Gourmet seafood recipes

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The word gourmet is videos cooking recipes sometimes enough to intimidate an experienced chef and more so an apprentice cook. In culinary competitions videos for cooking recipes, a default tactic for some less experienced contestants would be to use very expensive ingredients in an attempt to pass of their dish as gourmet.
However, in seafood preparation, combining these two elements to create a, fancy memorable dish can be as easy as you think especially when you live in a city there ocean-fresh ingredients are expensive and difficult to come by. This is because a great seafood meal is not easy to come by.

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Gourmet seafood recipes

  1. 1. The word gourmet is videos cooking recipes sometimes enough to intimidate an experienced chef and more so an apprentice cook. In culinary competitions videos for cooking recipes, a default tactic for some less experienced contestants would be to use very expensive ingredients in an attempt to pass of their dish as gourmet. However, in seafood preparation, combining these two elements to create a, fancy memorable dish can be as easy as you think especially when you live in a city there ocean-fresh ingredients are expensive and difficult to come by. This isbecause a great seafood meal is not easy to come by. In coastal areas where an ocean catch is readily available, what can be avery simple mixed grill of langoustine, sardine and shrimp can be a fine-diningexperience when replicated in a restaurant served with fancy dinner ware,presentation, garnishes and a steep bill. What’s ironic is that the simpler versionordered from a small restaurant at a seaside village could even better, primarilybecause the ingredients were most likely just have been caught from the sea merehours ago. In the stricter sense, gourmet refers to food prepared with more precisecooking methods, more expensive ingredients and served in a more elaboratemanner. With this guideline to work with prepare to spend a lot more time andsignificantly more money for ingredients. Going gourmet is a chance to impress your guests with the best seafood youcan get from the fish monger. Reserve the more common inexpensive shrimp,mussels and clams for another day and go for an impressive whole lobster, blacktiger prawns, New Zealand scallops, Chilean seabass, Aussie barramundi or belugacaviar. For an Asian theme, go for exotic ingredients like sharks fin or fugu, if youhappen to have a licensed Japanese chef at your employ. Both are extremelyexpensive and “controversial” as shark, widely used in Chinese cuisine, is consideredan endangered species while pufferfish or fugu, a Japanese delicacy, needs to beexpertly handed as certain parts of it are lethally poisonous. The good thing about gourmet seafood is that you can simply let theingredient speak for itself. No need for other fancy ingredients and cooking means.A simple poach, grill or pan fry with a splash of lemon is enough to bring out the freshflavors reminiscent of the ocean. And have a good quality white wine to wash it alldown.

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