Non-fish food products of the sea. Technological process for preparing complex hot seafood dishes
Non-fish seafood includes:
Crustaceans (crabs, shrimp, including krill, lobsters, lobsters, and crayfish);
Shellfish (bivalves – mussels, scallops, oysters);
Cephalopods (squids, octopuses);
Echinoderms (sea cucumbers, sea urchins);
Seaweed (kelp (sea kale)).
Seafood is a source of complete proteins (18...20%). which are dominated by essential amino acids (arginine, tyrosine). Microelements (iodine, copper, zinc, cobalt, manganese, etc.) also play a particularly important role. Seafood includes vitamins B1, B2, B5, B12, C and provitamin D. The use of seafood in the diet helps reduce blood cholesterol and restore normal vascular permeability, increases the overall tone of the body, has a positive effect on metabolism, and improves hematopoiesis.
Crustaceans. Of commercial importance are crabs, shrimp, including krill, lobsters, lobsters and crayfish.
Kamchatka crab is valued more than other crustaceans. Its males weigh from 1.2 to 4.2 kg. The crab's edible meat is found in the claws, limbs and abdomen. Meat in its raw form has a gelatinous consistency of grayish-blue color, and when cooked it has an elastic consistency of reddish color. Crabs are used to make canned food. Crabs in own juice, and also sold in boiled and boiled-frozen form.
They produce the following assortment: Norwegian boiled-frozen crab, boiled-frozen tropical crab, Norwegian crab claws, boiled-frozen blue crab, boiled-frozen Kamchatka crab claws and limbs. Boiled-frozen crab meat should be stored at a temperature no higher than -18 °C for no more than 3 months, and at a temperature from 0 to 2 °C - 2 days.
Shrimp (sea crustaceans) have a length from 3 to 35 cm. Large shrimp are caught in the Far East, they are called bear shrimp, grass shrimp; scallop, white, pink and brown shrimp. Black Sea shrimp have a length of 5...10 cm, and Far Eastern shrimp - 15 cm or more, their weight is 15...20 g. Shrimp meat is tender and tasty, located in the tail part of the body - the neck, rich in proteins (about 25%). Dry matter content up to 30%. Shrimp meat contains vitamins A. D and group B.
Depending on the cutting method, shrimp can be whole (uncut) or cut (GOST R 51496-99). Shrimp are sold in live, chilled and boiled form, boiled-frozen, in the form of boiled-dried meat and in the form of canned food. Shrimp are frozen at a temperature of -25 to -30° C in blocks, and boiled cut shrimp in plastic bags. For frozen shrimp (GOST 20845-2002), the consistency of the meat after defrosting should be elastic, slightly weakened, the color of the meat should be light, when cooked, the taste and smell of fresh meat, without foreign or discreditable tastes and odors.
For boiled-frozen shrimp, the consistency of the meat after thawing should be dense, perhaps dry, and the color should be white with a pink covering without darkening or yellowing of the meat. Krill are small ocean shrimp. Juice is extracted from fresh krill raw material by pressing, then it is pasteurized for 10 MIN at a temperature of 90...95°C. During pasteurization, the protein coagulates, which is separated and frozen AT a temperature of -30 ° C to obtain the “Ocean” paste. Store “Ocean” paste at a temperature of -18°C for up to 8 months, at 10°C for no more than 30 days.Lobsters are large crustaceans, length 40...75 cm, weight 4..5 kg. Lobsters are caught in the Atlantic Ocean, North and Mediterranean Seas. Edible meat is found in the claws and neck of lobsters. Lobsters are sold boiled, frozen and canned. When boiled and frozen, they should have a clean and dense shell of pale pink color, elastic and dense white meat. Boiled-frozen Lobsters are stored at -18°C for up to 5 months.
Lobsters are sea crayfish that do not have claws. The length of lobsters is on average 40 cm, weight is about 4 kg, but there are also small ones - weighing 350...400g. They are released in the same form as lobsters. Crayfish are sold live and boiled. They are sorted by length: selected - more than 13 cm, large - from 11 to 13 cm, medium - from 9 to 11 cm and small - from 8 to 9 cm.
Crayfish must have a clean surface and a hard shell; growths and damage are not allowed. Live crayfish are packed in baskets or boxes with gaps, layered with straw, moss or dry algae (up to 200 pieces in one package). In the store, live crayfish are stored at a temperature of 3 C for no more than 2 days, and boiled crayfish in the presence of cold - no more than 12 hours.
Shellfish. Shellfish include bivalves (mussels, oysters, scallops) and cephalopods (squid, octopus). Mussels are bivalve mollusks caught in the seas of the Far East, in the Azov and Black Seas.
Mussels have tender, tasty and nutritious, opaque meat, which has a high content of vitamins A, D and group B, and minerals (up to 4%). Mussels are used live and for culinary processing. In frozen form, mussels are sold without the shells.
Boiled mussel meat is similar to the white of a hard-boiled egg, dark gray or yellow in color. Mussels are used in boiled and boiled-dried form, as well as for the preparation of marinades and canned food.Oysters are harvested in the Black Sea (5...6 cm long) and in the Far East (up to 20 cm long). Oyster meat has a unique chemical composition, a delicate taste and a tonic effect on the nervous system. Oyster meat contains up to 6% glycogen, iodine, phosphorus, and B vitamins.
At a temperature of 10 ° C, oysters can remain alive for 10... 15 days, and at temperatures below -3 ° C they die. The shell doors should be tightly closed (stored under pressure).
Eat oysters alive, wash the shell cold water, open and remove the small sash. The meat remains on the deep flap.
Squeeze lemon juice onto the oyster meat or immerse the meat for a short time in cold water. salt water or melting ice, and then swallow it whole without chewing. Oyster meat is pale greenish in color, with a slight smell of fresh cucumber.
Scallops have a triangle-shaped shell with a rounded base. The shell color is yellow-gray. They are caught in the Far East. The size of the scallop shell is 12... 13 cm, weight is about 200 g.
Scallop meat is tasty, reminiscent of crab meat, contains vitamins, especially group B, and minerals. Frozen scallop fillets are available for sale. In accordance with GOST 30314-95, scallop fillet blocks must be whole, clean, dense with flat surface. The fillet color ranges from white, white-gray, pink-cream to orange. The consistency after defrosting is elastic, and after cooking it is dense and soft. The taste and smell (after cooking) are pleasant, characteristic of a boiled scallop. The presence of foreign impurities is not allowed. Scallop meat is used boiled and dried, as well as for preparing salads, minced meat, cutlets and other dishes. Deadline storing meat at a temperature of -18 °C for no more than 2 months.
Squids and octopuses are cephalopods.
The body of these mollusks has a torso and a head with tentacles and nipples. Squid are caught throughout the year in the Far Eastern seas. The weight of squid is 70...750 g. Squid (GOSG R 51495-99) is sold frozen in the form of fillets, carcasses, tentacles with heads, squid rings and in the form of canned food. Squid meat should have a clean surface of natural color, a dense, elastic consistency after thawing, and a smell without foreign or discrediting shades. Before eating, squid meat is soaked and boiled in salted water. Store frozen squid fillets, carcasses, and tentacles at a temperature of -16 °C for 6 months.Octopuses are large invertebrate marine animals with long tentacles. Octopus meat is sold in frozen, smoked, kebabs (frozen pieces on a stick) and canned food.
These include sea cucumbers and sea urchins. Sea cucumbers have a cylindrical body and soft tentacles on the body. Because of this body shape they are called sea cucumbers. Sea cucumbers weighing 120...130 g are harvested.
The body of the sea cucumber consists of a muscular membrane and viscera. Muscle membrane is a valuable food product.
The taste of sea cucumber meat resembles boiled sturgeon cartilage. For the medicinal properties of sea cucumber meat in the East they call sea ginseng. The following are available for sale: boiled and dried sea cucumber, salted and dried sea cucumber, frozen sea cucumber and in the form of canned food. For food purposes, only sea urchin caviar is used, which contains proteins (up to 20%) and fats (10 to 35%).
Seaweed. Seaweed is a plant that grows in the seas and oceans at a depth of up to 200 m. Several types of brown algae, called seaweed, are used for food. They are large, lamellar leaves growing at a depth of 15...20 m.
Seaweed is rich in proteins, carbohydrates, vitamins 81, B2, D, carotene, mineral salts (especially bromine, iodine), so seaweed is used as remedy for cardiovascular diseases for patients suffering from atherosclerosis. Sea kale (kelp) is prepared in dried and frozen form. When frozen, it is produced in the form of briquettes. Canned food is made from seaweed. Agar and agaroid are obtained from the group of red algae and are used in confectionery industry(for making jelly, marmalade and other products).
Of the huge variety of non-fish products of the seas and oceans, invertebrates and seaweed are most often used as food. Research conducted in different countries world, have shown that the inclusion of dishes from mussels, sea cucumbers, squid, crabs, shrimp and other invertebrates in the diet has a therapeutic effect in atherosclerosis and diseases of the endocrine glands. Constant consumption of these seafood in combination with B vitamins has a very beneficial effect on preserving and maintaining potency in men.
In addition, the gifts of the ocean act as a sedative. It has been noticed that if you dine on one of these products, deep and restful sleep is guaranteed.
Crustaceans – crabs, shrimp, krill, lobsters, lobsters and crayfish. The most accessible products for us are shrimp and krill processing products. For culinary purposes, shrimp meat is used boiled and poached to prepare hot and cold appetizers, as well as stuffed dishes. The taste of shrimp, like crabs, is delicate, with a slightly sweet aftertaste, which is explained by the carbohydrate content in their meat. Shrimp and crab meat is very valuable due to its rich protein and mineral content. This is a real protein food with low fat content. There is especially a lot of iodine in it - almost a hundred times more than in beef.
Shrimp meat is rich in sodium, potassium, calcium, magnesium, sulfur, phosphorus, iron, aluminum, copper, zinc, manganese, lead and other trace elements - it contains almost half of the periodic table.
Chemical composition of raw shrimp meat: proteins -14.1-22%, fats - 0.7-2.3%, carbohydrates - 0.3-4.9%, minerals -1.5-7.2%. There are a lot of shrimp and vitamins in raw meat.
What are the benefits of crabs and shrimp? Their protein is especially rich in taurine. This amino acid actively nourishes muscles and blood vessels, maintaining their elasticity and keeping them in good shape all the time. In addition, pharmacists use taurine to prepare eye drops that improve the condition of the eye muscles, retina and cornea.
Krill is a small shrimp-like crustacean - valuable protein product, containing in its composition, along with vitamins and minerals, up to 22% protein. The first product derived from krill was Ocean paste. However, for culinary specialists and gourmets, this is truly a delicious product that can be used to prepare cold dishes and hot appetizers, first and second courses and baked goods.
Cephalopods - squid and octopus. The mantle and head with tentacles are considered edible. A real storehouse of protein substances are squid and octopus; their meat is valued primarily for its high protein content (up to 20%). The meat of large octopuses contains up to 9-10% fat. Their tissues contain many extractive substances that promote the secretion of digestive juice and give peculiar taste culinary products. The chemical composition of squid and octopus meat is characterized by a large amount of water and low fat content. It contains vitamins C and group B, as well as a number of microelements. The culinary uses of squid are quite wide. They are used to prepare hot and cold appetizers, first and second courses - stuffed and baked. Squid meat is especially widely used for preparing minced meat for dumplings, cabbage rolls, rolls, pies, etc.
In Japan and China, squid is eaten raw, dried, pickled, baked and fried. Even eyes and suckers dried in a frying pan are eaten. They are said to taste like nuts.
By the way, it is better to cook squid for 5 to 10 minutes or even 40-45 minutes, otherwise their meat will be tough.
Bivalves – mussels, scallops and oysters. Mussels (black shells) – are distinguished by high nutritional value and balance in content essential amino acids, polyunsaturated fatty acids, phosphatides, macro- and microelements, water-soluble B vitamins. Man ate mussels 60-70 thousand years ago. This fact became known thanks to archaeological finds. Mussels are mollusks that live in colonies. They cover large stones in clusters, sticking to them with special threads called byssus. In ancient times, these threads were used to produce fabrics from which women sewed clothes for themselves. At the same time, shellfish harvesting was the main type of fishing.
In the modern world, mussels are also a delicacy. More than one and a half million tons are caught annually.
Mussels, delicate in taste, contain a large amount of protein (exceeding beef and fish in the amount of protein), and are low in calories. The presence of mineral salts, iron, phosphorus and vitamins in mussels makes them very useful. Some scientists consider mussels to be nature's Viagra. A mussel becomes a commercial product when it increases in size to 7-8 cm; before that it needs to live for 14 months. Mussel meat is consumed in combination with vegetables, mayonnaise, and various salads are made. Pairs well with cereals and potatoes.
Mussels are active filter feeders. By filtering sea water through themselves and thereby purifying it of contamination, mollusks accumulate harmful substances and microorganisms. One individual passes 70-80 liters of water through itself. By accumulating protozoan poison, mussels become dangerous. Protozoan cells contain the strongest nerve poison, saxitoxin. Of course, in the cells of protozoa there is negligible amount of it, but mussels can accumulate dangerous amounts of this poison.
Our stores sell mostly imported mussels, but there are already farms that grow mussels on their farms. And here we must treat this with caution. Why? Yes, because in order for the cleansing of mussels from the saxitoxin poison accumulated in them to be complete, the mollusks must be kept in clean sea water for at least a month running water. And there is no certainty that all farmers who grow mussels for sale do this. Boiling is also useless; the poison does not decompose under the influence of high temperature.
In England, for example, they believe that shellfish can be eaten when the name contains the letter p, that is, from September to April. Poisonous mussels have a specific smell of spoiled canned food, their shell is thin, brittle and light in color. Mussels are only tasty when they are caught in the cold season.
The scallop is the most valuable bivalve mollusk. Scallops have even more protein and iodine than shrimp and are low in calories.
Great scallop muscle is rich in Omega-3 fatty acids. The caviar sac contains large amounts of riboflavin and vitamin B5, as well as zinc. The mantle and muscle of scallops, which is especially delicious, are considered edible. Scallop muscle is a high-protein product with a pleasant color, taste and aroma. It's easy to prepare: just thaw and fry in butter, seasoning to taste. It can be widely used for preparing snacks, boiled, fried and stewed dishes.
The edible part of oysters is only 5-8% of the entire oyster. Oyster meat nutritional value superior to the meat of fish such as carp and pike perch. It contains up to 14% protein, 0.3-2.2% fat, vitamins B, C, D, vital elements such as phosphorus, iron, cobalt, calcium, magnesium, iodine. Live oysters with lemon juice are the most delicious.
Washed and cooled oyster meat has a pleasant, refreshing taste. In cooking, oysters are used boiled and fried, most often deep-fried. By the way, eating just six oysters provides half of your daily needs for iodine, calcium, phosphorus, iron and copper. By the way, oysters are sold all over the world (both in fashionable restaurants and cheap eateries) in only one form - fresh, but in our country, with rare exceptions, oysters are sold only frozen, which means that you eat them raw (thawed ) is strictly forbidden, even if you really want to. Thaw and eat without heat treatment oysters are not allowed. They are eaten raw only on the day of the catch. However, fresh oysters also pose a threat.
The thing is that oysters often contain bacteria that are close relatives of Vibrio cholerae, but they give rise to a different disease. Healthy “swallowers” of oysters develop gastroenteritis, similar to classic poisoning - with nausea, vomiting and other “delights”.
In people with liver problems, the bacterium enters the bloodstream and causes severe shock, which can be fatal. Only fresh oysters with the shells tightly closed can be eaten.
Insidious bacteria do not change the appearance of oysters in any way. Therefore, if you don’t want to play “Russian roulette” with a French delicacy, switch to heat-treated oysters - this is the only acceptable way. However, this also applies to sea fish - in its raw form it can contain “relatives” of cholera.
Echinoderms - sea cucumber, sea cucumber and cucumber. Dried, boiled, frozen and canned products are prepared from sea cucumbers and cucumaria. Sea cucumbers have a very unique shape, more like cucumbers, which is why they are sometimes called “sea cucumbers.” But it doesn’t always look like a “cucumber”: it all depends on the state of the animal - a moving sea cucumber resembles a worm-like creature, and if it is frightened, the body rounds and becomes almost spherical.
Sea cucumber meat contains less protein than the meat of oysters, mussels and scallops, but it contains significantly more minerals: chloride and sulfate salts, compounds of phosphorus, calcium, magnesium, iodine, iron, manganese, copper.
Sea cucumber contains a thousand times more copper compounds and a thousand times more iron compounds than fish, a hundred times more iodine compounds than other marine life, ten thousand times more iodine than beef, pork and lamb.
Sea cucumbers contain vitamins: C, B12, thiamine and riboflavin. Japanese doctors prescribe sea cucumber to overworked and weakened people, which in the Far Eastern countries is called “sea ginseng.” Eating sea cucumbers helps relieve fatigue and restore strength. These shellfish are best used for appetizers, main courses and first courses (fish soups).
Seaweed - red, brown and green. Sea kale (kelp), and partly green algae - ulva, is perhaps the only type of algae that is eaten.
Seaweed is the only plant raw material for the production of stabilizers, thickeners and gelling agents, such as agar, agaroid, sodium alginate, alginic acid, etc. These substances are indispensable in the production of marshmallows, marmalade, creams, ice cream, mayonnaise, etc. Of the variety of types of seaweed In cabbage, Japanese and sugar kelp are used to produce dishes. For better preservation, it is prepared dried and frozen. Sea kale is of greatest value as a source of minerals and vitamins A, C and group B. The iodine contained in cabbage makes it indispensable for the treatment and prevention of thyroid diseases; in terms of iodine content, kelp ranks first among seafood. Cobalt and nickel contained in seaweed prevent disturbances in the functioning of the pancreas and promote insulin secretion. In addition, sea kale contains microelements necessary for the normal functioning of the adrenal glands and pituitary gland - magnesium and manganese, respectively. Per 100 g of product there are: proteins -0.9 g, fat - 0.2 g, potassium - 970 mg, calcium - 40 mg, magnesium - 170 mg, phosphorus -55 mg, iron - 16 mg, and calorie content - only 5 kcal Low calorie allows you to use seaweed for obesity. For culinary purposes, seaweed is used to prepare side dishes, seasonings for meat and fish dishes, salads, components of first courses, as well as for the production of canned food in combination with vegetables, krill meat, cucumber, etc.
Seafood is an excellent source of iodine and easily digestible protein. While meat protein takes about five hours to digest in the body, seafood protein takes only two to three hours to digest. It is very important that the seafood is only “first fresh”, otherwise you can be seriously poisoned. In stores there are shrimp, mussels, oysters, etc. most often sold frozen. Once defrosted, they cannot be re-frozen.
In many countries of the world, the basis of the diet of residents is not bread or meat, but seafood dishes, since they are faster to prepare, easier to digest and better absorbed. Fighters for proper nutrition Seafood is increasingly recommended! And such a menu is your insurance against:
—cardiovascular diseases. The beneficial properties of seafood are that they contain unique polyunsaturated fatty acids omega-3 and omega-6. Once in the body, they reduce the level of bad cholesterol in the blood.
—excess fat accumulation. 100 grams of mussels contain only 3 grams of fat, shrimp - 2, and squid even less - 0.3 grams. The calorie content of seafood is also striking in record low numbers - 70-85 kilocalories. For comparison, 100 grams of veal contains 287 kilocalories. The benefits of shrimp, crabs and other seafood are obvious!
—malfunctions digestive tract . If the body processes meat protein in about five hours, then it processes seafood protein twice as fast. After all, compared to game meat and domestic animals, seafood has much less coarse connective tissue, and therefore, marine life is a more useful product than meat.
—thyroid diseases. The beneficial properties of seafood lie in a huge amount of a deficient microelement - iodine. It is not produced by the human body, as is the case with other trace elements, but is found only in some products. But it is enough to eat 20-50 grams of crabs or shrimp, and your daily iodine requirement is provided. This means there is “fuel” for the functioning of the thyroid gland and brain. In Japan, the country with the most “seafood” cuisine in the world, there is only one case of thyroid disease per million inhabitants. This is what real means healthy eating! Unlike artificially iodized products (salt, milk, bread), iodine from seafood does not disappear at the first encounter with sunlight and oxygen.
—emotional overload. It has been noticed that peoples living near seas and oceans are more friendly to each other than their counterparts from the outback. This is largely due to their diet based on seafood. The strong friendship of vitamins B, PP, magnesium and copper unites almost all seafood. This is the main formula for balance and a cheerful disposition. And phosphorus guarantees complete and unconditional absorption of all B vitamins. The benefits of seafood are obvious!
—decreased libido. They say that Casanova, before a love date, ate up to 70 oysters for dinner, washing them down with champagne. This is because seafood is considered a powerful aphrodisiac and promotes the production of the “passion hormone” testosterone due to its high concentration of zinc and selenium. True, we do not recommend repeating such a feat in the name of love. Even one serving light salad from crustaceans and mollusks can give a similar effect.
So, the benefits of eating crabs, shrimp and other seafood are undeniable - they are rich in proteins, fats, vitamins and mineral elements, including phosphorus, calcium, iron, copper, iodine. It’s not for nothing that in those countries where seafood is widely consumed, people get sick less and live longer!
Seafood dishes have long become popular, and they have more and more supporters. The range of seafood is gradually expanding. If before shrimps were almost exotic, now there are many people who knowledgeably talk about the taste of mussels, cuttlefish and octopus. Whatever seafood we prefer, they are all delicacies.
Of course, shrimp are the most consumed food in Russia: they are not only tasty, but also quite affordable. Shrimp contains a lot of protein and minerals. They contain almost a hundred times more iodine than meat. Calcium is indispensable for the immune system, thyroid gland, hematopoiesis, kidneys, bones, and muscle tissue. Potassium is essential for the heart and blood vessels. Zinc improves the condition of skin and nails. Sulfur regulates the functioning of the sweat and sebaceous glands, improves immunity, and reduces allergic reactions. All these elements are found in shrimp. And also phosphorus, copper, aluminum, iron, vitamins A, D, E, B12. The only drawback of shrimp is that they contain a lot of cholesterol. Therefore, despite all their usefulness, you should not eat them every day.
As a rule, shrimp are sold boiled and frozen. They cook very quickly - just a few minutes. Shrimp can be boiled, fried, stewed, or marinated. When choosing shrimp, pay attention to their appearance. The shell should be shiny and there should be no black specks on it (this indicates that the shrimp are old).
Squids are no less popular. This is a storehouse of protein. In addition, they contain many essential amino acids and extractives that promote the secretion of digestive juices. There is more protein, vitamins B6 and PP in squid than in meat and fish. There are also vitamins B1, B2 and C. In addition, they are full of phosphorus, iron, copper and iodine - more than milk, veal and fish. In many countries, squid is considered a delicacy. They are boiled, fried, baked, pickled, dried.
Lobsters (lobsters) and spiny lobsters are also considered the most exquisite delicacies. Both of them belong to decapod crustaceans. Lobsters even look like crayfish.
There are a great many types of lobsters and lobsters: the first - about 100, the second - 36. Their meat is very tender, contains many easily digestible proteins, vitamins, macro- and microelements. They can be boiled, baked, fried. The meat is tasty without any seasoning, but if you want to experience the true pleasure of eating, you can pre-marinate it in wine or add a little vinegar or wine to the water in which you boil the lobster or lobster. Bay leaf, Kenyan pepper and a sprig of parsley.
The mussels are also very tasty. The edible part of these mollusks is the muscle with the mantle and entrails. They are rich in protein, fat, carbohydrates and microelements (selenium, potassium, calcium, sodium, magnesium, iodine, boron, cobalt, manganese, phosphorus, iron), vitamins A, B1, B2, B6, PP, C, they also contain provitamin D3.
Mussels can be purchased peeled or in shells. When preparing these shellfish, do not overuse spices: they can overwhelm the taste of the tender meat. Cleaned meat should be thoroughly washed before cooking and then boiled or fried. Mussels in shells are boiled in water, broth or wine until the shells open. If any shells do not open, they should be thrown away. Mussel meat goes well with various foods.
Scallops are also a delicacy. This is a mollusk with a rounded shell, the upper valve of which is flatter, the lower one more convex.
The edge of the shell is straight, protruding from the front and back in the form of protrusions. The surface is decorated with radial or concentric ribs, often with spikes or scales. They are sold, however, without shells. The most delicious part of the scallop is the muscle. This meat, which has a beneficial effect on the nervous system, contains a lot of protein, potassium, calcium, magnesium, iron, phosphorus, zinc, iodine, and B vitamins.
Scallops are usually fried in oil and then salt and pepper. You can also boil them - in salted water, no longer than 10 minutes. This mollusk can be used to make salads, aspic, cutlets, and stuffed cabbage rolls and dumplings with its meat. Some gourmets claim that scallops taste like crab.
Crab meat is usually sold as fillets. Its main component is easily digestible protein. It also contains the powerful antioxidant taurine, which helps improve vision, and unique omega-3 polyunsaturated fatty acids that support cardiovascular system, calcium, potassium, magnesium, iron, zinc, copper, vitamins B1, B2, PP, C. Copper and zinc, by the way, help the body fight infections.
They are easy to prepare - just boil them.
One of the recognized and long-known delicious seafood is oysters. They contain a lot of copper, iron, nicotinic acid, phosphorus and especially zinc. They also contain large amounts of vitamin B12, as well as omega-3 fatty acids.
Oysters have a strong reputation for enhancing sexual desire and potency.
Atlantic oysters, which have a thick round or slightly elongated flat shell (5-12 cm), are usually eaten raw. Pacific (Japanese), with an elongated curved fragile shell(up to 30 cm) are baked in the shell, added to soups and stews, and also eaten raw. They are especially popular in Europe.
Determining the freshness of an oyster is easy. The shell should be closed, weighty (sea water is retained inside), and the oyster itself should be fleshy. You need to open the sink using a strong, not very wide knife, starting from the side and carefully loosening the doors. Raw oysters are eaten with lemon juice. Firstly, it destroys harmful bacteria, and secondly, it balances the taste, because oysters are quite fatty. Instead of lemon, you can use vinegar or wine essence.
Oysters can also be poached, baked, or fried.
Because of great content protein, eating a lot of oysters is not recommended.
Perhaps the rarest dish on our table is sea snails. It is an ideal source of magnesium (other foods high in magnesium are high in calories) and is also rich in vitamin B6. Snails help fight stress and also increase sexual activity. There are several types of edible sea snails. The abalone is a large mollusk with a flat, gray-brown shell that has a wide bell. The length of the mollusk reaches 20 cm. It is eaten fresh (boiled, stewed, fried), dried, salted and canned. If you prefer fresh snails, remember: they must be alive, and you need to cook them for no more than 30 seconds, otherwise the meat will become tough.
The whelk is also a large mollusk. It has a spirally twisted shell, also reaching 20 cm in length. They eat its “leg” (the muscular outgrowth of the abdominal wall). Beautiful orange meat serves as a source of protein and microelements (especially a lot of iodine and fluorine). Preparing trumpet is not difficult. It should be lightly beaten, steamed or in acidified water for no more than 10 minutes, and then served with lemon, vinegar, and olive oil. The meat can also be baked or made into soups.
A relative of the whelk is the periwinkle (shore snail, littorina). This is a small mollusk with a thick spherical shell. Most often they are boiled directly in the sink.
PRAWN DISHES
Shrimp with tomato garlic sauce
500 g shrimp, 4 cloves of garlic, 500 g tomatoes, 1 small onion, 2-3 tbsp. spoons of olive oil, 4–5 tbsp. spoons of dry white wine, 0.5 teaspoons of granulated broth, rosemary leaves, thyme, ground white pepper, salt.
Clean the shrimp. Chop the garlic thin slices. Pour boiling water over the tomatoes, peel them and cut into large cubes. Finely chop the onion.
Heat the oil and fry the onion and garlic in it until transparent. Add shrimp, stir, fry for 2-3 minutes. Then add the tomatoes and simmer a little.
Pour in the wine, pepper and salt to taste, season with broth, stir. Add finely chopped rosemary and thyme, stir and simmer for another 2-3 minutes.
Salad with shrimp
12 large raw shrimp, 1 head of lettuce, 2 sweet and sour apple, 1 red onion, 4 baguette slices, 3 tbsp. spoons of apple cider vinegar, 8 tbsp. tablespoons vegetable oil, lemon juice, sugar, ground white pepper, salt.
Clean the shrimp. Wash the salad, dry it, chop it finely. Wash the apples, dry them, remove the core, cut the pulp into slices, sprinkle with lemon juice.
Prepare the dressing. Combine vinegar with sugar, salt and pepper. While whisking, pour in 6 tbsp. spoons of vegetable oil. Then add finely chopped onion and stir.
Fry shrimp in 1 tbsp. spoon of vegetable oil. Cut the baguette into cubes and fry in the remaining oil.
Combine salad, apples and shrimp, pour over dressing, stir. Ready salad sprinkle on toasted bread.
Shrimp salad with champignons
300 g peeled shrimp, 50 g canned champignons, 3-4 tbsp. spoons of lemon juice, 0.5 tomatoes, 1 tbsp. a spoonful of olive oil, parsley, lettuce, bay leaf, black peppercorns, ground white pepper, salt.
For the sauce: 80 g mayonnaise, 1 tbsp. spoon of ketchup, 1 teaspoon of soy sauce, 1 teaspoon of cognac.
Bring water to a boil, add bay leaf, peppercorns and salt, boil. Dip the shrimp, cook for about 5 minutes, drain in a colander and dry.
Finely chop the mushrooms. Wash the greens, dry them, chop finely. Cut the tomato into slices.
Combine shrimp, mushrooms and herbs, season with lemon juice and oil, salt and pepper to taste, stir.
Prepare the sauce: combine mayonnaise, ketchup, soy sauce and cognac, mix thoroughly.
Line the bottom of the salad bowl with lettuce leaves, place tomato slices on them, and top with a mixture of shrimp and mushrooms. Pour over the sauce and let it brew slightly. Before serving, garnish with parsley sprigs.
Chinese fried shrimp
400 g shrimp, 2 egg whites, 2 tbsp. spoons of rendered interior fat, 1 tbsp. spoon of cognac, 1 tbsp. spoon of starch, monosodium glutamate, salt.
Peel the shrimp, rinse, dry, salt, and let steep for 15 minutes.
Beat egg whites with starch. Place shrimp in the resulting mixture and stir.
To warm rendered fat, fry the shrimp in it, stirring vigorously. Place them on a paper napkin and dry them from excess fat.
Heat the remaining fat in the pan again, put the shrimp in it again, pour in cognac, a little water, add monosodium glutamate to taste and fry for 2 minutes, stirring constantly.
Shrimp with tomatoes Chinese style
500 g peeled shrimp, 2-3 tomatoes, 2 egg whites, 2 tbsp. spoons of starch, 1 tbsp. spoon of cognac, pork fat, monosodium glutamate, salt.
Wash and dry the shrimp meat. Lightly beat the whites with salt and starch. Place shrimp in the resulting mixture and stir. Wash the tomatoes, remove the core and seeds, and chop finely.
Melt the fat and place the shrimp in a deep frying pan and fry them until tender, stirring constantly. Then transfer to a paper napkin and dry off excess fat.
Melt the remaining fat in the pan again, put the tomato in it, pour in cognac, salt, add a little monosodium glutamate, and stir. Then add shrimp and fry quickly.
Greek style shrimp
500 g boiled peeled shrimp, 200 g feta cheese, 2 fresh tomatoes, 2 fresh cucumbers, 0.5 cans of pitted olives.
Brown the shrimp on the grill or in the oven and place on a plate. Place diced cheese, cucumber and tomato slices, and olives around.
Spanish style garlic shrimp
16 large raw shrimp, 3 cloves of garlic, 4 tbsp. spoons of olive oil, ground hot pepper, salt.
Peel the shrimp, wash and dry. Cut the garlic into thin slices.
Heat the oil over high heat, add pepper and stir. Add shrimp and garlic to boiling seasoned oil. Fry for 3-4 minutes, constantly stirring or shaking the pan, making sure that the garlic does not burn. Place the finished dish on heated plates.
Shrimp with cheese and wine sauce
300 g boiled peeled shrimp, 1 onion, 4 tomatoes, 2 cloves of garlic, 100 g cheese, 200 ml dry white wine, 50 g breadcrumbs, 3 tbsp. spoons of vegetable oil, 2 tbsp. spoons of chopped parsley, 2 tbsp. spoons of chopped oregano, ground white pepper, salt.
Finely chop the onion. Pour boiling water over the tomatoes, peel them and cut into cubes. Grate the cheese on a medium grater.
Fry the onion in vegetable oil until transparent, add the tomatoes, pour in the wine. Simmer for 5 minutes and remove from heat.
Finely chop the garlic, combine with breadcrumbs, cheese and herbs, mix thoroughly.
Place shrimp in a dish, pour wine sauce over them, salt and pepper to taste, sprinkle with cheese mixture. Bake in a moderately preheated oven for 10 minutes.
Shrimp aspic
500 g shrimp, 1 lemon, 1 carrot, 1 egg, 10 g gelatin, allspice, salt.
Boil the shrimp in salted water with allspice, drain in a colander, dry, cool and peel.
Boil carrots, peel, cut into slices. Hard boil the egg, cool, peel and cut into slices. Cut the lemon into slices.
Just pour the gelatin warm water. When it swells, dilute with the hot broth in which the shrimp were cooked and dissolve.
Pour some jelly onto the dish. When it sets, add shrimp, carrot and lemon slices, and egg slices. Pour in the remaining jelly and cool.
Shrimp in wine
700 g raw unpeeled shrimp, 1 onion, 150 ml dry white wine, 100 ml cream, 3 tbsp. spoons of butter, 2 tbsp. spoons of cognac, 1 tbsp. spoon of tomato paste, bay leaf, ground white pepper, salt.
Peel the shrimp, rinse and dry. Finely chop the onion. Melt the butter and fry the shrimp in it for 1 minute. Add salt and pepper to taste, pour cognac over it and set it on fire. When the flame goes out, add onion, tomato paste, bay leaf, and pour in wine. Bring to a boil, simmer over low heat for 5 minutes. Then pour in the cream, stir and heat for another 1 minute. Transfer the shrimp to a heated dish, and boil the sauce over high heat for 1 minute, strain and pour over the shrimp.
Shrimp in French
500 g of boiled peeled shrimp, 250 g of boiled chicken fillet, 100 g of hard cheese, 0.5 lemon, 0.5 can of olives, curry, mayonnaise.
Cut the chicken fillet into thin strips or separate into fibers. Grate the cheese on a coarse grater.
Combine shrimp, olives (white stones), chicken meat, season with lemon juice and curry, add mayonnaise to taste, stir. Place the resulting mixture in shallow molds and sprinkle with cheese. Bake in a moderately preheated oven for 6-8 minutes.
Turkish shrimp güvech
400 g peeled raw king prawns, 100 g mushrooms, 1 sweet red pepper, 1 green sweet pepper, 80 g hard cheese, 60 g butter, 100 ml tomato juice, 4 green onions, 1 clove garlic, turmeric, ground white pepper, salt.
Set aside 100 g of shrimp. Cut the rest in half. Wash the champignons thoroughly and cut into thin slices. Wash the sweet pepper, dry it, remove seeds and membranes, cut into large cubes. Finely chop the garlic. Finely chop the green onions. Grate the cheese on a coarse grater.
Melt the butter and lightly fry the chopped shrimp with garlic in it. Then add sweet pepper, stir and fry a little. Put the mushrooms and green onions, pour in tomato juice. Heat, stirring, until all the liquid has evaporated. Add salt and pepper to taste.
Place the resulting mixture in a pot and sprinkle with cheese. Bake in the oven for 5-7 minutes (the cheese should be completely melted).
Lightly salt the remaining shrimp, sprinkle with turmeric, fry in butter and place on the finished dish.
Shrimp in rosettes
500 g boiled peeled shrimp, 100 ml heavy cream, butter, bread crumbs, ground white pepper.
Finely chop the shrimp.
Grease porcelain rosettes with butter and place shrimp in them. Pour cream over them, pepper to taste, sprinkle with bread crumbs. Place a piece of butter on top.
Place the outlets in the preheated oven. Bake for 6–7 minutes.
Shrimp in sugar syrup
500 g peeled raw shrimp, 2 egg whites, 50 g starch, 200 g flour, 100 g sesame oil, water, salt.
For syrup: 200 g sugar, 200 ml water.
Wash the shrimp, cut each into two or three parts. Beat the whites, combine with starch diluted with water, add flour, salt to taste. Pour in enough water to make a dough the consistency of thick sour cream, mix thoroughly. Place shrimp in the dough and stir until the dough sticks to them.
Heat oil in a frying pan and fry shrimp in it. Boil syrup from water and sugar, cool it to room temperature, and then pour over the prepared shrimp.
Shrimp in orange juice
800 g peeled raw shrimp. 1 orange, 1 onion, 150 ml cream, 1 tbsp. spoon of butter, 5 tbsp. spoons of brandy, ground black pepper, salt.
Wash the shrimp, make cuts along the backs, remove the black veins. Wash the orange, dry it, cut off the zest. Cut half the zest into thin strips. Squeeze the juice from the pulp. Peel the onion, cut in half or into quarters.
Melt the butter and put the onion and chopped zest into it, pour in the juice. Bring to a boil and simmer for 1 minute. Add shrimp and simmer for a few minutes, turning occasionally. Then pour in the brandy, heat until the liquid has evaporated by half, add salt and pepper to taste. After this, transfer the shrimp to a heated bowl and place in a warm place. Remove the onion from the juice formed when cooking the shrimp, pour the cream into the sauce, and mix thoroughly. If necessary, add salt and pepper. Add shrimp to the sauce, simmer for 1 minute and serve immediately.
You can use shallots instead of onions.
Shrimp "Festive"
600 g raw peeled tiger prawns, 300 g frozen green peas, 2 medium carrots, 100 g leeks, 6-7 broccoli florets, 2-3 tbsp. spoons of tomato paste, 4 tbsp. tablespoons vegetable oil, 1 teaspoon sugar, 0.5 teaspoon ground ginger, cayenne pepper, salt.
Peel the carrots, wash them, cut them into cubes. Bring 200 ml of salted water to a boil, put carrots and peas in it, cook for about 6 minutes.
Cut the leek in half lengthwise and then chop it thinly. Heat oil, fry onions, carrots and tomato paste in it. Then add shrimp and fry. After this, add peas, ginger, sugar, pepper to taste, mix.
Transfer the finished dish to a salad bowl and garnish with boiled broccoli florets.
SQUID DISHES
How to choose squid? Stale squids are revealed by their cracked skin. This film is usually pink and must be intact, then the squid is fresh.
How to cook squid? First you need to clean the squid. Innards and hard plates should be thrown away. The carcass and tentacles are suitable for cooking. How many times have you chewed rubber meat? To prevent this from happening, you need to cook the squid for no more than three minutes.
Squid brizol
1 kg squid carcasses, greens.
For the batter: 2 eggs, flour, water, salt.
For frying: vegetable oil.
Remove film from squid carcasses. Cut each carcass in half and beat thoroughly (the carcass should increase in size by about one and a half times).
Prepare the batter. Beat eggs with salt. Add enough flour and water to make a dough with the consistency of thick sour cream. To stir thoroughly.
Heat oil in a frying pan. Dip the squid carcasses into the batter, fry on both sides until golden brown, place in a bowl and let sit for half an hour. After this, roll each carcass into a tube, place it on a dish, and sprinkle with chopped herbs.
Squid with vegetables in sour cream sauce
900 g squid fillet, 5 pcs. carrots, 1–2 onions, 1.5 tbsp. spoons of flour, 5–6 tbsp. spoons of vegetable oil, 0.5 cups of sour cream, 0.5 teaspoons of sugar, 3-4 buds of cloves, salt.
Wash the squid fillet, boil in lightly salted water, cool, cut into strips and fry in boiling oil for 5 minutes.
Wash the carrots, peel and cut into cubes. Cut the onion into half rings or thin slices. Fry the onions and carrots in a small amount of oil, add a little water and simmer until tender. Add salt to taste, season with ground cloves, stir.
Combine squid with vegetables and mix.
Prepare the sauce. Fry the flour in a small amount of oil until light golden brown, add sour cream, mix thoroughly so that no lumps form, then dilute the sauce with 125 ml of hot water, add sugar, salt to taste. Cook over low heat, stirring constantly, for 8-10 minutes, until the sauce thickens to the consistency of thick sour cream.
Pour the resulting sauce over the mixture of squid and vegetables, place the dish in the oven and cook until cooked for 10–15 minutes.
Squid with cheese and garlic
500 g squid fillet, 3 eggs, 4-5 cloves of garlic, 150-200 g processed cheese, 130 g mayonnaise, herbs, salt.
Peel the squid, wash thoroughly, and place in boiling salted water. Once the water boils again, cook over low heat for 3-5 minutes. Cool, cut into strips.
Hard-boil the eggs, cool, peel and chop finely.
Finely chop the garlic and mix with mayonnaise. Grate the cheese on a coarse grater.
Combine squid, eggs, cheese, garlic with mayonnaise, finely chopped herbs, mix thoroughly.
Squid stuffed with cabbage
500 g squid carcasses, 300 g fresh white cabbage, 300 g tomato sauce, 2 onions, 3 eggs, vegetable oil, ground red pepper, salt.
Clean the squid carcasses, wash them, and lightly beat them.
Finely chop the cabbage, simmer with oil and a small amount of water until half cooked.
Hard-boil the eggs, cool, peel and finely chop. Finely chop the onion and fry lightly.
Combine cabbage, eggs and onion, add salt and pepper to taste, mix thoroughly.
Stuff the prepared carcasses with the resulting mixture, lightly fry in hot oil, and pour in tomato sauce. Simmer covered for 30–40 minutes on low
Squid kebab
450 g squid tentacles, 1 lime, 20 g green onions, 2 tbsp. spoons of finely chopped chili pepper, 2 tbsp. spoons of chopped cilantro or mint, 1 tbsp. spoon of sugar, 1 tbsp. spoon of olive oil.
Prepare the marinade. Combine chili pepper, herbs, sugar, vinegar and olive oil, mix thoroughly. Clean the squid tentacles, cut into pieces 15–20 cm long, and place in the marinade. Marinate for 1–1.5 hours.
Thread the prepared tentacles onto skewers. Grill for 3-4 minutes, turning the skewers constantly.
Wash the green onions, dry them, chop them coarsely, and lightly bake them on the grill. Warm up the marinade slightly.
Serve kebabs with heated marinade, green onions and chopped lime.
Squid with red wine
700 g squid carcasses, 1 onion, 2 cloves of garlic, 500 g tomatoes, 0.6 cups dry red wine. 0.5 teaspoons of sugar, 3 teaspoons of chopped parsley, a cinnamon stick 2–2.5 cm long, white bread without crusts, olive oil, ground white pepper, salt.
Clean the squid carcasses, wash thoroughly, dry, cut into rings. Finely chop the onion. Grate the garlic on a medium grater. Pour boiling water over the tomatoes, peel them and chop finely.
Heat olive oil in a deep frying pan, fry onion and garlic in it. Then add the squid and stir. Cook over low heat, stirring until the rings turn brown. After this, add tomatoes, sugar and cinnamon, salt and pepper to taste, stir, pour in wine. Simmer over low heat in an open container until the rings become soft. If the sauce has not thickened by this time, transfer the squid to another bowl and simmer the sauce over low heat until the desired consistency.
Cut the bread into triangles, fry on both sides until golden brown.
Place the squid on a plate, pour the sauce over it, and arrange the croutons around.
Squid in nut batter
450 g squid, 0.5 cups of any nut kernels, 0.5 cups flour, 2 cups bread crumbs, 1 egg, vegetable oil, water, salt.
Peel the squid, gut it, scrape it, wash it thoroughly, dry it, cut it into rings.
Finely chop the nuts, combine with bread crumbs and mix.
Beat the egg with 1 tbsp. spoon of vegetable oil, 1 tbsp. spoon of water and salt.
Dredge the squid rings in flour, dip in the beaten egg, and then roll in the nut and crumb mixture. Fry in plenty of boiling oil.
Squid in garlic sauce
300 g squid carcasses, 1 head of garlic, 50 g garlic stalks, 50 g leeks, 1 tbsp. spoon of dry white wine, 2 tbsp. spoons of melted fat, 1 teaspoon of vinegar, 2 teaspoons of starch, 3 tbsp. tablespoons vegetable oil, fennel seeds, anise, allspice, monosodium glutamate, salt.
Pour cold water over the squid carcasses, soak for 1 hour, then gut, peel, wash thoroughly, and cut into large squares. Boil in lightly salted water, place in a sieve, and dry.
Prepare the sauce. Finely chop the garlic stalk. Chop the garlic cloves. Finely chop the leek. Combine garlic and onion, add salt to taste, add a little monosodium glutamate, pour in wine and vinegar, add starch diluted with a small amount of water. To stir thoroughly. If the sauce turns out to be very thick, dilute with a small amount of boiled water.
Heat the fat and fry the squid in it over high heat for 1 minute. Remove from heat, place on paper towel, and dry to remove excess fat.
Prepare allspice oil: heat vegetable oil with fennel, anise, allspice for 5-6 minutes, and then strain. Place the squid in the fragrant oil, stir, and pour in the sauce. Heat through and serve immediately.
DISHES FROM MUSSELS AND SCALLOPS
French fried scallops
700 g scallops, 250 ml milk, 0.75 cup flour, 100 g olive oil, 1 lemon, 1 tbsp. a spoonful of chopped parsley, 2 teaspoons of chopped savory, 0.25 teaspoons of freshly ground allspice, 1.5 teaspoons of salt.
Cut the scallops in half lengthwise, rinse thoroughly, add milk and soak in it for about 5 minutes.
Combine flour with pepper and salt, mix. Roll the scallops in the resulting mixture.
Heat 6 tbsp. spoons of olive oil, fry the scallops in it until a light brown crust forms. Place on a plate.
Pour the remaining oil into the frying pan. Heat until it darkens slightly. Pour hot oil over the scallops and sprinkle them with parsley and savory. Place lemon slices around.
Mussels with coriander in French
2 kg mussels, 2 shallots, 20 g butter, 200 ml dry white wine, 1 teaspoon chopped fresh coriander.
For the sauce: 1 egg, 1 teaspoon mustard, 5 teaspoons mussel broth, 1 teaspoon wine vinegar, 1 teaspoon chopped coriander, 200 g vegetable oil, ground white pepper, salt.
Wash the mussels in the shells thoroughly in several waters. Peel and chop the onion. Heat the butter in a saucepan, fry the onion in it, pour in the wine. Bring to a boil, add mussels. Then add coriander and cover the dish with a lid. Cook until the shells open. After this, immediately remove them from the pan.
Prepare the sauce. Grind the egg with mustard. Continued to grind, gradually pour in vegetable oil. Pour broth and vinegar into the resulting mass, add coriander, salt and pepper to taste, mix thoroughly.
Remove one shell from each mussel. Place the shells with mussels on a dish and pour over the sauce. Serve the remaining sauce separately.
Mussels a la Marinière
4 kg of mussels, 400 ml of dry white wine, 100 g of butter, 1 onion, parsley, ground white pepper.
Wash the mussels in their shells thoroughly in several waters, pour in wine, add half the oil, coarsely chopped onion and pepper. Heat until shells begin to open. After this, shake the pan once or twice.
Place the opened mussels on a plate. Boil the broth in which they were cooked by two-thirds, add the remaining oil and stir. Pour broth over mussels and serve immediately.
Scallop salad with cabbage and apples
400 g boiled scallop, 200 g white cabbage, 2 apples, 3 eggs, 50 g pitted olives, 150 g mayonnaise, salt.
Finely chop the scallop meat. Chop the cabbage thinly, add a little salt, and grind until juice forms. Peel and core apples, cut into thin slices or strips. Hard boil the eggs, cool and peel. Separate the whites from the yolks. Cut the whites into strips, chop the yolks.
Combine scallop meat, cabbage, apples and egg whites, season with mayonnaise and mix. Sprinkle with chopped yolks and garnish with olives.
DISHES FROM LOBSTER AND LOBSTER
How to choose lobsters? Please note that the “sea crayfish” must be alive. If it doesn't move, it probably died, released toxins and began to decompose.
How to cook lobster? Lobsters are considered a delicacy all over the world. Chefs prepare them themselves, not trusting their assistants. It is important to braise, fry or boil the lobster for a certain amount of time. It is calculated according to a special scheme, depending on the size and method of preparation. Not everyone decides to cook it; a mistake will cost a lot of money.
Lobster in tomato-cognac sauce
1 lobster (about 1 kg), 1 onion, 1 carrot, 1 shallot, 2 cloves of garlic, 2 tomatoes, 2 tbsp. spoons of ghee, 40 g butter, 3 tbsp. spoons of cognac, 1 teaspoon of tomato paste, 200 ml of dry white wine, 0.5 teaspoons of sugar, juice of 0.5 lemon, 1 tbsp. a spoonful of chopped parsley, 1 bay leaf, 1 sprig of tarragon, ground cayenne pepper, salt.
Put a bay leaf in the water, bring to a boil, lower the lobster, cook for about 1 minute, remove from heat and let it brew for about 3 minutes. Remove the lobster from the broth, cut off the claws, open them, remove the meat. Separate the tail and cut into four parts. Cut open the head and extract the contents. Remove the caviar. Fry the lobster pieces in melted butter for 3-4 minutes.
Finely chop the onions and shallots. Wash the carrots, peel and finely chop. Stew onions and carrots with tarragon in half the butter. Then add the fried lobster, pour in 2 tbsp. spoons of cognac, wine. Cover the dish with a lid and simmer over low heat for 6–7 minutes.
Pour boiling water over the tomatoes, peel them, chop finely and add to the lobster. Also add tomato paste, parsley and sugar.Mix. Simmer covered for another 10 minutes.
Prepare a paste from the contents of the head, caviar and the remaining butter, rub through a fine sieve. Place the resulting mass over the lobster, pour in the remaining cognac, salt and pepper, pour in lemon juice, and stir.
Lobsters with herb crust
500 g lobsters, 1 clove garlic, 100 g olive oil, rosemary, sage, basil, fennel seeds, bay leaf, salt.
Keep the lobsters in a cool place for 2 hours, and then boil in salted water for 3 minutes at a high boil. Cool.
Combine olive oil, crushed fennel seeds, chopped herbs, garlic and bay leaf, heat, let sit in a warm place for 1 hour, then strain. Squeeze out the sediment.
Cut the boiled lobsters lengthwise, remove the entrails, place on a baking sheet, pour in half the oil, and let it soak in. After this, pour the remaining oil over the lobsters and lightly salt them. Bake in a preheated oven for 1 hour. Cut the finished lobsters into four parts.
Lobster in Polynesian style
1 lobster, 500 ml lime juice, 1 tbsp. a spoonful of chopped parsley. 1 tbsp. a spoonful of ground ginger, Tabasco sauce.
Pour lime juice over the lobster meat, add parsley and ginger, mix thoroughly. Place in the refrigerator and marinate for 12 hours. Season the finished lobster with Tabasco sauce to taste.
Lobsters with champagne
2-3 medium lobsters, 3 tomatoes, 1 cucumber, 1 carrot, 1 onion, 2 apples, 200 g cauliflower, 200 g cod, 20 g celery, 500 ml champagne, 0.5 cup mayonnaise, 3 tbsp. spoons of canned green peas, 1 bay leaf, 1 clove bud, vegetable oil, ground white pepper, salt.
Bring salted water to a boil, add celery and then lobsters. Cook until the lobsters turn red and the shells begin to separate from the meat. Cool, clean.
Finely chop the onion. Wash the carrots, peel them, cut them into thin strips or small cubes. Lightly fry the onions and carrots, add salt and pepper to taste, add bay leaves and cloves, pour in champagne. Warm over low heat for 10 minutes, then add the lobster meat and cook a little.
Boil the cod in salted water, cool, and chop finely. Wash the cucumber, dry it, chop finely. Separate the cauliflower into florets, boil in salted water, and cool. Wash the tomatoes, dry them, cut off the tops, and remove the cores. Chop the core.
Combine cod, cucumber, cabbage, tomato cores, green peas. Season with mayonnaise and mix. Fill the tomatoes with the resulting mixture.
Place the lobsters on a plate and place them next to them stuffed tomatoes. Decorate the finished dish with apple slices.
Siamese lobsters
300 g boiled lobster meat, 1 onion, 1 egg, flour, vinegar, milk, vegetable oil, ground ginger, ground white pepper, salt.
For the sauce: 3 onions, 1 clove of garlic, 150 ml of tomato puree, 0.5 teaspoon of chopped ginger, vegetable oil, ground white pepper, salt.
Finely chop the onion, add vinegar, vegetable oil, ginger, pepper and salt to taste, mix. Place pieces of lobster meat into the resulting mixture. Marinate in a cool place for about 1 hour.
Prepare the sauce. Finely chop the onion and garlic, fry in vegetable oil with ginger. Add tomato puree, salt and pepper to taste, bring to a boil and remove from heat.
Prepare a dough with the consistency of liquid sour cream from flour, eggs, milk and salt. Dip lobster pieces into the dough and quickly fry in boiling oil.
Place the finished lobster on a plate. Serve the sauce separately.
Lobster in ginger sauce
1 lobster (750–800 g), 1–2 onions, 3–4 ginger root slices, 0.75 cup broth, 2 teaspoons corn flour, 2 tbsp. tablespoons of water, sesame oil, sugar, ground white pepper, salt.
Peel the lobster, wash the meat in running water, dry with a paper towel, finely chop, sprinkle with half the flour. Finely chop the onion.
Fry the lobster pieces in boiling oil over high heat, add onion, ginger, a little sugar, salt and pepper to taste, mix thoroughly.
Pour in the broth, bring to a boil, simmer over high heat for 1 minute. After this, stirring vigorously, add the remaining flour diluted with water and immediately remove the dishes from the heat. Let it brew slightly.
Lobsters with Tartar sauce
1 kg lobsters, 2 faces, 2 tbsp. spoons of finely chopped onions, 1 tbsp. spoon of chopped parsley, 1 tbsp. spoon of finely chopped gherkins, 1 tbsp. a spoonful of capers, 250 g of mayonnaise, juice of 1 lemon, salt.
Boil lobsters in salted water with a little lemon juice, cool, and peel. Hard-boil the eggs, cool, peel and chop finely.
Prepare the sauce: combine mayonnaise with eggs, onions, parsley, gherkins, capers and the remaining lemon juice, mix thoroughly.
Place the lobster meat on a plate and pour the sauce over it.
Lobster necks with bananas
4 peeled lobster necks, 2 bananas, 1 onion, 2 cloves of garlic, 3 tbsp. spoons of grated hard cheese, 1 glass of vegetable oil.
For the sauce: 500 ml milk, 2 tbsp. spoons of flour, 2 tbsp. spoons of butter, 2 tbsp. spoons of grated Parmesan cheese, 1 bay leaf, 0.3 teaspoons of grated nutmeg, ground pink pepper, salt.
Prepare the sauce. Put nutmeg and bay leaf into the milk, add salt and pepper to taste, stir. Saute the flour in butter until golden brown, add it to the milk and mix thoroughly so that no lumps form. Then add cheese and stir. Heat the resulting mixture over low heat, stirring continuously, until it thickens. Remove from heat, remove bay leaf.
Peel the bananas, cut them in half lengthwise, fry them in boiling oil, and then dry them to remove excess fat.
Finely chop the onion and garlic and fry in hot oil until golden brown. After this, add the lobster necks and, stirring, fry them for 8-10 minutes.
Place bananas in a baking dish, then lobsters with onions and garlic. Pour over the sauce and sprinkle with cheese. Bake in a preheated oven for 15 minutes.
Oriental lobster
450–500 g boiled lobster meat, 1 cup broccoli, 1 egg, 1 cup bean sprouts, 250 ml canned water chestnuts, 1 clove garlic, 125 ml chicken broth, 2 teaspoons vegetable oil, 2 teaspoons rum, Peking leaves cabbage, ground white pepper, salt.
Finely chop the garlic, lightly fry in oil, add pieces of lobster meat, stir. Pour in the broth and rum, add broccoli, bean sprouts, and water chestnut. Add salt and pepper to taste, stir and simmer lightly. Beat the egg, mix with part of the broth and, stirring constantly, pour the mixture into the bowl and remove it from the heat. Do not boil.
Place the finished dish on Chinese cabbage leaves and serve immediately.
Mexican lobster
450 g lobster meat, 2 tomatoes. 1 pod of green sweet pepper, 2 cups breadcrumbs, 125 ml cream, 60 g butter, 0.5 teaspoon ground cumin, 0.25 teaspoon ground allspice, ground red pepper, salt.
Cut the lobster meat into small pieces. Wash the tomatoes, dry them, chop them finely. Wash the sweet pepper, dry it, remove seeds and membranes, and chop finely. Combine the ingredients and place on a baking sheet with high sides or in a non-stick pan.
Combine the cream with cumin, allspice and red pepper, lightly salt. Pour half of the resulting mixture into the mold.
Melt butter, mix with breadcrumbs. Pour the mixture into the mold and smooth it out. Drizzle with remaining cream.
Bake in an oven preheated to 190°C for half an hour.
Serve the finished dish hot.
Lobster dumplings
250 g lobster meat, 1 tbsp. a spoonful of finely chopped onions, 50 g ham, 2 eggs, 6 tbsp. spoons of vegetable oil, 5 tbsp. spoons of flour, 250 ml of milk, breadcrumbs, vegetable oil for deep frying, ground nutmeg, ground black pepper, salt.
Bring vegetable oil to a boil, fry the onion in it until transparent, add finely chopped ham and flour, stir. Stirring constantly, pour in the milk in a thin stream (be careful not to form lumps).
Simmer briefly over low heat, then add salt and pepper to taste, season with nutmeg.
Cool the resulting mass, form it into balls, dip them in beaten eggs, and roll in breadcrumbs. Fry the pieces in boiling oil until golden brown.
CRAB DISHES
How to choose crabs? You can’t imagine what subtleties there are when choosing crabs! For example, they are distinguished by where they were caught - deep-sea or those that live closer to the surface. The price is about the same. It's a matter of taste here. Try both.
The sex of the crab is also important. For example, females have more fat and eggs. And males are a dietary option. You can tell what gender a crab is by turning it belly up. The female has eggs under her tail, but the male does not have this tail at all.
Selecting crabs is not difficult. If he's alive, that's great, but that happens rarely. A fresh crab is one that has a dense shell, and when you press on the belly, your finger does not press through it.
How to cook crabs? It is best to stew crabs in their own juices with the addition of spices. The main thing is not to overcook it. 10 minutes is enough. One little secret: to make the walls softer, Filipinos add a little sprite to the pan. Yes, that's exactly the sprite you're thinking of - sweet soda. It's really delicious!
Crabs in Chinese
3 small crabs, 1–2 dessert spoons cognac, 1 tbsp. salt.
Wash the crabs, steam until cooked, cool. Remove the meat from the shell, from the claws and caviar, arrange the components separately from each other. Pour cognac over them, add ginger, salt and pepper to taste, stir.
Wash and dry empty shells. Place the meat from the shell in one, the meat from the claws in the other, and the caviar in the third. Steam over high heat for 5-6 minutes and serve immediately.
You can serve vinegar with the crabs.
Chinese crab salad with fruits
1 can of canned crab meat, 1 pickled apple, 2 pickled plums, 6-7 cauliflower florets, 1 small carrot, 1 small celery root, 1 egg, 1 teaspoon soy sauce, lemon juice, salt.
Drain the crab meat in a colander, dry it, and cut into small pieces. Finely chop the apple and plums. Peel the carrots and celery root, boil in salted water, cool, and chop finely. Boil the cauliflower in salted water, drain in a colander, dry and cool.
Hard-boil the egg, cool, peel and finely chop.
Combine apple, plums, carrots, celery and cabbage, mix, put in salad bowl, pour over soy sauce.
Place pieces of crab meat on top and sprinkle with lemon juice. Sprinkle the finished salad with chopped egg.
Fried crabs
500 g crab meat, 50 g hard cheese, 15 g parsley, 1 egg, 1 clove garlic, 0.5 cup breadcrumbs, 5 tangerine cloves, 250 g vegetable oil, 250 ml cream, ground red pepper, salt.
Chop the crab meat. Grate the cheese on a coarse grater. Crush the garlic. Wash the greens, dry them, chop finely. Beat the egg with cream, salt and pepper to taste.
Lightly fry the crab meat in a small amount of oil, add garlic, stir. Dip the fried meat into the egg-cream mixture, roll in breadcrumbs, and fry in boiling oil until crispy and golden brown. Place in a salad bowl, sprinkle with cheese and herbs, and garnish with tangerine slices.
DISHES FROM SNAILS AND OYSTERS
Oysters with lemon juice
10 fresh oysters, lemon juice, salt.
Wash the oyster shells thoroughly, open them with a special knife, and separate the small shells. Dip deep shells with oysters into ice-cold salted water, rinse in it, and transfer to a plate sprinkled with finely crushed ice.
Serve fresh lemon juice separately.
Oysters with mushrooms in wine sauce
6 oysters, 6 medium fresh champignons, 1 lemon, 1-2 tbsp. tablespoons butter, 50 ml dry white wine, 1 teaspoon flour, herbs, ground white pepper, salt.
Wash the oyster shells thoroughly in salted water, open them, remove the meat, and place it in a saucepan. Pour in a little water and lemon juice, add butter. Simmer over low heat.
Wash the champignons thoroughly, cut into strips, and simmer in lightly salted water. Bring the wine to a boil, mix with flour, salt and pepper to taste. Heat, stirring, until the sauce thickens.
Wash the greens, dry them, chop finely.
Place hot oysters in heated porcelain rosettes (two per serving), place champignons on top, pour sauce over them, sprinkle with herbs.
Snail Plakia
1 kg snails, 4-5 onions, 2 slices of celery root, 5-6 cloves of garlic, 2 tbsp. spoons of flour, 2 tbsp. spoons of tomato puree, 4–5 slices of lemon, 0.75 cups of vegetable oil, 1 teaspoon of ground red pepper, salt
Wash the snails thoroughly, changing the water several times, and then boil them in salted water. Cool and remove from shells. Finely chop the onion. Wash the celery root, dry it, and chop it finely. Chop the garlic.
Heat vegetable oil, fry onion, garlic and celery in it. Then add flour, stir and lightly fry. Add pepper, add tomato puree, mix again. Lightly dilute the sauce with the broth in which the snails were cooked. Bring to a boil, add snails, stir. Transfer the resulting mixture into a mold and place lemon slices on top. Bake until done in a preheated oven.
Serve the finished plakia cold.
Snails "Napoleon"
600 g peeled snails, 3 cloves of garlic, 120 g soft processed cheese, 120 g Roquefort cheese, 1 tbsp. spoon of lemon juice, 125 ml dry white wine, 2 tbsp. spoons of butter, 4 tbsp. spoons of thick cream, 1 tbsp. a spoonful of cognac, dill, ground black pepper, salt.
Pour a mixture of wine and lemon juice over the snails. Marinate for 30 minutes and then fry in butter with chopped garlic. Add salt to taste.
Prepare the sauce. Grate Roquefort cheese on a coarse grater, grind with melted cheese using a blender, add cream and cognac, salt and pepper to taste, mix thoroughly and cool.
Mix the snails with the sauce and heat over low heat for 1–2 minutes. Sprinkle the finished dish with chopped dill.
Oysters with spicy tomato sauce
40 oysters, 200 ml tomato sauce. 1 onion, 1 celery root, 1 tbsp. a spoonful of horseradish, lemon juice, sugar, herbs.
Prepare the sauce. Finely chop the onion. Wash the celery root, peel it, and grate it on a coarse grater. Tomato sauce combine with onion and celery, add horseradish, a little lemon juice and sugar, mix.
Wash the sinks thoroughly, open them, remove small sashes. Place the oysters on a plate and garnish with sprigs of herbs. Serve the spicy sauce separately.
Oysters baked with zest
24 oysters. 2 cloves of garlic, 1 lemon, 100 g butter, coarse salt.
Wash the oyster shells thoroughly, open them, and pour the juice from each into a bowl. Remove small flaps, clean the lower flaps from splinters.
Sprinkle a baking sheet with a thick layer of coarse salt and level it. Arrange the oysters so that the shells do not tilt.
Strain the juice drained from the shells and pour into the frying pan. Add garlic, crushed with a knife. Heat over low heat until half the liquid has evaporated. After this, remove the garlic and add melted, slightly cooled butter to the juice, whisking the mixture.
Wash the lemon, dry it, remove the zest from it using a fine grater. Sprinkle the zest over the oysters. Drizzle with butter sauce. Bake under preheated grill for 5 minutes.
Snails with mustard sauce
200 g peeled raw snails, 2 tbsp. spoons of mustard, 3 tbsp. tablespoons vinegar, 100 g olive oil, 15 g parsley, ground black pepper, salt.
Wash the snails, place them in boiling salted water, bring to a boil again, and cook for 5 minutes. Remove from heat, cool in broth to room temperature.
Combine mustard with vinegar and olive oil, salt and pepper to taste. Beat with a whisk until a homogeneous thick mass is formed. Add finely chopped parsley and stir.
Place snails on a dish and pour sauce over them.
Based on materials from the book by Galina Sergeevna Vydrevich
" 100 best dishes from seafood. "
“Seafood is a valuable supplier of protein (18 - 20%). Unlike fish, the protein in seafood has a more fibrous structure and is therefore somewhat more difficult to digest, but it gives you a feeling of fullness faster. The carbohydrate content does not exceed 1%, with the exception of mussels (1.9%) and oysters (4.7%), but even this insignificant amount gives seafood meat a pleasant sweetish taste. The fat content in seafood is 1-2%, the leader among them is crabs (5%). As a result, we get from 60 (octopus) to 120 (crabs) kcal per 100 g of pure product, without shells and shells - perfect product for weight loss.
Seafood and fish, unlike other animal products, contain unique omega-3 and omega-6 polyunsaturated fatty acids, which help reduce bad cholesterol levels in the blood. Omega-3 also has an anti-inflammatory effect and helps with many diseases, including asthma, pneumonia, rheumatoid arthritis, and even suppresses the formation of cancer cells"(footnote http://www.greenmama.ru/nid/629398/).
Seafood contains essential minerals and vitamins. First of all, these are B vitamins (B1, B2, B3 and B12), as well as vitamins A and D. Seafood is rich in calcium, and even surpasses meat in iron content. They also contain phosphorus, which is necessary for strong bones and teeth and for the effective absorption of B vitamins, and zinc, which is indispensable for wound healing. For continental regions, seafood is especially valuable due to its high iodine content, without which the thyroid gland cannot function; shrimp are especially rich in iodine.
“Seafood includes all invertebrate animals that live in sea water, and divide them into two large groups: crustaceans and molluscs. Crustaceans have a protective shell and include shrimp, lobsters, lobsters, lobsters and crabs. Mollusks combine various types of soft-bodied shellfish that have one or two shells (mussels, scallops, oysters, snails) or none at all (squid, octopus, cuttlefish).
The main feature is that cooking seafood is easy and quick.
A huge range of seafood dishes can satisfy the tastes of the most sophisticated gourmets.” 2
1.2 Squid
Squid meat has a pleasant taste. In terms of nitrogen content, it is not inferior to the meat of domestic animals and some fish. The edible parts of squid are a protein product; proteins account for about 80% of dry matter. Squid meat is rich in amino acids; methionine, tyrosine and tryptophan, as well as vitamins PP, B6 and minerals - iron and iodine.
It is customary to eat the muscular mantle and tentacles of squid. The mantle contains an ink sac containing a black liquid that was used for writing in the past. This liquid serves the squid for self-defense; by releasing it, it tries to hide in a black cloud.
Squid dishes are very popular in France, the USA, Italy, Spain, Portugal and Greece, among residents Far East.
Techniques for mechanical processing of squid.
Squid fillets are usually sold frozen and are ready to eat after removing the skin. Since the skin is thin and transparent, it is often not given importance and the squid is cooked directly with the skin. This is mistake.
First of all, the squid must be washed in running water, then defrosted in cold water (when hot water is added, the tissues become stained). The squid is cut like this: with one hand you grab the head at the base, with the other you carefully tear the ligaments between the mantle (torso) and the head part. The head and entrails are separated. In this case, the squid body remains intact and can be used for preparing stuffed dishes.
You can cut the squid in another way: with a sharp knife, make a cut in the body from the edge of the mantle to the base of the fin, trying to slightly deepen the knife into the body so as not to damage the bag with the coloring liquid, bend the walls of the mantle and remove the entrails and chitinous plate, clean the abdominal cavity with the blunt side of the knife .
In both cases, the head is cut as follows: the eyes and jaws are removed.
It is better to thaw frozen squid fillet first, and then pour hot water over it for 3-4 minutes and stir constantly (water should be 3-4 times more in volume than the mass of the product). To keep the squid meat white, you need to use not too hot water (60° C). After this, the skin is easily removed with a knife or hands. What if you process the squid? boiling water, the pigments contained in the skin will color the meat purple.
The meat, peeled from the film, is cooked for no more than 2 - 3 minutes and, most importantly, at a rapid boil. The longer the meat sits in hot water, the tougher it will be. We must remember that squid meat is almost pure protein and therefore requires the same careful handling as a raw egg.
There is a culinary trick. Before putting the squid in boiling water, put half a lemon and 2 bags of black tea into a saucepan (1 squid will require 2 liters of water). Having removed and cooled the carcass, cut the tentacles into rings 2 - 3 mm thick. You should not chop it smaller - otherwise the aroma and taste will be lost.
Squid “loves” olive oil or mayonnaise and goes well with fresh cucumber and seaweed.
Frozen minced meat should be stored at low temperatures without allowing defrosting.
“Natural squid” are canned semi-finished products, they are intended for cooking various salads, appetizers, first and second courses, as well as for dietary nutrition. Canned “Squid in Fragrant Oil” is a delicacy; it is suitable for cold appetizers and salads 3 .
Plan.
Introduction………………………………………………….…………………….. 2.
Chapter 1. Characteristics and range of seafood dishes….……… 4.
1.1. Decoration and serving of seafood dishes……………………..…. 6.
Chapter 2. Squid
2.1. Techniques for mechanical processing of squid
2.2. Squid dishes
2.3. Cold dishes and snacks from squid
2.4. Second hot squid dishes
Chapters 3. Shrimp
3.1. Techniques for mechanical processing of shrimp
3.2. Cold shrimp dishes
3.3. First hot shrimp dishes
Chapter 4. Mussels
4.1. Techniques for mechanical processing of mussels
4.2. Cold dishes and snacks from mussels
4.3. Second hot mussel dishes
Chapter 5. Oysters
5.1. Techniques for mechanical processing of oysters
5.2. Oyster dishes
Chapter 6. Scallop
6.1. Scallop dishes
Chapter 7. Lobsters and lobsters
7.1. Lobster and lobster dishes
Chapter 8. Sea cucumbers
8.1. Sea cucumber dishes
Chapter 9. Octopuses and cuttlefish
9.1. Octopus and cuttlefish dishes
Chapter 10. Crabs
10.1 Crab dishes
Chapter 11. Rapan
11.1 Rapana dishes
Chapter 12. Shelf life of seafood and dishes made from them
Chapter 13. Seafood dishes at catering establishments in Gelendzhik
Conclusion
Bibliography
Introduction.
The world's oceans generously share not only fish, but also its other inhabitants, among which invertebrates are considered undisputed delicacies. These are crustaceans (crabs, shrimp, lobsters and lobsters), bivalves (oysters, mussels and scallops), cephalopods (squid and octopus) and echinoderms (sea cucumbers, sea cucumbers and sea urchins).
Seafood entered the Russian menu not so long ago, but quickly gained fame as a healthy, tasty and fashionable food. Minimum fat, maximum natural taste and healthy proteins. Squid, golden mussels, shrimp and octopus combined with the best spices and herbs will be a delicious addition to any table.
It is difficult to imagine a person who does not include seafood and seafood products in their diet. Since ancient times, many peoples of the world have preferred seafood to other types of food. Every year, seafood delicacies become more and more popular among Russian consumers.
Seafood salads are becoming an integral part of our festive table, all kinds of seafood delicacies help to significantly diversify our table not only on holidays, but also in everyday life. Such a variety of seafood that is now offered to our customers would have been difficult to imagine a few years ago.
Mussels, rapana, kuto and other shells; shrimp, scallops, squid, octopus, cuttlefish, assorted exotic seafood delicacies, some of which until recently were familiar only to residents of the Far East.
Seafood is an incredibly delicious, tasty and healthy thing. But only if used correctly.
Seafood is much more tender than meat, have little connective tissue, so dishes made from them cook faster, are easier to digest and are well absorbed. In addition, seafood is low in calories - the calorie content is 5 times lower than animal meat, so it is included in many diets. They contain a large amount of vitamins: A, D, phosphorus and others, in addition, they contain almost all the useful components that are so necessary for our body.
Despite the fact that Russia is washed by 11 seas, seafood appears on our table unfairly rarely. Seafood not only has a delicate taste, but also supplies our body with proteins, special fats, essential minerals and vitamins.
In Japan, the fishiest country, there is only one case of thyroid disease per million inhabitants. Eating seafood 2 times a week reduces the risk of heart disease by a third.
Subject course work"Seafood Dishes"
The purpose of this course work is to study the range and technology of preparing seafood dishes.
In accordance with the goal, it is necessary to solve the following tasks:
- familiarization with various types of seafood;
- familiarization with the range of seafood dishes;
- learning the basic rules for preparing seafood dishes;
The object of research is seafood.
The subject of the study is the preparation of seafood dishes.
I believe that this topic is relevant, since it is necessary to distinguish fresh seafood from not so fresh; be able to store them correctly so that their quality is preserved for as long as possible; which processing methods are preferable to which product; know what can be prepared from them, and most importantly, how to make sure that the dish that is served on the table retains not only all its beneficial substances, but also the aroma of the real sea.
Seafood dishes will not only decorate the table, but also bring invaluable benefits health. Of course, freshly frozen products are somewhat inferior in taste to freshly caught ones, but still contain almost all the useful components so necessary for our body.
Fresh frozen seafood is the most accessible to most people now. Such a variety of seafood, which is now presented to our customers, would have been difficult to imagine several years ago.
Chapter 1. Characteristics and range of seafood dishes.
In terms of nutritional content, seafood is similar to fish, but there are some differences. Seafood is a valuable supplier of protein (18-20%). Unlike fish, the protein in seafood has a more fibrous structure and is therefore somewhat more difficult to digest, but it gives you a feeling of fullness faster. The carbohydrate content does not exceed 1%, with the exception of mussels (1.9%) and oysters (4.7%), but even this insignificant amount gives seafood meat a pleasant sweetish taste. The fat content in seafood is 1-2%, the leader among them is crabs (5%). As a result, we get from 60 (octopus) to 120 (crabs) kcal per 100 g of pure product, without shells and shells. - an ideal product for weight loss.
Seafood and fish, unlike other animal products, contain unique omega-3 and omega-6 polyunsaturated fatty acids, which help reduce bad cholesterol levels in the blood. Omega-3 also has an anti-inflammatory effect and helps with many diseases, including asthma, pneumonia, rheumatoid arthritis, and even suppresses the formation of cancer cells.
Seafood contains essential minerals and vitamins. First of all, these are B vitamins (B1, B2, B3 and B12), as well as vitamins A and D. Seafood is especially rich in calcium, and even surpasses meat in terms of iron content, which is involved in the formation of cells. In addition, they contain phosphorus, which is necessary for strong bones and teeth and for the effective absorption of B vitamins, and zinc, which is essential for wound healing. For continental regions, seafood is especially valuable due to its high iodine content, without which the thyroid gland cannot function; shrimp are especially rich in iodine.
Seafood includes all invertebrate animals that live in seawater, and they are divided into two large groups: crustaceans and molluscs. Crustaceans have a protective shell and include shrimp, lobsters, lobsters, lobsters and crabs. Mollusks combine various types of soft-bodied shellfish that have one or two shells (mussels, scallops, oysters, snails) or none at all (squid, octopus, cuttlefish).
Seafood has a strong flavor and therefore requires minimal processing when cooking. Since seafood spoils quickly, it is often sold frozen or cooked, as well as in a variety of canned foods and ready-to-eat salads.
When frozen, only a small part is destroyed useful substances, and especially important proteins, vitamins and minerals remain completely unchanged.
The main feature is that cooking seafood is easy and quick.
A huge range of seafood dishes can satisfy the tastes of the most sophisticated gourmets.
Shrimp dishes: “Baked tomatoes with shrimp”, “Avocado and shrimp boats”, “Shrimp cocktail salad”, “Shrimp and green pea salad”, “Shrimp, cheese and apple salad”, “Soup with French-style shrimp”, “Shrimp soup with cheese”, “Shrimp with rice and curry”, etc.
Crab dishes: “Crab Brodetto”, “Crab Salad”, “Crab Appetizer”, “ Crab balls", "Crab sticks stuffed with liver", "Crab meat rolls", "Crab meat soup", etc.
Lobster and lobster dishes: “Langouste with rice”, “Breaded lobster”, “Lobster in wine sauce”, “Lobster in tomato-cognac sauce" etc.
Squid dishes: “Appetizer of squid with green beans”, “Jellied squid”, “Squid with mayonnaise”, “Squid with sour cream sauce”, “Squid salad”, “Stuffed squid”, “Stewed squid with sour cream”, etc. .d.
Dishes of octopus and cuttlefish: “Octopus in white wine”, “Korean-style octopus appetizer”, “Stuffed octopus”, “Ligurian cuttlefish”, etc.
Oyster dishes: “Oysters with pecans”, “Oysters baked in breadcrumbs”, “Mediterranean seafood”, etc.
Mussel dishes: “Mussels salad with vegetables”, “Mussels with bacon”, “Mussels in garlic sauce”, “Mussels with rice”, “Baked mussels”, “Cabbage rolls with mussels”, etc.
Rapana dishes: “Rapana in sauce with mushrooms, pickles and potatoes”, “Rapana soup with rice”, “Baked Rapana”, etc.
Scallop dishes: “scallops in black bean sauce”, “braised scallop”, etc.
Sea cucumber dishes: “Trepangs with mayonnaise”, “Trepangs stewed with rice”, “Trepangs with mayonnaise with gherkins”, etc.
1.1. Decoration and serving of seafood dishes.
Seafood lends itself perfectly to various types of culinary processing; it can be eaten cold or hot, and goes well with various side dishes.
Cold dishes and snacks include sandwiches, salads, butter mixtures (butter mixed with seafood and various seasonings), pates, mincemeat and other dishes. Sandwiches can be open, closed or on toasted bread. To prepare them, they use wheat and rye bread and a wide range of products, including fish gastronomy.
The products on the sandwiches are placed so that they do not crumble and at the same time have an attractive appearance and match in taste and color. They are prepared no earlier than 30-40 minutes before serving. It is advisable to cool before serving. Bread for open sandwiches is cut into slices approximately 1 cm thick. Wheat bread loaves are cut diagonally. Rye bread is most often used for seafood sandwiches with a salty-spicy taste. But in each individual case, individual tastes are taken into account.
As additional products (side dishes) to the main product, use slices or slices of lemon, slices of salted or pickled cucumbers, tomatoes, onion rings, sweet capsicum, pitted olives, slices or slices of a hard-boiled egg, finely chopped green onions, sliced radishes, green lettuce leaves, sprigs of herbs, etc. The main product, whole or sliced, is placed on a slice of bread, with a side dish on top.
For seafood salads, which are served as an appetizer, vegetables are used mainly in boiled. For the greatest preservation of vitamins, it is recommended to boil thoroughly washed vegetables in their peels. It is best to cut already cooled vegetables so that the pieces do not become deformed and have a neat appearance. All salads are dressed after the vegetables and seafood have been cooled, as otherwise the dish will turn out less tasty.
For salads, mainly boiled or poached seafood is used. Salads with crabs, shrimp, crayfish, scallop muscle and mussels are very tasty. The taste of the salad largely depends on the sauces with which they are seasoned, for example, ready-made “Yuzhny” sauce.
When making salads, the most appetizing pieces of crab and shrimp are left to decorate the dish. To decorate salads, beautifully cut slices of fresh, salted and pickled vegetables, slices or slices of hard-boiled eggs, olives, green lettuce, sprigs of parsley or celery are also used.
It is recommended to cut the salad ingredients and season them with sauce immediately before serving the dish. Short-term storage of dressed salads worsens their taste.
Chapter 2. Squid.
There are about 300 species of squid, widely distributed, mainly in the tropics. Squids are predators.
The common squid (Loligo vulgaris) has a length of 2cm to 5m and a weight of 300g.
In nature, there are also giant squids, the length of which reaches 18 meters and the weight of 2 tons. Giant squids are called octopuses.
The cephalopod mollusk squid is in good demand. This is no accident. Squid meat has a pleasant taste. In terms of nitrogen content, it is not inferior to the meat of domestic animals and some fish.
The edible parts of squid are a protein product; proteins account for about 80% of dry matter. Squid meat is rich in amino acids; methionine, tyrosine and tryptophan, as well as vitamins PP, B6 and minerals - iron and iodine.
The squid has a muscular torpedo-shaped body. There are ten tentacles with suckers located around the mouth opening.
It is customary to eat the muscular mantle and tentacles of squid. An ink sac is located in the mantle; it contains a black liquid that was used in the past for writing. This liquid serves the squid for self-defense; by releasing it, it tries to hide in a black cloud.
With various technological treatments, squid subjected to steam blanching for 3 minutes retains a higher nutritional value.
Squid dishes are very popular in France, the USA, Italy, Spain, Portugal and Greece, among residents of the Far East.
Dried squid is a special delicacy. The suckers cut off from the tentacles are dried in a frying pan.
2.1. Techniques for mechanical processing of squid.
Squid fillets are usually sold frozen and are ready to eat after removing the skin. Since the skin is thin and transparent, it is often not given importance and the squid is cooked directly with the skin. This is mistake.
First of all, the squid must be washed in running water, then defrosted in cold water (when hot water is added, the tissues become stained). The squid is cut like this: with one hand you grab the head at the base, with the other you carefully tear the ligaments between the mantle (torso) and the head part. The head and entrails are separated. In this case, the squid body remains intact and can be used for preparing stuffed dishes.
You can cut the squid in another way: with a sharp knife, make a cut in the body from the edge of the mantle to the base of the fin, trying to slightly deepen the knife into the body so as not to damage the bag with the coloring liquid, bend the walls of the mantle and remove the entrails and chitinous plate, clean the abdominal cavity with the blunt side of the knife .
In both cases, the head is cut as follows: the eyes and jaws are removed.
It is better to thaw frozen squid fillet first, and then pour hot water over it for 3-4 minutes and stir constantly (water should be 3-4 times more in volume than the mass of the product). To keep the squid meat white, you need to use not too hot water (60° C). After this, the skin is easily removed with a knife or hands. And if the squid is treated with boiling water, the pigments contained in the skin will color the meat purple.
The meat, peeled from the film, is cooked for no more than 2-3 minutes and, most importantly, at a rapid boil. The longer the meat sits in hot water, the tougher it will be. We must remember that squid meat is almost pure protein and therefore requires the same careful handling as a raw egg.
There is a culinary trick. Before putting the squid in boiling water, put half a lemon and 2 bags of black tea into a saucepan (1 squid will require 2 liters of water). Having removed and cooled the carcass, cut the tentacles into rings 2-3 mm thick. You shouldn’t chop it any smaller - otherwise the aroma and taste will be lost.
Squid “loves” olive oil or mayonnaise and goes well with fresh cucumber and seaweed.
Frozen minced meat should be stored at low temperatures, avoiding defrosting.
“Natural squid” are canned semi-finished products, they are intended for preparing various salads, appetizers, first and second courses, as well as for dietary nutrition. Canned food "Squid" aromatic oil"are considered delicacies; they are suitable for cold appetizers and salads.
2.2. Squid dishes.
Boiled squid meat goes well with vegetables, potatoes, cereals and fish. Squid salads are very tasty: with sauerkraut, pickled onions, potatoes, as well as vinaigrettes. Rice or potato soup with squid meatballs is good.
Some people prefer fried squid meat in breadcrumbs or stewed with vegetables. You can bake squid in sour cream with buckwheat porridge, make zrazy and cutlets from it, and for all these dishes it is best to use vegetable or butter.
For cooking culinary products It is pre-beaten from whole or cut squid. From squid you can prepare many delicious and varied minced meat dishes: cutlets, meatballs, meatballs, zrazy, kupaty, belyashi, pies and other dishes.
When preparing cutlets and meatballs, the squid carcass must be minced twice and water or milk added to the minced meat to make it soft.
2.3. Cold dishes and squid appetizers.
JELLY SQUIDS
Ingredients:
1 cup squid, cut into strips, 1.5-2 cups ready jelly, 1 carrot, 8-10 olives, 1/2 lemon, 10-12 sprigs of herbs, (you can add 1 tablespoon of canned green peas to taste).
Preparation
Place pieces of olives, a slice of lemon and sprigs of herbs into molds with a small amount of frozen jelly, place squid, cut into strips, and combine with slices of poached carrots. The stacked products are poured with the remaining jelly and cooled.
Just before serving, lower the molds with the aspic into hot water for a few seconds, then turn them over and place the aspic on a plate. Separately, in a sauce boat, serve sauce, horseradish or mayonnaise with the aspic.
SQUID SALAD
Ingredients:
500-700 g squid fillet, 1-2 radishes, 2-3 carrots, 1-2 onions, 0.5 cups vegetable oil, 2 tbsp. spoons of chopped parsley or dill, 2 tbsp. spoons of vinegar, salt.
Preparation:
Cool the boiled squid fillet, cut into strips, and chop the onion. Cut the radish into slices and boiled carrots. Pour vinegar over the radish and let sit for 40-45 minutes.
Then mix the chopped products, season vegetable oil, add salt, sprinkle with chopped herbs.
SQUID APPETIZER WITH GREEN BEANS
Ingredients:
0.5 kg squid fillet, 2 cups green beans, 3 onions, 2-3 tbsp. spoons of vegetable oil, 1 tbsp. a spoonful of finely chopped herbs, 2 cloves of garlic, 2-3 tbsp. spoons of salad dressing, salt, ground black pepper to taste.
Preparation:
Cut the boiled squid into strips, peel the green bean pods, boil in salted water, cool and cut into strips. Cut the onion into strips and sauté in vegetable oil.
Combine the prepared products, mix, add some of the greens, season with salad dressing and place in a salad bowl.
When serving, sprinkle the dish with finely chopped garlic and finely chopped herbs.
2.4. Second hot squid dishes.
SQUID STUFFED
Ingredients
For minced meat: 2 tomatoes, 150 g zucchini, 1/2 onion, 1 clove of garlic, 1 hard-boiled egg, salt, ground black pepper.
For the sauce: 1 large tomato, 100 g 30% fat cream, 50 g sour cream, 1/2 cube of chicken broth, ground black pepper, 1 clove of garlic, 1/4 bunch of dill.
For the base: 200 g squid, 200 g fish broth, vegetable oil for frying, flour for breading.
Preparation
For minced meat, cut tomatoes, zucchini, onions and garlic into cubes and simmer in vegetable oil. Chop the egg and add to the minced meat; salt, pepper, mix.
Boil the squid in broth (put it in boiling water), dry it with a napkin, stuff it, bread it in flour and fry on both sides in a large amount of vegetable oil.
To prepare the sauce, fry the garlic in vegetable oil, add sour cream, cream, bouillon cube, ground pepper, diced tomato and simmer for 1 minute.
Place fried squid in the sauce, add dill, garlic and simmer for 2 minutes.
SQUID STEWED IN SOUR CREAM
Ingredients:
600 g squid fillet, 200 g sour cream, 2-3 onions, 2 tbsp. tablespoons flour, 50 g butter, salt and ground black pepper to taste.
Preparation
Beat the squid fillet, cut into thin slices, salt and pepper, roll in flour and fry in butter until golden brown.
Separately, fry the onion, cut into rings, place it on top of the squid, pour in sour cream and simmer covered for 10 minutes.
Serve boiled potatoes as a side dish.
Chapter 3. Shrimp.
Shrimp belong to the suborder of invertebrates, the order of decapod crustaceans. Their length ranges from 2 to 30 cm. There are about 2 thousand in total. types of shrimp. They are distributed mainly in the seas, but there are also freshwater shrimp.
Shrimp appeared on our tables relatively recently and remained a delicacy for some time. The most that most people can do with this product is to boil them. However, you can cook amazing dishes from shrimp, create a spicy taste with unique combination ingredients.
Shrimp meat is rich in protein, vitamins and minerals, especially calcium, phosphorus, iron, iodine, etc.
Here are a few numbers characterizing the chemical composition of raw shrimp meat: 14-22% protein, 0.7-2.3% fat, 0.3-4.9% carbohydrates, 1.5-7.2% minerals. There are a lot of vitamins and vitamins in raw shrimp meat: thiamine, pyridoxine, riboflavin, etc.
Shrimp are sold boiled, raw frozen and in the form natural canned food.
They usually sell king or tiger prawns, which should be cooked until the whites appear on the belly.
Shrimp are tasty without any seasoning, but they are especially good in salads, soups and main courses.
3.1. Techniques for mechanical processing of shrimp.
The main method of preparing shrimp is boiling. You can peel shrimp before and after cooking. If they are boiled in the shell, prepare 4% salted water (40 g, or 2 tablespoons, salt per 1 liter of water), and without the shell - 2%. For one part of shrimp, use 3-4 parts of water.
Cook raw shrimp (thawed in air) at a slow boil in salted water (from the moment of secondary boiling) for no more than 3 minutes. Edible meat is located in the abdomen, covered with a thin shell.
Boiled frozen shrimp are boiled for 5-10 minutes. Shrimp with cooked meat float to the surface. After boiling the shrimp, immerse them in cold water for 2-3 minutes, then it will be easy to separate the meat from the shell and remove the intestines.
After the shrimp have cooled, they are poured with a special sauce. They go well with vegetable salads, rice, soy sauce.
3.2. Cold shrimp dishes.
"Shrimp and Pineapple Salad"
Ingredients:
Shrimp - 300 g, canned pineapple - 200 g, black olives - 100 g, lettuce, lemon - 1 pc., mayonnaise - 4 tbsp. l., salt, pepper.
Preparation:
Boil the shrimp, peel, cut the lettuce leaves. Mix everything, season with mayonnaise, lemon juice, salt and pepper.
Garnish with hard-boiled eggs.
“Shrimp cocktail salad.”
Ingredients:
Boiled shrimp - 200 g, Chinese cabbage - 100 g, canned corn - 70 g, bell pepper - 1 pc., olive oil - 1 tbsp. l., lemon juice - 1 tsp., salt.
For decoration: cucumber - 1 pc., hard-boiled egg - 1 pc., pitted olives - 30 g, cranberries, dill.
Preparation:
Chop the cabbage, remove the seeds and stalks from the pepper and cut into strips. Clean the shrimp. Place shrimp, cabbage, peppers and corn in layers in portioned bowls. Season with salt and sprinkle with a mixture of oil and lemon juice.
Cut the cucumber into thin slices, making a cut in each half to the middle. Cut the egg crosswise into slices. Cut the olives into rings. Place shrimp and olives on the egg slices and garnish the salad.
Sprinkle the salad with cranberries and chopped dill. Decorate the edges of the vases with cucumber slices and remaining shrimp.
3.3. First hot shrimp dishes.
"Shrimp soup with cheese"
Ingredients:
Shrimp - 300 g, canned green peas - 4 tbsp. l., onion - 1 pc., tomato paste - 100 g., butter - 100 g., grated Parmesan - 2 tbsp. l., French loaf - 4 slices, ground white pepper, salt.
Preparation:
Cook shrimp until tender in salted water. Chop the onion. Melt half the butter in a frying pan, add the onion and fry until transparent, stirring constantly. Add tomato paste to the frying onions, stir, simmer for 5 minutes.
Place the contents of the frying pan into a saucepan with 0.75 l. boiling water, stir, add shrimp and green peas, salt and pepper. Cook for 5 minutes over medium heat.
Spread the French loaf slices on both sides with the remaining butter and fry in a frying pan until golden brown.
Pour the finished soup into bowls and place in each bowl one toasted slice of loaf, sprinkled with grated Parmesan.
“French-style shrimp soup”
Ingredients:
Shrimps - 200 g, potatoes - 3 tubers, onions - 1 pc., carrots - 2 pcs., chicken broth - 500 ml., parsley, green onions - 1 bunch, olive oil - 1 tbsp. l., lemon juice - 50 ml., ketchup - 100 g., bay leaf, ground red pepper, salt.
Preparation:
Sprinkle shrimp with lemon juice. Cut the onion into rings. Wash and chop the parsley. Chop green onions. Cut the carrots into strips. Carrots and onion Place in a frying pan with heated olive oil and fry over high heat for 3 minutes. Cut the potatoes into small cubes, add a small amount of water, cook for 5 minutes, add broth, bring to a boil.
Add shrimp, carrots and onions, add ketchup, bay leaf, salt and pepper, cook for 10 minutes.
Garnish the soup with parsley and green onions.
Chapter 4. Mussels.
The mussel mollusk lives in the Black Sea, northern and Far Eastern seas. The mussel belongs to the genus of bivalve mollusks. The shell is black, up to 20 cm long. There are 3 types of mussels. Mussels can not only be harvested, but also grown artificially.
In the total world production of shellfish, mussels firmly hold second place, second only to oysters.
Mussels are delicious boiled, fried, salted, smoked, pickled and dried. Any culinary option acceptable.
In industry, mussels are the raw material for preparing a variety of canned food: mussels with rice, carrots, onions, tomatoes, prunes ( dietary canned food) and other additives. However, the most delicious canned food from mussels - “Natural mussels”. The technology for preparing natural canned food is extremely simple: the mussels are treated with steam, the doors are opened, the meat is separated from them and placed in jars.
Canned food “Smoked Mussels in Oil” is a delicacy snack.
“Mussels in marinade” are mussels, carrots and onions fried in vegetable oil, drenched in marinade. Such canned food can serve as a savory snack dish.
In coastal cities, mussels are sold fresh and alive. To prepare dishes from live mussels, wash the shells well with a brush, place them on the table, insert a knife between the valves at the sharp end of the shell with your right hand and, opening it, take out the meat. The mussel meat freed from the shell and the juice found between the shells are used for cooking.
Canned or boiled-frozen mussel meat is used for preparing dishes without additional processing.
4.1. Techniques for mechanical processing of mussels.
Before preparing dishes, mussels must be cleaned: remove algae and hard byssal threads that attach them to the stones.
Cook the mussels for 3 - 5 minutes in boiling water until the mussels open. After boiling water, they come out of the shells beautifully.
After cooking the mussels, you can simply pour mayonnaise (for a half-liter jar of mussels - 200 g of mayonnaise), put in the refrigerator for an hour.
You can marinate in weak grape or apple cider vinegar, adding pepper and bay leaves.
Mussels go well with various sauces, such as mustard and tomato.
Mustard sauce: lightly fry the flour until light brown, add oil and fry finely chopped onion in it, add two tablespoons of sour cream and a teaspoon of mustard. Bring to a boil and cook for 3 minutes.
Tomato sauce: finely chop the onion and fry in vegetable oil, add 3 chopped tomatoes, salt, pepper and simmer for ten minutes, until slightly thickened and fragrant. It is better to serve not separately, but after mixing the mussels with the sauce, holding them under the lid for about three minutes to soak.
4.2. Cold dishes and mussel snacks.
Mussel salad with vegetables
Ingredients:
Mussels - 1.2 kg, onions - 2 pcs., tomatoes - 4 pcs., olives - 10-15 pcs., parsley - 4-5 sprigs, vegetable oil - 2 tbsp. l., lemon juice - to taste, ground black pepper - to taste. salt.
Preparation:
Rinse the mussels with a brush under running water, remove the antennae and fringe of the mussels, discard the empty shells. Blanch the mussel meat in boiling water.
Mix the blanched meat with tomato slices, onions, parsley, and olives. Add lemon juice. Add black pepper and salt to taste.
Mussels with bacon
Ingredients:
Butter - 3 tbsp, garlic (chopped) - 1 clove, white bread - 4 slices, mussels (in brine) - 225g, bacon - 4-8 slices, parsley (chopped) - 3 tbsp.
Preparation:
Mix butter with garlic. Remove the crust from the bread. Pat the mussels dry. Fry the bacon slices. Add the bacon and fry the mussels in the same fat. Add parsley.
Melt the garlic butter and fry the bread slices on both sides. Transfer to separate plates. Place mussels and bacon on top.
4.3. Second hot mussel dishes.
Mussels with rice.
Ingredients:
For 5 servings; 2100 g mussels, 250 g rice, 100 g onions, 150 g vegetable oil, 50 g each lemon, carrots and celery, 1 g black pepper, 10 g salt, 30 g parsley.
Preparation:
Onions, carrots and celery are peeled, washed, finely chopped and fried in hot oil until soft. Add washed rice, stir and fry for 1-2 minutes. Then pour in 2.5 cups of hot mussel broth, diluted with water, salt to taste and boil for another 4-5 minutes over high heat.
Then mussels, coarsely crushed black pepper and finely chopped parsley are placed in the pan.
Cover with a lid and place on low heat until the rice is soft, or in a moderately hot oven for 15-20 minutes. The finished dish is sprinkled with ground black pepper, finely chopped parsley and lemon juice.
Stuffed cabbage rolls with mussels.
Ingredients:
For 8 servings: 2500 g mussels, 150 g vegetable oil, 75 g rice, 120 g onion, 30 g parsley, 20 g flour, 10 g red pepper, 30 g tomato puree, 1 g black pepper, 10 g salt, 500 g cabbage.
Preparation:
Finely chopped onions are fried in heated vegetable oil. Add cleaned and washed rice and fry for 2-3 minutes. Sprinkle with red pepper and salt to taste, pour in hot mussel broth (for 1 part rice - 2.5 parts broth) and cook over moderate heat until the rice becomes soft.
Add finely chopped boiled mussels, black pepper and finely chopped parsley. Stuffed cabbage rolls in cabbage leaves are prepared from the mixture.
Stuffed cabbage rolls are placed in a pan, pressed down with a plate and poured with hot mussel broth. Cook over moderate heat until cabbage leaves will become soft.
Almost finished cabbage rolls are poured with a dressing made from flour, red pepper and tomato puree, diluted with hot water or mussel broth, and cooked for several minutes.
Baked mussels
Ingredients:
1 kg boiled mussels with shells, 150 g breadcrumbs, 4 large tomatoes, 1 clove of garlic, 1 bunch of parsley, 80 ml olive oil, salt.
Preparation:
Place frozen mussels the day before cooking on the bottom shelf of the refrigerator to slowly thaw. Cut the tomatoes into small cubes. Separate the mussel meat from the shells; do not throw away the shells. Mix the mussels with chopped garlic and parsley, add 30 ml of oil and breadcrumbs, mix gently.
Fill the shell halves with the resulting minced meat so that each shell contains one mussel. Place the stuffed shells in a heatproof container. Place tomato slices on top. Carefully pour a glass of water into the bottom of the container. Drizzle the remaining olive oil over the shells.
Bake the mussels in a preheated oven for 10 minutes at 180 degrees C. When serving, you can garnish with parsley.
Chapter 5. Oysters.
Oysters are a delicacy for the French. Historians testify that in the Middle Ages oysters were valued no less than the meat of peacocks and swans. Titled persons paid a lot of money to have oysters regularly delivered to their table. In French cuisine they become a classic example of a delicacy.
A caveat should be made here, however. The discovery of oysters as a tasty product did not belong to the French. There is evidence that people ate them in prehistoric times.
The ancient Romans also enjoyed oysters. Their need for these mollusks was so great that they were even grown in special oyster banks.
Oysters are a family sea mollusks class bivalve. The size of the shells is usually 6-8cm, some up to 45cm. There are about 50 types of oysters. Widely distributed, mainly in tropical seas. They live in shallow water. A number of species of oysters form mass settlements - oyster banks.
Raw meat of the Black Sea oyster contains 10% protein, 1.6% fat, 83% moisture, 3% ash, 1.3% glycogen. Oyster meat contains a lot of soluble nitrogenous substances (up to 28%). This is why doctors recommend using broths after boiling oysters. dietary nutrition.
5.1. Techniques for mechanical processing of oysters.
Before preparing dishes from live and frozen oysters, they are thoroughly cleaned of algae and sand, washed, and only then the shells are opened with a sharp knife, the edible part is removed and thoroughly washed again with water.
If you want to make soup from shellfish, then their meat is first poured with cold water, brought to a boil, roots, onions, salt are added and simmered over low heat for 7-10 minutes.
Oysters are also sold as natural and canned snack foods.
According to tradition, live oysters are served on one of the shell shells, like on a saucer. First, the upper valve is removed, and the mollusk is lowered together with the other valve into salted water, cooled with food ice.
You can make a piquant dish from live oysters if you add finely crushed ice and lemon, cut into small slices, convenient for squeezing the juice, onto the shell with the clam. Before removing the shellfish from the shell, squeeze a few drops of lemon juice onto it - this gives the oyster meat a pleasant and refreshing taste.
Oyster reserves in the Black Sea are small. And the only sure way to obtain them in sufficient quantities is artificial breeding.
Only impeccably fresh oysters are served to the table. Fans pour lemon juice over the meat and put it in their mouth raw. No less tasty are oysters sprinkled with grated cheese and baked in the oven directly on the deep shells.
5.2. Oyster dishes.
Oysters with pecans
Ingredients:
24 large oysters, 300 g egg mixture, a little flour, 1 cup dry ground pecans, 1 cup bread crumbs, 1 red onion, chopped, 2 cored apples, half each red and green pepper, 2 tbsp. spoons of red wine vinegar, 2 tbsp. spoons of finely chopped parsley, 1 tbsp. a spoonful of unsalted butter, vegetable oil, spices.
Preparation:
In a small saucepan, stir together bread crumbs and pecans. Dry the oysters on a paper towel, roll first in the egg mixture with flour, then in bread crumbs with pecans, place on wax paper, cover and cool.
Prepare the sauce: Heat unsalted butter in a large frying pan, add chopped peppers and heat for another 2 minutes.
Add onions and chopped apples; Stirring continuously, heat for 2-3 minutes. Remove from heat, add wine vinegar, parsley, spices and cover with a lid.
Grease a frying pan with oil and fry the oysters on both sides (about 10 minutes).
Place on a plate and pour over the sauce.
Oysters baked in breadcrumbs
(French cuisine)
Ingredients:
5 dozen oysters, 125 g butter, 90 g sour cream, breadcrumbs.
Preparation:
Melt the butter in a casserole dish, put 4 tablespoons of breadcrumbs in it and wait until they absorb the butter.
Flatten and place the oysters removed from the shells on top, after draining the liquid.
Pour sour cream and two tablespoons of drained liquid, cover with breadcrumbs and bake in a low-heat oven for 20 minutes.
SEAFOOD MEDITERRANEAN STYLE
Ingredients:
1/2 kg perch fillet, 8 oysters, 8 mussels, 8 tiger prawns, 4 medium potatoes; 1 zucchini squash, 1 onion, 1 clove of garlic, 2 teaspoons of vegetable oil, 1/2 cup of chicken broth, 1 can of tomatoes in their own juice, 1/2 cup of dry white wine, 1 teaspoon of basil.
Preparation:
Rinse and clean fish, oysters, mussels and shrimp.
Grind the onion and garlic. Cut the potatoes into quarters, zucchini into cubes. Boil the potatoes until half cooked, add the zucchini and cook for another 5 minutes. Drain the water.
Heat vegetable oil, fry onions. Add garlic, chicken broth, oysters, mussels and bring to a boil. Cover and cook until the oyster shells open. Add tomatoes, juice, wine, sugar and salt. Boil.
Add potatoes, zucchini, shrimp and fish. Simmer, uncovered, until the fish is cooked through.
Place on plates and garnish with basil.
Chapter 6. Scallop.
Very valuable product is the scallop, especially the muscle (meat) of the scallop, which contains from 10 to 19% protein, minerals, vitamins B, BI, B2, B12. Minerals include potassium, calcium, magnesium, iron, phosphorus, zinc, and iodine.
These mollusks go on sale without shells. The most delicious thing about a scallop is its muscle, which resembles a buffoon’s cap.
It is customary not to boil scallops, but to fry them in oil, flavoring them with ketchup and horseradish. Once the scallops are browned on both sides, they are salted and sprinkled with white pepper. The dish is considered ready when the meat at the cut site is no longer gray.
If the scallop is frozen, then before cooking it is defrosted in water at room temperature or simply in air and washed. Then immerse in boiling salted water and cook for 5-10 minutes. With this cooking, all vitamins and high taste qualities scallop meat.
It will also take a little time to prepare fried scallop meat, jellied meat, scallop meat in mustard and dill sauces - delicate and savory dishes.
Minced scallop can be stuffed into cabbage rolls, dumplings, pies sour dough, pancakes.
Canned food is also made from scallops. For lovers savory snacks You will like “Scallop in mustard sauce”. Anyone who loves the aroma of dill will love the “Sea Scallop in Dill Sauce.”
Many gourmets rightly believe that scallop fillet tastes like crab meat.
If you give an inexperienced person a taste of scallop meat salad, he will probably say that it couldn’t be done without crabs. Separate the boiled scallop meat into individual fibers or finely chop it, rinse and grate through a coarse grater. fresh apples, carrots and onions; mix everything well with green peas and season with sour cream or mayonnaise, you can add lemon juice for spiciness and a little zest.
Scallop cutlets taste very good. Scallop meat is passed through a meat grinder, onions, pepper and salt are added to taste; put everything together again through a meat grinder and mix thoroughly, and then cook the cutlets as usual.
6.1. Scallop dishes.
Rice soup with tomatoes and scallop
Ingredients:
300g scallop, 4 tbsp. spoons of rice, 2 carrots, 1 parsley root, 2 onions, 4 tomatoes, 2 tbsp. spoons of melted butter or margarine, parsley, 3 black peppercorns, 1 bay leaf; salt to taste.
Preparation:
Boil the scallop in boiling salted water. Put washed rice into the resulting broth, after 15-20 minutes add roots and onions, diced and fried in oil, season with salt, pepper, bay leaf and cook at low boil until tender.
Scald the tomatoes with boiling water, remove the skin, cut into slices and put them in the soup 5-6 minutes before the end of cooking. Instead of tomatoes, you can add tomato paste to the roots during frying or fry it separately.
When serving, place pieces of boiled scallop meat and finely chopped parsley into a bowl of soup.
Royal scallops.
Ingredients: scallop - 400g, butter - 100g, rice - 200g for sauce: sweet pepper - 100g, onion - 100g, ketchup - 100g.
Preparation:
Prepare 2 frying pans. In one, fry 400 g of scallops in 50 g of butter until golden brown. In another frying pan, lightly fry bell peppers and chopped onions in the same amount of butter, add ketchup and heat for 2 minutes.
Combine scallops with vegetable sauce. Place the rice in a donut shape on a flat plate. Place the cooked scallops in the middle. Garnish with a sprig of greenery.
Braised scallop
Ingredients:
Scallop - 150g, butter - 50g, flour - 10g, celery - 5g, milk - 10g, garlic - 5 pcs., ground black pepper - to taste, salt.
Preparation:
Add finely chopped onion, wheat flour, salt, ground black pepper, and grated celery root to melted butter (25g). Mix thoroughly and cook over low heat until smooth and bubbles appear.
Then add boiled milk and butter (25g), bring to a boil, lower the scallop and boil for 15 minutes.
Serve with chopped garlic and toasted bread.
Scallops in black bean sauce
Scallops in black bean sauce - a gourmet dish.
Ingredients:
For 4 servings: scallops 750 g, soy sauce 2 tsp, pepper, red bell pepper 1 pc, green bell pepper 1 pc, red onion 1 pc, vegetable oil, salt, grated ginger, dry sherry , black beans 3 tbsp, garlic 3 cloves.
Base sauce: oyster sauce 2 tbsp, soy sauce 2 tbsp, water 4 tbsp, sugar 2 tsp, starch 3 tbsp.
Preparation:
Cut the scallops crosswise on one side, wash and refrigerate. When they are dry, marinate them in soy sauce with a little black pepper.
Chop the onion and pepper. Heat vegetable oil in a frying pan. Place the peppers and onions in a frying pan, add salt, lightly fry, and remove.
Heat vegetable oil in a frying pan, fry scallops with ginger in it for 2 minutes, then sprinkle with wine and add.
Place beans with crushed garlic in a frying pan, add vegetables and scallops.
Pour over the base sauce and bring to a boil.
Chapter 7. Lobsters and lobsters
Since time immemorial, such inhabitants of the underwater world as lobsters and lobsters have been known as gastronomic delicacies.
Lobsters and lobsters belong to the suborder of invertebrates, the order of decapod crustaceans. The length of lobsters is up to 60cm. In total, there are about 100 species of lobsters, they are distributed mainly in warm seas.
Lobsters are similar in appearance to crayfish; there are 36 species: European lobster - up to 65 cm long and weighing up to 11 kg, American - up to 63 cm long and weighing up to 15 kg, Norwegian - up to 32 cm long and weighing up to 7 kg.
Lobster meat is very tender.
Lobsters and lobsters are delicious seafood, not inferior in protein and microelements to other invertebrates. Lobster meat is valued for its high content of easily digestible proteins, vitamins, macro- and microelements.
Lobsters and spiny lobsters are sold live, boiled and frozen, cut (necks only) and uncut. In rare cases, these crustaceans are sold raw frozen. Boiled lobster and lobster meat is a highly nutritious delicacy.
Before boiling lobsters and lobsters, they are thawed in water.
Cut lobsters (necks) are boiled for at least 8-10 minutes, uncut ones - 10-15 minutes, then cooled and peeled.
Place them in boiling salted water and cook over low heat for 15-20 minutes. After cooking, cool and cut. To do this, they are cut in half lengthwise. The stomach and intestines are removed. The claws and legs are separated and the shell is split. Using a needle or toothpick, remove the meat, including from the tail part. Lobsters and lobsters are good both fried and boiled. And their shells can be added to broths to give them a pleasant aroma.
Lobster is a distant relative of cancer, so it is customary to cook it. Lobster can be baked in the oven. This is done like this: we cut the abdomen and open it slightly. Season with white pepper, salt, grease with butter or mayonnaise and put in the oven. The meat begins to turn pink and protrude from the cut. When it turns white, the lobster is ready.
Lobsters are tasty even without any seasonings; they are especially good with beer. Various dishes are also prepared from them.
Serve lobster and lobster with boiled rice and fresh vegetable salad.
7.1. Lobster and lobster dishes.
Lobsters with rice
Ingredients:
Lobsters - 2 pcs., parsley (root) - 5-6 pcs. medium size, onion - 2 onions, vegetable oil - 1/2 cup, broth - 2.5 cups,
rice - 3/4 cup, ground black pepper, salt - to taste
Preparation:
Boil parsley roots in salted water, after half an hour, throw lobsters into the water, from which the tail fin along with the intestine has been previously removed. Cook for about 1 hour, let cool and remove the meat from the claws and neck.
Fry finely chopped onion in sunflower oil and pour strained broth over it. When the broth boils, add rice to it. Cook the rice over low heat and transfer to a plate. Place lobsters on top, sprinkle with black pepper and serve.
Breaded lobsters
Ingredients:
Lobsters - 5 pcs.
For breading: water - 1/2 cup, flour - 3 tbsp, egg - 1 pc., soda - 1/2 tsp, butter - 4 tbsp, ground almonds - 2 tbsp. ., salt - to taste
Preparation:
Prepare the breading by diluting the flour in water, adding a beaten egg, 1/2 teaspoon baking soda and a pinch of salt.
Boil lobsters in salted water. Boiled lobsters have orange-red color; their tail, as it is commonly called, the “neck,” is tucked under the abdomen, when extended, it easily retracts, and when released, it curls up again, taking its original position. Clean the lobsters and take only the necks.
Wrap the necks with thin slices of bacon, pierce them with skewers, dip in the prepared breading and fry in very hot oil. Remove the skewers and dredge the hot toasted rolls in the ground almonds.
Lobster in wine sauce.
Ingredients:
Lobsters - 2 pcs., wine - 1 glass, water - 2 glasses, onions - 1 pc., carrots - 2 - 3 pcs., butter - 50 g, ground black pepper, salt.
Preparation:
Rinse the lobster well, put it in a saucepan and pour wine and water in equal proportions, add salt, and cook for 20 minutes along with the onion and finely chopped carrots. Remove the lobsters to a plate.
Rub the sauce remaining in the pan through a sieve and season with a piece of butter, add black pepper and lemon juice to taste. Pour the sauce over the lobsters and serve.
Lobster in tomato-cognac sauce
Ingredients:
1 bay leaf, 1 lobster weighing about 1 kg (Breton if possible), 2 tbsp. ghee, 1 large onion, chopped, 1 carrot, chopped, 3 shallots, chopped, 2 cloves of garlic, 1 small sprig of tarragon, 40g fresh butter, 3 tbsp. cognac (cognacs), 200 ml dry white wine, 2 peeled tomatoes, half a teaspoon of tomato paste, 1 tbsp. l. chopped parsley, half a teaspoon of sugar, salt, pepper, a pinch of cayenne pepper, juice of half a lemon.
Preparation:
Heat water with bay leaf in a large saucepan. Place the lobster there head down. Cook for about 1 minute, then remove from heat and let stand for 3 minutes. Remove the lobster from the broth. Cut off the claws and open them. Separate the lobster tail from the head and cut into 4 parts. Cut the head lengthwise and remove the bag with mushy contents. Leave the creamy part and caviar for the sauce.
Fry the lobster pieces, stirring, for 3-4 minutes. in melted butter. Stew onions, carrots, shallots, chopped garlic and a sprig of tarragon in 20 g of butter. Add lobster pieces. Pour 2 tbsp. l cognac and flambé if desired. Add wine, cover with a lid and simmer over low heat for 6-7 minutes. Squeeze the tomatoes, chop finely and add to the lobster along with parsley and sugar. Another 10 minutes. simmer covered.
Make a paste from the remaining oil, creamy mixture from the head and caviar. Keep lobster pieces warm. Pass the sauce through a fine sieve. Whisk the lobster butter and remaining cognac into the sauce. Salt and pepper black and cayenne pepper, add a little lemon juice and pour the sauce over the lobster.
Chapter 8. Sea cucumbers.
In Eastern countries, a representative of echinoderms - sea cucumber - is called sea ginseng.
Trepang (sea cucumber) are several species of sea cucumbers that live in shallow waters. They are eaten mainly in China and Japan. In Russia, 1 species (up to 40 cm long) is caught in the southern Far Eastern seas.
The muscular membrane of the sea cucumber, freed from the entrails, is used for food.
Sea cucumber goes on sale in dried and boiled-frozen form.
You can prepare many nutritious dishes from sea cucumber. For this, fresh or frozen sea cucumber is thoroughly washed and boiled.
Dried sea cucumber is pre-soaked in fresh water for a day, draining the water every 3-4 hours, then boiled, drained, soaked again for 4-5 hours and boiled again, then washed in running water and cut into pieces for further use.
Canned food is prepared from sea cucumbers, among which the most popular is “Trepang with seaweed, carrots and beets in tomato sauce.”
8.1. Dishes from sea cucumbers.
Sea cucumbers with mayonnaise and gherkins
Ingredients:
Trepangs (dried) - 50-60g, gherkins - 8-10 pcs., mayonnaise - to taste, "Yuzhny" sauce - to taste, green onions.
Preparation:
Rinse dried sea cucumbers thoroughly in cold water until the water becomes clear. Place in a bowl, add cold water, put on fire and bring to a boil. Remove from heat and place in a cool place.
The next day, drain the broth, rinse the sea cucumbers, add cold water, bring to a boil, drain the broth and rinse the sea cucumbers. Gut the sea cucumbers by making a cut along the abdomen with scissors and removing the entrails. Rinse with cold water, bring to a boil again and keep in the broth again, placing in the refrigerator until the next day. In total, the process of washing, boiling and aging sea cucumbers is carried out in the specified sequence for 5 days.
Cut the sea cucumbers into small cubes. Chop the gherkins (small pickled cucumbers up to 50 mm), add mayonnaise, Yuzhny sauce, sea cucumbers and mix everything. Sprinkle with chopped green onions.
Sea cucumbers stewed with onions
Ingredients:
Trepangs (dried) - 200g, onions - 2-3 pcs. pork rendered lard- 100g, soy sauce - 1 tbsp. l.. salt, ginger - to taste, green onions - to taste.
Preparation:
Rinse dried sea cucumbers thoroughly in cold water until the water becomes clear. Place in a bowl, add cold water, put on fire and bring to a boil. Remove from heat and place in a cool place. The next day, drain the broth, rinse the sea cucumbers, add cold water, bring to a boil, drain the broth and rinse the sea cucumbers. Gut the sea cucumbers by making a cut along the abdomen with scissors and removing the entrails. Rinse with cold water, bring to a boil again and keep in the broth again, placing in the refrigerator until the next day. In total, the process of washing, boiling and aging sea cucumbers is carried out in the specified sequence for 5 days.
Cut the sea cucumbers into slices, pour boiling water over them, place in a colander and let the water drain. Chop the onion and deep-fry until light brown. At the end of frying, add slices of sea cucumbers, heat and pour in a few tablespoons of broth seasoned with soy sauce and ginger. Place on a plate and sprinkle with finely chopped green onions.
The finished dish tastes like a mushroom dish.
Chapter 9. Octopuses and cuttlefish.
Currently, hundreds of species of octopuses are known; their body consists of a sac-like body and a large head, on the front of which there are eight tentacles with suckers in two rows.
In Russia, octopuses of two sizes are more often found on sale: the so-called “muscardini” weighing 40-100g. and larger specimens of 2-4 kg. Muscardini is intended for use in salads and appetizers. Larger octopuses are used to prepare hot dishes.
Octopus is a rich source of protein for humans with high biological activity; in addition, octopus meat contains vitamins that are essential for human health: thiamine, riboflavin and others, as well as microelements. The meat of large octopuses can contain, despite its “wateriness” (it looks like elastic jelly before cooking), up to nine to ten percent fat. Octopus muscles contain a lot of extractive substances that give the dish a unique flavor.
For culinary dishes, octopus can be used both raw and boiled, and for some dishes, the skin can be used. Octopus skin - useful product, and it can also be used for preparing culinary products - meatballs, meatballs, fillings for pies and kulebyak. But culinary experts consider the most delicious part of the octopus to be its tentacles.
The quality of fresh octopus can be checked by pressing on it with your finger: it should be firm and retain elasticity. If the octopus lost a lot of moisture during transportation and storage, then after cooking it will be deprived of tenderness and juiciness.
Octopus for culinary products is cooked in boiling salted water (1:3 or 1:2) at a rapid boil. The mantle is cooked for 2-3 minutes, and the meat of the limbs, depending on their diameter - pieces of 3-4 cm are cooked for 6-7 minutes, 2-2.5 cm for 3-4 minutes, 1.5-2 cm for 2-3 minutes. Finished product it turns out to be a dense and quite delicate consistency; slightly sweet, like crab meat. For frying, the meat is cut into pieces 0.5 cm thick.
9.1. Dishes of octopus and cuttlefish.
Octopus in white wine
Ingredients:
Octopus - 1 kg, olive oil - 4-5 tbsp, onion - 2 onions, wine - 85 ml, peanuts - 20-25 g, salt, spices - to taste.
Preparation:
Clean the octopuses, remove the head, beak, suckers and skin, first immersing the carcasses in boiling water for a few seconds. Remove the entrails and rinse. Then heat the olive oil in a saucepan, place the octopuses and lightly fry, stirring, over medium heat for 7-10 minutes with the lid open.
To the almost finished octopus, add onion, chopped into thin rings, chopped peanuts, salt and spices, stir and pour in the wine. Cover the saucepan with a lid and leave on low heat for about 15 minutes.
Octopus stuffed
Ingredients:
Octopus - 700g, shrimp - 100g, butter - 60g, oregano leaves, basil, salt, pepper - to taste, garlic - 1/3 clove, fennel tuber - 50g, red wine - 1/4 cup, tomatoes - 2 pcs., shallots - 1 stem (white part).
Preparation:
Wash the octopus, remove the dark skin, and remove the chewing organs. Then we poach the octopus in its own inky liquid with a drop of lemon. Prepare minced meat for the tentacles: boiled shrimp, cut vegetables into small cubes, add herbs and spices.
Carefully place the octopus on a Teflon baking sheet, stuff each tentacle and place in the oven for 15-18 minutes, after pouring a little water into the baking sheet and greasing the tentacles with oil.
Cuttlefish Ligurian Style
Ingredients:
1.5 kg cuttlefish, 1/2 cup dry white wine, 1/2 cup vegetable oil, 2 tbsp. spoons of tomato puree, 1 teaspoon of chopped parsley, 1 beetroot, salt, ground black pepper.
Preparation:
Clean the cuttlefish, wash and dry. Cut the bag into rings and the tentacles into pieces. Add salt and fry in a frying pan, then add boiled chopped beets and pour in dry white wine.
Simmer for 10-15 minutes, add tomato puree, water, a pinch of black pepper and finely chopped parsley. In total, simmer over moderate heat for about 30 minutes.
Add a few drops of lemon juice to the finished dish.
Chapter 10. Crabs.
Russians are probably more interested in Kamchatka crab as a source of dietary nutrition, as a delicacy.
Crabs have exceptional gastronomic and delicacy properties. These crustaceans are a valuable source of proteins and minerals. For example, there is almost a hundred times more iodine in shrimp meat than in beef. However, recipes developed over centuries make it possible to make many other dishes from crabs, which become a true decoration of the festive table.
To prepare the crab, boil water salted at the rate of 50 g of salt per liter. Place the crabs in boiling water. Cooking time is 15 minutes for the first 500 grams of crabs, and 10 minutes for the next 500 grams of crabs.
The crabs are ready to eat when the small claws come off easily. Remove the crabs from the water, place them back down (to prevent any juice from leaking out) and let cool.
They should be placed in boiling salted water. When the crabs sink to the bottom and change their color to orange-red, turn the heat to low and cook them for 15-20 minutes. Then cool.
When the crabs have cooled, they need to be cut. To do this, the crab is placed on its back, its legs and claws are separated, it is split open to extract the meat, and the cartilage is removed. Then you should separate the abdominal part, remove the spongy gills and carefully separate the white meat. To do this, it will be most convenient to use a needle or toothpick.
To get the brown meat out, you have to press hard on the mouth part until it cracks. The cartilaginous partition located inside the shell needs to be removed, after which you will be able to remove the meat.
Crab meat is good for making salads, soups, and sauces. You can also decorate various dishes with pieces of crab. fish dishes. Crab meat goes very well with mayonnaise, lemon juice, eggs and parsley.
10.1 Crab dishes.
CRAB BRODETTO
(Albanian cuisine)
Ingredients:
100 g fresh crabs, 6 potatoes, 150 ml olive oil, salt, ground black pepper, 0.5 cups wine vinegar, parsley.
Preparation:
Boil fresh crabs, peel and cut small pieces. Cut the potatoes into circles, put them in a saucepan, add salt and pepper.
Place a layer of crabs on top, sprinkle with vegetable oil, sprinkle with parsley, pour over wine vinegar and simmer for about 30 minutes.
CRAB SALAD
Ingredients:
240 g crabs, 2 potatoes, 1 carrot, 3-5 tbsp. spoons of green peas, 1 tomato, 1 fresh cucumber, 100 g cauliflower, 150 g mayonnaise, salt.
Preparation:
Boil carrots, potatoes, cauliflower. Cut into small cubes. Add chopped cucumber, tomato, green peas.
Stir with crabs (reserve crab necks for decoration) and season with mayonnaise.
Chapter 11. Rapan.
Rapan is found in the Black Sea. Rapan is a predator; it eats mussels and oysters. Stores and catering establishments receive peeled and frozen products.
Rapana meat is very tasty and healthy, and has high biological value. This is a highly enzymatically active product that has a very beneficial effect on the body as a whole. Like most seafood delicacies, rapana contains a large number of mineral elements in quantities and forms that are easily absorbed by the body, in particular iodine, phosphorus, potassium, and iron.
Before cooking, the meat is thoroughly washed. If the rapana meat is raw, then it is boiled in unsalted boiling water for about 5 minutes, which removes excess moisture from the meat.
If you have the entire snail in front of you, that is, only its front part, there is also a small liver. The leg of rapana is consumed as food - white meat. The meat is separated from the stomach, then cut in half and the remaining intestine removed.
The main thing is not to overcook or overcook it. The meat is cut, the finer the better. The taste is reminiscent of squid. You can make a salad from boiled meat (cook for a few minutes), like squid.
11.1. Rapana dishes.
Rapan in sauce with mushrooms, pickles and potatoes.
Ingredients:
For 4 servings: rapana “Salmon” 1 jar 160 g, carrots 100 g, onions 60 g, pickles 90 g, champignons 150 g, garlic 15 g, sour cream 15 g, cream 45 g. , flour 20 g, Tabasco sauce 8 g, potatoes 120 g, lemon juice 12 ml, salt, pepper to taste, vegetable oil 25 ml.
Preparation:
Cut the Salmon rapana into thin slices, first drain the brine. Cut the onion into strips, cut the carrots into slices, cut the cucumbers and fresh champignons into slices, finely chop the garlic.
Place carrots, onions, champignons in a well-heated frying pan, greased with oil and sauté with continuous stirring, add finely chopped garlic 5 minutes before readiness. Boil the potatoes, cut into slices and fry in oil. Mix all ingredients. Add salt and pepper to taste. Season the prepared mixture with sauce.
Preparation of the sauce: fry the flour in a frying pan until golden brown, add sour cream, bring to a boil, add cream, bring Tabasco sauce to a boil again, add lemon juice, salt and pepper, mix everything well.
Chapter 12. Shelf life of seafood and dishes made from them.
Frozen seafood
Shelf life of frozen seafood: shrimp, mussels, squid, cuttlefish, crabs, scallops, lobsters, lobsters, octopus, krill meat, Ocean paste, etc. GOST 20414-93, GOST 30314-95. Relative humidity 90-95%
Transportation of shellfish should be carried out in special containers or containers with running or replaceable sea water at a water temperature of no higher than 25 C. It is allowed to transport shellfish without water in special containers in a bulk layer of no more than 2/3 of the height of the container (the height of the layer of shellfish is no more than 1 m) with air temperature from 0 to 12 C. When the air temperature rises above the established one, the mollusks are cooled with ice, an ice-salt mixture or sea water cooled to 2 C and other methods.
For frozen products and semi-finished products, the shelf life is calculated from the moment they arrive at the catering establishment in frozen form.
To defrost them, in the workshop primary processing Defrosters are needed. These are racks on which trays are installed with a slight slope to allow water to drain. Steam heating is sometimes supplied to the trays so that seafood thaws faster. Defrosters are also made in the form of carts - on wheels.
After seaming, preserves should not be kept in the production room for more than two hours and, as the batch is formed, they should be sent to the refrigerator for maturation at a temperature of 0 to minus 8 C.
Cutting boards and blocks for cutting fish must be made of hard wood, with a smooth surface, without cracks.
For each type of seafood there should be separate cutting boards and knives with clear markings, stored in the appropriate departments in specially designated areas.
The sale of raw seafood and semi-finished products from them should be carried out in special departments separately from the sale of ready-to-eat products. Cutting of seafood by auxiliary workers and customers is prohibited.
Products declared unfit for food must be stored in a separate room for use for technical purposes or destruction. The combined storage of different types of seafood in one chamber, which mutually affect its quality and the condition of the container, is strictly prohibited.
|
Name |
Shelf life (hours) |
Temperature |
|
Seafood in breadcrumbs |
from +2 to +6° |
|
|
Cutlets, meatballs, minced meat (without freezing) |
from +2 to +6° |
|
|
Frozen cutlets, cabbage rolls and minced meat |
from -4 to -6° |
|
|
Fried seafood |
from +2 to +6° |
|
|
Baked seafood |
from +2 to +6° |
|
|
Boiled seafood |
from +2 to +6° |
|
|
Stuffed seafood |
from +2 to +6° |
|
|
Crab sticks |
from +2 to +6° |
|
|
Squid with vegetables in sour cream sauce, squid chops, squid cutlets |
from +2 to +6° |
|
|
Squid in marinade |
from +2 to +6° |
|
|
Seafood aspic |
from -2 to +2° |
Conclusion.
As a result of the work done, I came to the following conclusions.
Exquisite seafood dishes have been valued by gourmets at all times.
Most shellfish and crustaceans are canned or frozen, and some are sold alive.
Seafood is widely used not only in the everyday diet as part of salads, soups and main courses, but also in therapeutic dietary nutrition. Invertebrate meat has a high content of essential amino acids, more than thirty-eight microelements are present: copper, cobalt, zinc, manganese, nickel, titanium, chromium, arsenic, iodine and others, as well as vitamins, including group B. In terms of nutritional value, these products are high in protein significantly higher than the meat of land animals and river fish.
Seafood is healthy, or, as they say today, environmentally friendly food. Firstly, these creatures are free and freedom-loving. No one raises them in cages or feeds them with compound feed. They live in the wild and absorb their usual habitat - the deep, clean sea.
Secondly, seafood, like fish, is never second freshness. If meat can be frozen and thawed several times, then this trick will not work with seafood - when frozen again, they lose their plasticity and turn into porridge when cooked. In the best Moscow restaurants, seafood arrives alive, in water at a comfortable temperature of 2-3 degrees (according to the rules, only shrimp are allowed to be frozen).
Thirdly, seafood is a storehouse of protein. And to our brain, blood vessels and thyroid gland they generally best friends, since almost all of us have suffered from iodine deficiency since childhood.
Fourthly, compared to meat, they are better digestible, have more valuable dietary and nutritional properties. The Japanese, until they entered the world community, which brought them steaks and hamburgers, ate mainly seafood.
Finally, a seafood feast does not involve copious libations. White wine is served with seafood (light beer is also served with crustaceans), but red wine goes well with pink tuna and salmon. It's difficult to make a mistake when choosing wine - the color of the drink should match the color of the dish. Oysters are usually served with champagne or white wine. But light beers are also suitable.
And most seafood is quite friendly with clean water and frozen citrus juice. Citrus fruits and seafood go perfectly together!
Bibliography.
1. Erika Kasparek-Turkkan. "Seafood delicacies." Family cooking. Publishing house "Niola 21st century". 2002
2. A. Tyurina, K. Fokina. "Recipes best chefs Moscow. Fish and seafood". Publishing house "CHERNOVIK". 2004
3. A. Efimov, V. Kovalev, T. Sharova. "Fish and Seafood": Chef's Library. Publishing house "Restaurant Gazette". 2004
4. T. Karpenko. "1000 classic recipes. Cooking for everyone." Publishing house AST. 2004
5. G. I. Poskrebysheva. “Fish and seafood dishes”, 2005
6. G. I. Poskrebysheva. “Cooking with seafood”, 2002
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