Gourmet Seafood Recipes

Seafood Recipes

The 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 'prawn'
and 'shrimp' are often used interchangeably in restaurants, cook books and markets. This terminology
differs from nation to nation. To upsurge complications, in some regions the term prawn is used to
describe both prawns and shrimps. Prawns and shrimps bear resemblance to each other in terms of
appearance and taste. Biologically they are not the same creatures. Oysters are delicious shellfish and
the main food of a coastal area. These are rich in minerals like zinc, iron, calcium, protein, vitamins and
contain low food calories.

Oysters can be used raw or cooked. Some shellfish taste sweet, whereas others taste salted with a
melon flavor when consumed raw. One can delight oysters raw, smoked, boiled, baked, fried and
roasted. 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 from
several sources of water by tongs, rakes and divers. After gathering these, the dead shells are removed
and 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 most
specially our heart. Not all fish can be eaten on a daily basis, and one must know which fish are good to
eat often, and which ones to go easy on. There are so many types of fish out there, that one can eat, but
not all fish are palatable. Fish is a multipurpose meat, that goes 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 shrimps and mesclun from Nice

Servings: 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Recommended Wine: Graves blanc

Ingredients:
28 oz. of royal shrimp, 10 12 oz. of mesclun (young chervil, 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 of
mustard, 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 slightly
rosy. 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 roasted
shrimps, stems of herbs, and caviar.

Crayfish and Prawn Salad with Butterbeans

Servings: 4
Cooking Time30 minutes
Recommended Wine: Sancerre Chablis

Ingredients:
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, 1
onion, thyme, laurel, pepper, salt Vinaigrette: 3 tablespoons rapeseed oil, 1 tablespoon mustard, 3
tablespoons Xeres vinegar, salt, pepper, 3 spoons olive oil, 5/6 cups crayfish reduction

Prepare the crayfish. Cook in the court-bouillon for about 3 minutes. Remove from the court-bouillon. In
the meantime, cook the butterbeans with a bouquet of mixed greens for 45 minutes. Drain. Season with
mayonnaise, 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 the
sauce with the crayfish tails around it. Place the prawn tales in a pan with olive oil. Heat strongly. Place
on the serving dish and sprinkle with pine nuts. Serve warm.

Small crab cakes with pistachios, olives and
Perigord verjus

Servings4
Preparation Time
35 minutes
Cooking Time35 minutes
Recommended Wine: Pouilly fuisse

Ingredients:
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 sour
cream, 1 teaspoon olives, 2 teaspoons verjuice (juice made from unripe grapes)

Prepare a jelly with beef fond and verjuice. Season. Add the diced vegetables and pistachios. Place the
meat from the crab in circles on a metal dish. Cover with jelly and refrigerate. Place the tomato sauce
with the olives and string beans on the dish. Garnish the crab with some sour cream and dried
vegetables.

Zeeland Lobster Salad

Servings: 4
Recommended Wine: Macon classe, domaine de la Beaugron, cuvee tradition

Ingredients:
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 lettuces
and endive in equal proportions), 3 tablespoons winter truffles, 3 ½ tablespoons artichokes or
chanterelle mushrooms, Xeres vinegar, salt, pepper, 4 tablespoons truffle oil, olive oil

Cook the Zeeland lobster for 7 to 8 minutes. Cut it into slices. Remove the intestine and withdraw the
stony 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 and
pepper. Add corn salad, 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 a dish, then add the
lobster (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 CHINA
TRUFFLE.

Crayfish in a Pot

Servings: 2 to 6
Cooking Time: 30 min.
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

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. Allow
the crayfish to cool in the salt mixture before serving.

Clams on the Grill

Servings: 6

Ingredients:
36 clams, scrubbed and in fresh water, 6 tablespoons melted butter

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.

Spicy Mussels

Servings: 2

Ingredients:
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 white
wine, 1/3 cup chopped parsley

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 the
anchovies as you cook. In a Dutch oven, combine mussels and wine and place over high heat. Bring to a
boil over. Cover and boil for 7 to 8 minutes, or until mussels open up. Remove the Dutch oven from the
stove. 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 until
reduced, about 2 minutes. Add parsley. Ladle liquid over the mussels.

Scallops in a pan with Tarbais beans

Servings: 4
Preparation & cooking: 30 minutes
Soak the beans for 24 hours.
Recommended Wine: Graves blanc

Ingredients:
20 scallops, 5/6 cup pure cold-pressed olive oil, 4 tomatoes, 3 carrots, 1.76 oz. ventrèche (meager
bacon), 0.33 oz. Tarbais beans, 2 onions, 1.76 oz. dry parmesan cheese, salt, pepper, mixed bouquet
greens (thyme, laurel, celery, leek), 1 teaspoon flour

Soak the Tarbais beans in water for 24 hours. Crack and prepare the scallops. Do not wash them. Cook
the beans in water with carrots, onions, the mixed greens bouquet, salt, and pepper. Place the medley
of carrots, onions, tomatoes and ventrèche in a sautoir (a pot with a flat, wide bottom and high straight
sides). Boil down, season, and add the mixed greens bouquet. Add the Tarbais beans and let them
simmer for about 15 minutes to obtain a type of ragout. Mix the parmesan with 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 oil and brown them. Place the beans in the center of the dish. Place
the scallops around them, along with the thin parmesan pancakes and some of the cooking gravy from
the beans.

Char fillet with mushrooms and parsley oil

Servings: 6
Recommended WineChardonne grand cru Domaine des Ruyres, JF Cossy 1999

Ingredients:
2.64 lbs. char fillet, 1/2 lb. mushrooms mix, olive oil (for roasting), salt, pepper, 1 tablespoon parsley and
shallots, 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 parsley

Clean and wash the parsley, removing the large parts. Mix the leaves with oil and a tip of salt. Allow to
sit for 3 to 4 hours. This oil may be kept refrigerated for a couple of days. Clean, mince and sauté the
mushrooms in olive oil. Season and add the shallots, parsley, and garlic. Mix well before sautéing. Add
the 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 with
the mushroom ragout, some parsley oil, and fried parsley.

Orange Glazed Salmon

ervings: 4

Ingredients:
4 (4 oz.) salmon fillets (about 1 in. thick, Sea salt, Pepper (freshly ground), Cooking spray, 3 tablespoon
low sodium soy sauce, 3 tablespoons fresh orange juice, ½ teaspoon dark sesame oil

Season the salmon with salt and pepper. Spray oil in a large nonstick skillet and heat over high. Add the
salmon and cook for 3 minutes on each side of the fish. Cover and cook 3 more minutes, or until salmon
is cooked through. Remove from the skillet and place in the warming drawer of the oven. Pour the soy
sauce and juice in the same skillet and cook over high for 1 minute, stirring constantly and scraping the
bottom of the pan. Add the oil. Serve with sauce over the salmon.

Tuna and Tomato Melt

Servings: 4

Ingredients:
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 cheese

Preheat the broiler. Line a baking sheet with foil. Place the bread slices on the prepared baking sheet
and brush with olive oil on every side. Place under the broiler, about 4 in. from the heat source, for
about 1 minute on each side. Remove the bread from the broiler and sprinkle the bread slices with the
garlic. Season with salt and pepper. Lay 3 basil leaves on top of each slice, about ¼ of the tuna, ¼ of the
cheese, and 2 or 3 tomato slices. 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 lemon

Servings: 4
Recommended Wine: Chablis

Ingredients:
3 ½ tablespoons butter, 3/4 cups white wine (Muscadet), 2 shallots, 1/2 green lemon, wolf eel fish
bones, 1 small bouquet mixed greens For the fleurette sauce: 7 tablespoons butter, 3/4 cup cream, 2
shallots, 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 chervil

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 small
bouquet mixed greens. Simmer for 30 minutes. 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 pinches of saffron pills. Infuse. Grate a
small 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. Moisten
with the fumet. Season with salt and pepper.

Antipasto di mare

Servings: 4
Recommended Wine: Bellet blanc

Ingredients:
2 soles, 2 red mullet fillets, 4 oysters, 2 gambas (prawns), 2 crayfish, octopus, 4 clams, 4 mussels

For the garnishing:
Chives, 2 tomatoes, string beans, lemon, pure cold-pressed olive oil

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 in the middle of the serving dish. Cut the tomatoes into small pieces and lay them
in a circle around the dish. Place the fish on the serving dish. Remove the shells from the oven. Mix the
olive oil, lemon, pepper, and fresh chive and spread over the fish. In Italian, this is called “marecatta.”

Seafood Salad (Ligurian)

Servings: 4
Recommended Wine: Chardonnay del Collio, Gli Archetipi Farra d'Isonzo, Puiatti

Ingredients:
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: 1
carrot, 1 branch celery, 1 onion, 2 laurel leaves For the sauce: 8.8 oz. olive oil, 1 1/2 tablespoons water,
1 pressed lemon, salt

Place the already prepared seafood in the court-bouillon, along with salted water, carrots, celery, onions
and laurel. Drain and season with the sauce, chopped parsley, and marjoram.

Scrambled eggs with sea-urchin and caviar

Servings: 2
Recommended Wine: Chablis

Ingredients:
2 eggs, 0.35 oz. caviar, 1 teaspoon shallots, 1 teaspoon molten butter, 1 teaspoon sea-urchin gravy, 3
teaspoon sea-urchin, 3 teaspoons crème fraiche, 1 teaspoon cream, salt, pepper

Salt and pepper the eggs, bearing in mind the sea-urchin will also add salt to the dish. Beat well. Saute
the shallots in a pan with molten butter, without browning them. Add the beaten eggs, stirring
constantly 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 urgin
at the bottom of the egg shell, then fill with the egg mixture. Place some urchin on top and, to isolate
the caviar from the heat, add some crème fraiche. Finally, place the caviar on the very top and decorate
with a thin slice of eggbread (or similar) and a flat parsley leaf.

Caviar and Eggs


Ingredients:
4 eggs, 2 oz. caviar, 1 cucumber (cut into thin slices), 1 teaspoon fresh lemon juice, 1 – 2 tablespoons
mayonnaise, Salt, Pepper (freshly ground)

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 from the stove. Allow it to sit for 12 minutes. Remove the eggs from the saucepan with a slotted
spoon and place directly 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 them cool completely. On the fat tip of each egg, slice off the end and gently
remove the yolks. Spoon caviar into the cavities of the eggs. Sprinkle with fresh lemon juice. Place each
egg on one cucumber slice, then on a serving platter. Sprinkle the remaining cucumber slices around the
platter. Push the egg yolks through a sieve and mix with the mayonnaise. Season with salt and pepper.
Serve the dressing on the side.

LINK LISTS:

http://www.gourmetrecipe.com/recipes/ingredients/goose-recipes/crock-pot-goose-recipes
http://www.gourmetrecipe.com/recipes/salad-of-rosted-royal-shrimps-and-mesclun-from-nice
http://www.gourmetrecipe.com/recipes/crayfish-and-prawn-salad-with-butterbeans
http://www.gourmetrecipe.com/recipes/small-crab-cakes-with-pistachios-olives-and-perigord-verjus
http://www.gourmetrecipe.com/recipes/zeeland-lobster-salad
http://www.gourmetrecipe.com/recipes/crayfish-in-a-pot
http://www.gourmetrecipe.com/recipes/clams-on-the-grill
http://www.gourmetrecipe.com/recipes/spicy-mussels
http://www.gourmetrecipe.com/recipes/scallops-in-a-pan-with-tarbais-beans
http://www.gourmetrecipe.com/recipes/char-fillet-with-mushrooms-and-parsley-oil
http://www.gourmetrecipe.com/recipes/orange-glazed-salmon
http://www.gourmetrecipe.com/recipes/wolf-eel-with-fleurette-sauce-saffron-pills-and-green-lemon
http://www.gourmetrecipe.com/recipes/tuna-and-tomato-melt
http://www.gourmetrecipe.com/recipes/antipasto-di-mare
http://www.gourmetrecipe.com/recipes/seafood-salad-ligurian
http://www.gourmetrecipe.com/recipes/scrambled-eggs-with-sea-urchin-and-caviar
http://www.gourmetrecipe.com/recipes/caviar-and-eggs

Gourmet Seafood Recipes

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