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. http://www.gourmetrecipe.com http://www.gourmetrecipe.com/recipes/green-asparagus-salad-with-marjoram

1. Gourmet Seafood Recipes
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.
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.
In coastal areas where an ocean catch is readily available, what can be a very simple
mixed grill of langoustine, sardine and shrimp can be a fine-dining experience when
replicated in a restaurant served with fancy dinner ware, presentation, garnishes and
a steep bill. What’s ironic is that the simpler version ordered from a small restaurant
at a seaside village could even better, primarily because the ingredients were most
likely just have been caught from the sea mere hours ago.
In the stricter sense, gourmet refers to food prepared with more precise cooking
methods, more expensive ingredients and served in a more elaborate manner. With
this guideline to work with prepare to spend a lot more time and significantly more
money for ingredients.
Going gourmet is a chance to impress your guests with the best seafood you can get
from the fish monger. Reserve the more common inexpensive shrimp, mussels and
clams for another day and go for an impressive whole lobster, black tiger prawns, New
Zealand scallops, Chilean seabass, Aussie barramundi or beluga caviar. For an Asian
theme, go for exotic ingredients like sharks fin or fugu, if you happen to have a
licensed Japanese chef at your employ. Both are extremely expensive and
“controversial” as shark, widely used in Chinese cuisine, is considered an endangered
species while pufferfish or fugu, a Japanese delicacy, needs to be expertly handed as
certain parts of it are lethally poisonous.
The good thing about gourmet seafood is that you can simply let the ingredient 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 fresh flavors
reminiscent of the ocean. And have a good quality white wine to wash it all down.

2. Green asparagus salad with marjoram
This classic French dish is so beautifully simple: fresh squid, Green asparagus and
marjoram. 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 is
simply delicious. The motto with using asparagus is "less is more" - don't worry about
fancy recipes, enjoy it as it is. Green asparagus is traditionally eaten as a side
vegetable or as an ingredient with pasta.
Servings: 4
Preparation Time: 25 minutes
Cooking Time: 25 minutes
Recommended Wine: Alsace muscat
Ingredients:
green asparagus, baby squid, dried orange peel, marjoram, olive oil (perfumed with
garlic), sugar, Espelette pepper, mesclun (chervil, arugula, leafy lettuces, and endive in
equal proportions), sea salt, fine salt, Xeres vinegar (sherry vinegar), American sauce,
cognac, aromatic garnishing, dry white wine, tomato, veal fond (stock), mixed greens
Preparation Instructions:
Prepare the asparagus and cook in water with salt and sugar. Clean and dry the baby
squid. 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 an
American sauce based on the baby squid waste-parts and the veal fond. Use this sauce
for the vinaigrette. Season the mesclun with olive oil and sea salt.