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Gourmet seafood recipes

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The word gourmet is sometimes enough to intimidate an experienced chef and more so an apprentice cook. In culinary competitions, 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.

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Gourmet seafood recipes

  1. 1. Gourmet Seafood RecipesThe word gourmet is sometimes enough to intimidate an experienced chef and moreso an apprentice cook. In culinary competitions, a default tactic for some lessexperienced contestants would be to use very expensive ingredients in an attempt topass of their dish as gourmet.However, in seafood preparation, combining these two elements to create a, fancymemorable dish can be as easy as you think especially when you live in a city thereocean-fresh ingredients are expensive and difficult to come by. This is because a greatseafood meal is not easy to come by.In coastal areas where an ocean catch is readily available, what can be a very simplemixed grill of langoustine, sardine and shrimp can be a fine-dining experience whenreplicated in a restaurant served with fancy dinner ware, presentation, garnishes anda steep bill. What’s ironic is that the simpler version ordered from a small restaurantat a seaside village could even better, primarily because the ingredients were mostlikely just have been caught from the sea mere hours ago.In the stricter sense, gourmet refers to food prepared with more precise cookingmethods, more expensive ingredients and served in a more elaborate manner. Withthis guideline to work with prepare to spend a lot more time and significantly moremoney for ingredients.Going gourmet is a chance to impress your guests with the best seafood you can getfrom the fish monger. Reserve the more common inexpensive shrimp, mussels andclams for another day and go for an impressive whole lobster, black tiger prawns, NewZealand scallops, Chilean seabass, Aussie barramundi or beluga caviar. For an Asiantheme, go for exotic ingredients like sharks fin or fugu, if you happen to have alicensed Japanese chef at your employ. Both are extremely expensive and“controversial” as shark, widely used in Chinese cuisine, is considered an endangeredspecies while pufferfish or fugu, a Japanese delicacy, needs to be expertly handed ascertain parts of it are lethally poisonous.The good thing about gourmet seafood is that you can simply let the ingredient speakfor 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 fresh flavorsreminiscent of the ocean. And have a good quality white wine to wash it all down.
  2. 2. Green asparagus salad with marjoramThis classic French dish is so beautifully simple: fresh squid, Green asparagus andmarjoram. Asparagus is considered a delicacy and its arrival heralds the start of spring- definitely something to be looked forward to. When lightly steamed, its flavour issimply delicious. The motto with using asparagus is "less is more" - dont worry aboutfancy recipes, enjoy it as it is. Green asparagus is traditionally eaten as a sidevegetable or as an ingredient with pasta.Servings: 4Preparation Time: 25 minutesCooking Time: 25 minutesRecommended Wine: Alsace muscatIngredients:green asparagus, baby squid, dried orange peel, marjoram, olive oil (perfumed withgarlic), sugar, Espelette pepper, mesclun (chervil, arugula, leafy lettuces, and endive inequal proportions), sea salt, fine salt, Xeres vinegar (sherry vinegar), American sauce,cognac, aromatic garnishing, dry white wine, tomato, veal fond (stock), mixed greensPreparation Instructions:Prepare the asparagus and cook in water with salt and sugar. Clean and dry the babysquid. Sauté in a pan with olive oil and garlic on a small flame for about 30 seconds.Season with salt, Espelette, chopped marjoram, and minced orange peel. Prepare anAmerican sauce based on the baby squid waste-parts and the veal fond. Use this saucefor the vinaigrette. Season the mesclun with olive oil and sea salt.

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