Grilled Surf and Turf Platter | RICARDO

Ingredients

• 1 cup (250 ml) chicken broth
• 1/2 cup (125 ml) 35% heavy cream
• 1/4 cup (60 ml) water
• 18 garlic cloves, halved
• 1/2 cup (125 ml) olive oil
• 1/4 cup (10 g) chopped flat-leaf parsley
• 1 lemon, zest finely grated
• 2 tbsp (30 ml) lemon juice
• 2 tbsp chopped chives
• 2 tbsp chopped fennel fronds
• 1/2 tsp red pepper flakes
• 4 Italian sausages, mild or spicy
• 4 whole quail, partially deboned and butterflied (see note)
• 2 squid, cleaned, the head and tentacles separated
• 3/4 lb (340 g) crayfish
• 2 fennel bulbs, quartered
• 18 small pattypan squash or 4 zucchini, cut into 3/4 slices inch (2 cm) thick
• 12 baby potatoes, blanched