Seafood RecipesThe most widespread types of seafood are prawns and shrimps. Prawn and shrimp meat makes a sweet,delicate flavor and is a rich source of protein, calcium and antioxidants like selenium. The words prawnand shrimp are often used interchangeably in restaurants, cook books and markets. This terminologydiffers from nation to nation. To upsurge complications, in some regions the term prawn is used todescribe both prawns and shrimps. Prawns and shrimps bear resemblance to each other in terms ofappearance and taste. Biologically they are not the same creatures. Oysters are delicious shellfish andthe main food of a coastal area. These are rich in minerals like zinc, iron, calcium, protein, vitamins andcontain low food calories.Oysters can be used raw or cooked. Some shellfish taste sweet, whereas others taste salted with amelon flavor when consumed raw. One can delight oysters raw, smoked, boiled, baked, fried androasted. Planning of cooking oyster includes opening the shell and taking out the fleshy soft content.People may also cook oysters in shell and consume them thereafter. These shellfish are taken fromseveral sources of water by tongs, rakes and divers. After gathering these, the dead shells are removedand they are taken to the market to be sold either tinned or live.Fish is a vigorous source of protein, and omega 3 fatty acids, that aid in protection of our health mostspecially our heart. Not all fish can be eaten on a daily basis, and one must know which fish are good toeat often, and which ones to go easy on. There are so many types of fish out there, that one can eat, butnot all fish are palatable. Fish is a multipurpose meat, that goes well with any type of spice, and thrivesin regions where each one has their own method and technique of preparing and cooking the dish.
Salad of royal shrimps and mesclun from NiceServings: 4Preparation Time: 20 minutesCooking Time: 20 minutesRecommended Wine: Graves blancIngredients:28 oz. of royal shrimp, 10 12 oz. of mesclun (young chervil, arugula, leafy lettuce, and endive leaves), 1oz. royal caviar (optional), 2 green onions, minced, herbs (basil, chervil, dill), aromatic vinaigrette (1 1/2oz. 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 a Teflon frying pan with a little olive oil, until slightlyrosy. Season with salt and sprinkle with fresh thyme. In a large wooden salad bowl, mix mesclun,chopped herbs, and vinaigrette. Arrange salad in a dome shape on 4 plates and trim with the roastedshrimps, stems of herbs, and caviar.
Crayfish and Prawn Salad with ButterbeansServings: 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: 1/3 lb. celery, ½ lb. carrots, 1 garlic head, 1onion, thyme, laurel, pepper, salt Vinaigrette: 3 tablespoons rapeseed oil, 1 tablespoon mustard, 3tablespoons Xeres vinegar, salt, pepper, 3 spoons olive oil, 5/6 cups crayfish reductionPreparation Instructions:Prepare the crayfish. Cook in the court-bouillon for about 3 minutes. Remove from the court-bouillon. Inthe meantime, cook the butterbeans with a bouquet of mixed greens for 45 minutes. Drain. Season withmayonnaise, shallots, and chopped chives. Place a round tomato slice in the middle of a serving dish.Place the butterbeans on top of the tomato. Place one crayfish on top of the butterbeans. Pour thesauce with the crayfish tails around it. Place the prawn tales in a pan with olive oil. Heat strongly. Placeon the serving dish and sprinkle with pine nuts. Serve warm.
Small crab cakes with pistachios, olives andPerigord verjusServings4Preparation Time35 minutesCooking Time35 minutesRecommended Wine: Pouilly fuisseIngredients:1.8 oz. crab meat, 1 cup jelly made of beef fond (see recipe below), diced vegetables (carrots, leek,celery, and zucchini), pistachios, string beans, dried vegetables, 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. Cover with 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 la Beaugron, cuvee traditionIngredients:2 Zeeland lobsters (1 lb.), 1 ½ tablespoons corn salad, 24 endive leaves, chopped dill, chopped chervil,chopped chive, allspice, basil, cress,1 bunch green asparagus, mesclun (chervil, arugula, leafy lettucesand endive in equal proportions), 3 tablespoons winter truffles, 3 ½ tablespoons artichokes orchanterelle mushrooms, Xeres vinegar, salt, pepper, 4 tablespoons truffle oil, olive oilPreparation Instructions:Cook the Zeeland lobster for 7 to 8 minutes. Cut it into slices. Remove the intestine and withdraw thestony bag from the head. Cut the tail into escallops. Prepare a seasoning with olive oil, garlic, coriander,Xeres vinegar, pepper, and salt. Add herbs. Soak mesclun in the seasoning and add some salt andpepper. Add corn salad, artichoke, and asparagus. Place on a serving dish. Sprinkle with chives. Add amix of allspice, basil, and cress. Place the salad and the vegetables in the middle of a dish, then add thelobster (first the TWEEZERS….CLAWS, then the body, and finally the meat). Sprinkle with parsley.Prepare the CHINA TRUFFLE with some truffle oil, salt, and pepper. Decorate the dish with THE CHINATRUFFLE.
Crayfish in a PotServings: 2 to 6Cooking Time: 30 min.Difficulty Level: EasyIngredients: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 picklingspice, 25 lbs. fresh crayfishPreparation Instructions:Bring the water to a boil in a stock pot. Add the rock salt, orange, celery, dill, carrots, onions, garlic,pickling spice, and crayfish. Return to a boil. Boil 12 minutes, then remove the pot from the stove. Allowthe crayfish to cool in the salt mixture before serving.
Clams on the GrillServings: 6Cooking Time: 7 minutesDifficulty Level: EasyIngredients:36 clams, scrubbed and in fresh water, 6 tablespoons melted butterPreparation Instructions:Pour the melted butter into a heat-resistant pot and place it on a cooler section of the grill to keep thebutter warm. Place clams directly on the grill, to 6 inches above a solid bed of low-glowing coals. Whenclams begin opening, turn over with tongs. They are done when they are wide open. Using napkins toprevent burning fingers remove the clams from the grill and hold over the pot of butter, allowing thejuices to drain into the pot. Remove the clams from their shells and dip into butter before eating.
Spicy MusselsServings: 2Cooking 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. fresh mussels (washed and debearded), 1 cup dry whitewine, 1/3 cup chopped parsleyPreparation Instructions:Pour the oil in a heavy skillet and heat over medium high. Add onion and sauté until golden and tender.Add anchovies, garlic, and red pepper. Sauté for 5 minutes, using the back of a fork to mash theanchovies as you cook. In a Dutch oven, combine mussels and wine and place over high heat. Bring to aboil over. Cover and boil for 7 to 8 minutes, or until mussels open up. Remove the Dutch oven from thestove. With tongs, remove the mussels and divide into 2 soup bowls. Strain the mussel cooking liquid.Add to the skillet with the anchovy mixture. Bring to a boil over high heat and continue boiling untilreduced, about 2 minutes. Add parsley. Ladle liquid over the mussels.
Scallops in a pan with Tarbais beansServings: 4Preparation & cooking: 30 minutesSoak the beans for 24 hours.Recommended Wine: Graves blancIngredients:20 scallops, 5/6 cup pure cold-pressed olive oil, 4 tomatoes, 3 carrots, 1.76 oz. ventrèche (meagerbacon), 0.33 oz. Tarbais beans, 2 onions, 1.76 oz. dry parmesan cheese, salt, pepper, mixed bouquetgreens (thyme, laurel, celery, leek), 1 teaspoon flourPreparation Instructions:Soak the Tarbais beans in water for 24 hours. Crack and prepare the scallops. Do not wash them. Cookthe beans in water with carrots, onions, the mixed greens bouquet, salt, and pepper. Place the medleyof carrots, onions, tomatoes and ventrèche in a sautoir (a pot with a flat, wide bottom and high straightsides). Boil down, season, and add the mixed greens bouquet. Add the Tarbais beans and let themsimmer for about 15 minutes to obtain a type of ragout. Mix the parmesan with the flour and sprinklethis 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 oil and brown them. Place the beans in the center of the dish. Placethe scallops around them, along with the thin parmesan pancakes and some of the cooking gravy fromthe beans.
Char fillet with mushrooms and parsley 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:3/4 cup 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 tosit for 3 to 4 hours. This oil may be kept refrigerated for a couple of days. Clean, mince and sauté themushrooms in olive oil. Season and add the shallots, parsley, and garlic. Mix well before sautéing. Addthe dark fond and keep it 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 withthe mushroom ragout, some parsley oil, and fried parsley.
Orange Glazed Salmonervings: 4Cooking Time: 15 minutesDifficulty Level: EasyIngredients:4 (4 oz.) salmon fillets (about 1 in. thick, Sea salt, Pepper (freshly ground), Cooking spray, 3 tablespoonlow sodium 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 salmonis cooked through. Remove from the skillet and place in the warming drawer of the oven. Pour the soysauce and juice in the same skillet and cook over high for 1 minute, stirring constantly and scraping thebottom of the 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 cloves garlic,minced, Salt, Freshly ground pepper, 12 fresh basil leaves, 6 oz. canned light tuna packed in olive oil,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 sheetand brush with olive oil on every side. Place under the broiler, about 4 in. from the heat source, forabout 1 minute on each side. Remove the bread from the broiler and sprinkle the bread slices with thegarlic. Season with salt and pepper. Lay 3 basil leaves on top of each slice, about ¼ of the tuna, ¼ of thecheese, and 2 or 3 tomato slices. Broil another 1 or 2 minutes, or until the tuna is heated and the cheeseis melting.
Wolf eel with fleurette sauce, saffron pillsand 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 fishbones, 1 small bouquet mixed greens For the fleurette sauce: 7 tablespoons butter, 3/4 cup cream, 2shallots, 1 tip saffron powder, 2/5 cup white wine (Muscadet), 2 pinches saffron pills, 2/5 cup fumet(broth), 2 wolf eels (about 1 ½ lbs.), salt, pepper, 1 green 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 white wine, green lemon juice, and some water. Bring to a boil and incorporate the smallbouquet mixed greens. Simmer for 30 minutes. Strain. For the fleurette sauce: Reduce and sweat 2chopped shallots in white wine and 0.42 cups fumet. Moisten with 2/5 cups cream and boil in order toobtain a light sauce. Strain. Add a tip of saffron powder and 2 pinches of saffron pills. Infuse. Grate asmall amount of green lemon pulp and add it at the end. Adjust the seasoning and add some butter.Keep warm in the bain-marie pan. Remove the skin and bones from the wolf eel fillets. Cook. Moistenwith the 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. Forthe fish: Season with coarse salt and pepper. Cook in a pan for about 3 minutes. While the fish cooks,place the string beans in the middle of the serving dish. Cut the tomatoes into small pieces and lay themin a circle around the dish. Place the fish on the serving dish. Remove the shells from the oven. Mix theolive oil, lemon, pepper, and fresh chive and spread over 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, 3.5 oz. fresh calamari, 1 teaspoon fresh marjoram, 1 teaspoon fresh parsley Court Bouillon: 1carrot, 1 branch celery, 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, onionsand laurel. Drain and season with the sauce, chopped parsley, and marjoram.
Scrambled eggs with sea-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, 3teaspoon sea-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. Sautethe shallots in a pan with molten butter, without browning them. Add the beaten eggs, stirringconstantly on low heat until obtaining a smooth, buttery cream. Remove from heat and add the sea-urchin gravy, 2 teaspoons sea-urchin, 2 teaspoons crème fraiche, and the cream. Place some of the urginat the bottom of the egg shell, then fill with the egg mixture. Place some urchin on top and, to isolatethe caviar from the heat, add some crème fraiche. Finally, place the caviar on the very top and decoratewith a thin slice of eggbread (or similar) 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 coverthem. Bring to a rolling boil over medium high heat. Cover the saucepan. Turn off the heat and removethe pot from the stove. Allow it to sit for 12 minutes. Remove the eggs from the saucepan with a slottedspoon and place directly in a bowl of cold water. Crack the shell of each egg by tapping it gently againstthe rim of the bowl. Peel the eggs, washing away any bits of shell under cold, running water. Once theeggs are peeled, let them cool completely. On the fat tip of each egg, slice off the end and gentlyremove the yolks. Spoon caviar into the cavities of the eggs. Sprinkle with fresh lemon juice. Place eachegg on one cucumber slice, then on a serving platter. Sprinkle the remaining cucumber slices around theplatter. Push the egg yolks through a sieve and mix with the mayonnaise. Season with salt and pepper.Serve the dressing on the side.