Seafood RecipesThe most widespread types of seafood are prawns and shrimps.Prawn and shrimp meat makes a sweet, delicate flavor and is a richsource of protein, calcium and antioxidants like selenium. Thewords prawn and shrimp are often used interchangeably inrestaurants, cook books and markets. This terminology differs fromnation to nation. To upsurge complications, in some regions theterm prawn is used to describe both prawns and shrimps. Prawnsand shrimps bear resemblance to each other in terms ofappearance and taste. Biologically they are not the samecreatures. Oysters are delicious shellfish and the main food of acoastal area. These are rich in minerals likezinc, iron, calcium, protein, vitamins and contain low food calories.Oysters can be used raw or cooked. Some shellfish tastesweet, whereas others taste salted with a melon flavor when Fish is a vigorous source of protein, and omegaconsumed raw. One can delight oysters 3 fatty acids, that aid in protection of our healthraw, smoked, boiled, baked, fried and roasted. Planning of cooking most specially our heart. Not all fish can beoyster includes opening the shell and taking out the fleshy soft eaten on a daily basis, and one must know whichcontent. People may also cook oysters in shell and consume them fish are good to eat often, and which ones to gothereafter. These shellfish are taken from several sources of water easy on. There are so many types of fish outby tongs, rakes and divers. After gathering these, the dead shells there, that one can eat, but not all fish areare removed and they are taken to the market to be sold either palatable. Fish is a multipurpose meat, that goestinned or live. well with any type of spice, and thrives in regions where each one has their own method and technique of preparing and cooking the dish.
Salad of royal shrimpsand mesclun fromNiceServings: 4Preparation Time: 20 minutesCooking Time: 20 minutesRecommended Wine: Graves blancIngredients:28 oz. of royal shrimp, 10 12 oz. of mesclun (youngchervil, arugula, leafy lettuce, and endive leaves), 1 oz.royal caviar (optional), 2 green onions, minced, herbs(basil, chervil, dill), aromatic vinaigrette (1 1/2 oz.vinegar balsamic, 1 ½ oz. cl extra virgin olive oil, 1 ½ oz.hazelnut oil, ½ oz. white wine, a spoonful ofmustard, salt, freshly ground pepper, truffle juice)Preparation Instructions:Shell and gut shrimps. Rinse well. Saute the tails in aTeflon frying pan with a little olive oil, until slightly rosy.Season with salt and sprinkle with fresh thyme. In alarge wooden salad bowl, mix mesclun, choppedherbs, and vinaigrette. Arrange salad in a dome shapeon 4 plates and trim with the roasted shrimps, stems ofherbs, and caviar.
Crayfish and PrawnSalad withButterbeansServings: 4Preparation Time: 30 minutesCooking Time30 minutesRecommended Wine: Sancerre ChablisIngredients:1 bunch basil, ½ lb. carrots, 2 tomatoes, 12 prawns, 2 oz.pine nuts, 2/3 oz. truffles, 3 2/3 lbs.butterbeans, mayonnaise with a shallot Court bouillon: 1/3lb. celery, ½ lb. carrots, 1 garlic head, 1onion, thyme, laurel, pepper, salt Vinaigrette: 3tablespoons rapeseed oil, 1 tablespoon mustard, 3tablespoons Xeres vinegar, salt, pepper, 3 spoons oliveoil, 5/6 cups crayfish reductionPreparation Instructions:Prepare the crayfish. Cook in the court-bouillon for about 3minutes. Remove from the court-bouillon. In themeantime, cook the butterbeans with a bouquet of mixedgreens for 45 minutes. Drain. Season withmayonnaise, shallots, and chopped chives. Place a roundtomato slice in the middle of a serving dish. Place thebutterbeans on top of the tomato. Place one crayfish ontop of the butterbeans. Pour the sauce with the crayfishtails around it. Place the prawn tales in a pan with olive oil.Heat strongly. Place on the serving dish and sprinkle withpine nuts. Serve warm.
Small crab cakes withpistachios, olives andPerigord verjusServings: 4Preparation Time: 35 minutesCooking Time: 35 minutesRecommended Wine: Pouilly fuisseIngredients:1.8 oz. crab meat, 1 cup jelly made of beef fond (seerecipe below), diced vegetables(carrots, leek, celery, andzucchini), pistachios, string beans, driedvegetables, tomato sauce, 1 teaspoon liquid sourcream, 1 teaspoon olives, 2 teaspoons verjuice(juice made from unripe grapes)Preparation Instructions:Prepare a jelly with beef fond and verjuice. Season.Add the diced vegetables and pistachios. Place themeat from the crab in circles on a metal dish. Coverwith jelly and refrigerate. Place the tomato saucewith the olives and string beans on the dish.Garnish the crab with some sour cream and driedvegetables.
Zeeland Lobster SaladServings: 4Preparation Time: 15 minutesCooking Time: 15 minutesRecommended Wine: Macon classe, domaine de laBeaugron, cuvee traditionIngredients:2 Zeeland lobsters (1 lb.), 1 ½ tablespoons corn salad, 24endive leaves, chopped dill, chopped chervil, choppedchive, allspice, basil, cress,1 bunch greenasparagus, mesclun (chervil, arugula, leafy lettuces andendive in equal proportions), 3 tablespoons wintertruffles, 3 ½ tablespoons artichokes or chanterellemushrooms, Xeres vinegar, salt, pepper, 4 tablespoonstruffle oil, olive oilPreparation Instructions:Cook the Zeeland lobster for 7 to 8 minutes. Cut it intoslices. Remove the intestine and withdraw the stony bagfrom the head. Cut the tail into escallops. Prepare aseasoning with olive oil, garlic, coriander, Xeresvinegar, pepper, and salt. Add herbs. Soak mesclun in theseasoning and add some salt and pepper. Add cornsalad, artichoke, and asparagus. Place on a serving dish.Sprinkle with chives. Add a mix of allspice, basil, and cress.Place the salad and the vegetables in the middle of adish, then add the lobster (first theTWEEZERS….CLAWS, then the body, and finally the meat).Sprinkle with parsley. Prepare the CHINA TRUFFLE withsome truffle oil, salt, and pepper. Decorate the dish withTHE CHINA TRUFFLE.
Crayfish in a Pot Servings: 2 to 6 Cooking Time: 30 minutes Difficulty Level: Easy Ingredients: 4 gallons water, 2 cups rock salt, 1 orange, quartered (peel intact), 4 celery stalks, cut into 2 in. pieces, 4 sprigs fresh dill, 4 carrots, cut into 2 in. pieces, 4 large onions, quartered, 2 garlic cloves, 1 cup pickling spice, 25 lbs. fresh crayfish Preparation Instructions: Bring the water to a boil in a stock pot. Add the rock salt, orange, celery, dill, carrots, onions, garlic, picklin g spice, and crayfish. Return to a boil. Boil 12 minutes, then remove the pot from the stove. Allow the crayfish to cool in the salt mixture before serving.
Clams on the Grill Servings: 6 Cooking Time: 7 minutes Difficulty Level: Easy Ingredients: 36 clams, scrubbed and in fresh water, 6 tablespoons melted butter Preparation Instructions: Pour the melted butter into a heat-resistant pot and place it on a cooler section of the grill to keep the butter warm. Place clams directly on the grill, to 6 inches above a solid bed of low-glowing coals. When clams begin opening, turn over with tongs. They are done when they are wide open. Using napkins to prevent burning fingers remove the clams from the grill and hold over the pot of butter, allowing the juices to drain into the pot. Remove the clams from their shells and dip into butter before eating
Servings: 2 Spicy MusselsCooking Time: 15 minutesDifficulty Level: EasyIngredients: ¼ cup olive oil, ¾ cup chopped onion, 4 anchovy fillets(chopped), 3 large garlic cloves (chopped),¼ teaspoon dried red pepper flakes, 2 ½ lbs. freshmussels (washed and debearded), 1 cup dry whitewine, 1/3 cup chopped parsleyPreparation Instructions:Pour the oil in a heavy skillet and heat over mediumhigh. Add onion and sauté until golden and tender. Addanchovies, garlic, and red pepper. Sauté for 5minutes, using the back of a fork to mash the anchoviesas you cook. In a Dutch oven, combine mussels and wineand place over high heat. Bring to a boil over. Cover andboil for 7 to 8 minutes, or until mussels open up.Remove the Dutch oven from the stove. Withtongs, remove the mussels and divide into 2 soup bowls.Strain the mussel cooking liquid. Add to the skillet withthe anchovy mixture. Bring to a boil over high heat andcontinue boiling until reduced, about 2 minutes. Addparsley. Ladle liquid over the mussels
Servings: 4 Scallops in a panPreparation & cooking: 30 minutesSoak the beans for 24 hours. with Tarbais beansRecommended Wine: Graves blancIngredients:20 scallops, 5/6 cup pure cold-pressed olive oil, 4tomatoes, 3 carrots, 1.76 oz. ventrèche (meagerbacon), 0.33 oz. Tarbais beans, 2 onions, 1.76 oz. dryparmesan cheese, salt, pepper, mixed bouquet greens(thyme, laurel, celery, leek), 1 teaspoon flourPreparation Instructions:Soak the Tarbais beans in water for 24 hours. Crack andprepare the scallops. Do not wash them. Cook the beansin water with carrots, onions, the mixed greensbouquet, salt, and pepper. Place the medley ofcarrots, onions, tomatoes and ventrèche in a sautoir (apot with a flat, wide bottom and high straight sides). Boildown, season, and add the mixed greens bouquet. Addthe Tarbais beans and let them simmer for about 15minutes to obtain a type of ragout. Mix the parmesanwith the flour and sprinkle this mixture it a nonstick pan.Cook, and, in the middle of the cooking, turn these thin“pancakes” over. Place the scallops in a pan with olive oiland brown them. Place the beans in the center of thedish. Place the scallops around them, along with the thinparmesan pancakes and some of the cooking gravy fromthe beans.
Char fillet withmushrooms andparsley oilServings: 6Preparation Time: 25 minutesCooking Time: 25 minutesRecommended WineChardonne grand cru Domaine des Ruyres, JF Cossy 1999Ingredients:2.64 lbs. char fillet, 1/2 lb. mushrooms mix, olive oil (for roasting), salt, pepper, 1 tablespoon parsley andshallots, chopped, ½ teaspoon chopped garlic, 1 cups dark veal fond (stock, well reduced) For parsley oil: 3/4cup grape oil, 2.8 oz. flat parsleyPreparation Instructions:Clean and wash the parsley, removing the large parts. Mix the leaves with oil and a tip of salt. Allow to sit for 3to 4 hours. This oil may be kept refrigerated for a couple of days. Clean, mince and sauté the mushrooms inolive oil. Season and add the shallots, parsley, and garlic. Mix well before sautéing. Add the dark fond and keepit warm without cooking it. Add lemon juice, if desired. Season the char fillets. Roast in olive oil in a Teflon pan.Brown well on both sides. Place on a serving dish, accompanied with the mushroom ragout, some parsleyoil, and fried parsley.
Orange GlazedSalmonServings: 4Cooking Time: 15 minutesDifficulty Level: EasyIngredients:4 (4 oz.) salmon fillets (about 1 in. thick, Sea salt, Pepper (freshly ground), Cooking spray, 3 tablespoon lowsodium soy sauce, 3 tablespoons fresh orange juice, ½ teaspoon dark sesame oilPreparation Instructions:Season the salmon with salt and pepper. Spray oil in a large nonstick skillet and heat over high. Add thesalmon and cook for 3 minutes on each side of the fish. Cover and cook 3 more minutes, or until salmon iscooked through. Remove from the skillet and place in the warming drawer of the oven. Pour the soy sauceand juice in the same skillet and cook over high for 1 minute, stirring constantly and scraping the bottom ofthe pan. Add the oil. Serve with sauce over the salmon.
Tuna and Tomato MeltServings: 4Cooking Time: 4 minutesDifficulty Level: EasyIngredients:4 pieces sourdough bread, Olive oil, 2 or 3 fresh, ripe tomatoes, sliced thick, 2 large clovesgarlic, minced, Salt, Freshly ground pepper, 12 fresh basil leaves, 6 oz. canned light tuna packed in oliveoil, drained and broken up with a fork, 1 ½ cups shredded (or 6 oz. sliced) provolone cheesePreparation Instructions:Preheat the broiler. Line a baking sheet with foil. Place the bread slices on the prepared baking sheet andbrush with olive oil on every side. Place under the broiler, about 4 in. from the heat source, for about 1 minuteon each side. Remove the bread from the broiler and sprinkle the bread slices with the garlic. Season with saltand pepper. Lay 3 basil leaves on top of each slice, about ¼ of the tuna, ¼ of the cheese, and 2 or 3 tomatoslices. Broil another 1 or 2 minutes, or until the tuna is heated and the cheese is melting.
Wolf eel with fleurette sauce, saffron pills and green lemonServings: 4Preparation Time: 40 minutesCooking Time: 40 minutesRecommended Wine: ChablisIngredients:3 ½ tablespoons butter, 3/4 cups white wine (Muscadet), 2 shallots, 1/2 green lemon, wolf eel fish bones, 1 smallbouquet mixed greens For the fleurette sauce: 7 tablespoons butter, 3/4 cup cream, 2 shallots, 1 tip saffron powder, 2/5cup white wine (Muscadet), 2 pinches saffron pills, 2/5 cup fumet (broth), 2 wolf eels (about 1 ½ lbs.), salt, pepper, 1green lemon, some pieces of chervilPreparation Instructions:For the fumet de loup: Cook and sweat 2 chopped shallots in butter. Add the wolf eel fish bones. Moisten with whitewine, green lemon juice, and some water. Bring to a boil and incorporate the small bouquet mixed greens. Simmer for 30minutes. Strain. For the fleurette sauce: Reduce and sweat 2 chopped shallots in white wine and 0.42 cups fumet.Moisten with 2/5 cups cream and boil in order to obtain a light sauce. Strain. Add a tip of saffron powder and 2 pinchesof saffron pills. Infuse. Grate a small amount of green lemon pulp and add it at the end. Adjust the seasoning and addsome butter. Keep warm in the bain-marie pan. Remove the skin and bones from the wolf eel fillets. Cook. Moisten withthe fumet. Season with salt and pepper.
Antipasto di mareServings: 4Preparation Time: 20 minutesCooking Time: 20 minutesRecommended Wine: Bellet blancIngredients:2 soles, 2 red mullet fillets, 4 oysters, 2 gambas (prawns), 2 crayfish, octopus, 4 clams, 4 musselsFor the garnishing:Chives, 2 tomatoes, string beans, lemon, pure cold-pressed olive oilPreparation Instructions:Cook all the ingredients (except those for the garnishing) and place them in the oven for 5 minutes. For the fish:Season with coarse salt and pepper. Cook in a pan for about 3 minutes. While the fish cooks, place the string beans inthe middle of the serving dish. Cut the tomatoes into small pieces and lay them in a circle around the dish. Place thefish on the serving dish. Remove the shells from the oven. Mix the olive oil, lemon, pepper, and fresh chive and spreadover the fish. In Italian, this is called “marecatta.”
Seafood Salad (Ligurian)Servings: 4Preparation Time: 30 minutesCooking Time: 30 minutesRecommended Wine: Chardonnay del Collio, Gli Archetipi Farra dIsonzo, PuiattiIngredients:8 fresh prawns, 8 fresh crayfish, 3.5 oz. mussels (prepared), 3.5 oz. quahog (round clam), 3.5 oz. octopus, 3.5oz. fresh calamari, 1 teaspoon fresh marjoram, 1 teaspoon fresh parsley Court Bouillon: 1 carrot, 1 branchcelery, 1 onion, 2 laurel leaves For the sauce: 8.8 oz. olive oil, 1 1/2 tablespoons water, 1 pressed lemon, saltPreparation Instructions:Place the already prepared seafood in the court-bouillon, along with salted water, carrots, celery, onions andlaurel. Drain and season with the sauce, chopped parsley, and marjoram.
Scrambled eggs withsea-urchin and caviarServings: 2Preparation Time: 15 minutesCooking Time: 15 minutesRecommended Wine: ChablisIngredients:2 eggs, 0.35 oz. caviar, 1 teaspoon shallots, 1 teaspoon molten butter, 1 teaspoon sea-urchin gravy, 3 teaspoonsea-urchin, 3 teaspoons crème fraiche, 1 teaspoon cream, salt, pepperPreparation Instructions:Salt and pepper the eggs, bearing in mind the sea-urchin will also add salt to the dish. Beat well. Saute theshallots in a pan with molten butter, without browning them. Add the beaten eggs, stirring constantly on lowheat until obtaining a smooth, buttery cream. Remove from heat and add the sea-urchin gravy, 2 teaspoonssea-urchin, 2 teaspoons crème fraiche, and the cream. Place some of the urgin at the bottom of the eggshell, then fill with the egg mixture. Place some urchin on top and, to isolate the caviar from the heat, addsome crème fraiche. Finally, place the caviar on the very top and decorate with a thin slice of eggbread (orsimilar) and a flat parsley leaf.
Caviar and EggsDifficulty Level: EasyIngredients:4 eggs, 2 oz. caviar, 1 cucumber (cut into thin slices), 1 teaspoon fresh lemon juice, 1 – 2 tablespoonsmayonnaise, Salt, Pepper (freshly ground)Preparation Instructions:Partially fill a medium sized saucepan with water; add the eggs. The water should completely cover them.Bring to a rolling boil over medium high heat. Cover the saucepan. Turn off the heat and remove the pot fromthe stove. Allow it to sit for 12 minutes. Remove the eggs from the saucepan with a slotted spoon and placedirectly in a bowl of cold water. Crack the shell of each egg by tapping it gently against the rim of the bowl.Peel the eggs, washing away any bits of shell under cold, running water. Once the eggs are peeled, let themcool completely. On the fat tip of each egg, slice off the end and gently remove the yolks. Spoon caviar intothe cavities of the eggs. Sprinkle with fresh lemon juice. Place each egg on one cucumber slice, then on aserving platter. Sprinkle the remaining cucumber slices around the platter. Push the egg yolks through a sieveand mix with the mayonnaise. Season with salt and pepper. Serve the dressing on the side.
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