subtly sweet seafood components.
The platter offers a spectrum of tastes and textures. Oysters contribute a salty, mineral-rich flavor and a smooth, sometimes creamy texture. Mussels provide a briny, slightly sweet taste and a chewy texture. Whelks and periwinkles offer a firmer, earthier taste with a more robust texture. Shrimp, both grey and larger varieties, bring sweetness and a delicate, bouncy texture. Langoustines boast a rich, buttery, and sweet flavor. Crabmeat is sweet and delicate. The mackerel salad introduces a smoky, oily, and tangy element, often incorporating mayonnaise or other creamy dressings.
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Seafood Order
Start with the milder flavors, such as oysters and shrimp, and gradually move to the more intense flavors, like mackerel salad or whelks, to avoid overwhelming your palate.
Condiments
Lemon wedges, mayonnaise, cocktail sauce, and mignonette sauce (for oysters) are common accompaniments. Use them sparingly to complement, not mask, the natural flavors of the seafood.
Freshness Check
Ensure all seafood is impeccably fresh. Oysters should be tightly closed or close when tapped. Shrimp should be firm and have a clean scent. If anything smells off, refrain from eating it.
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