Shrimps, combs, octopuses, the mussel can prepare by dozens of ways. Recipes of seafood dishes can be simple and rather difficult. But often preliminary pickling is their cornerstone. Marinade gives a special note to gentle seafood and does dishes with them even more tasty.
It is required to you
- Seafood cocktail in spicy marinade:
- 1 packing (500 g) of seafood cocktail;
- 1 lemon;
- parsley bunch;
- 1 bay leaf;
- 2 tomatoes of the average size;
- nutmeg pinch;
- fresh ground black pepper;
- salt;
- olive oil for frying.
- Mussels in white wine:
- 500 g of mussels;
- glass of white dry wine;
- salt;
- pepper;
- 10 feathers of green onions.
- Shrimps in a soy-bean sauce:
- 12 royal shrimps;
- 4 tablespoons of a soy-bean sauce;
- 4 tablespoons of dry white wine;
- 2 garlic gloves;
- salt;
- fresh ground black pepper;
- 2 limes.
Instruction
1. Before preparation defreeze seafood, having lowered for several minutes in boiled water. So they will better become impregnated with juice and will develop more distinct taste. The principle of pickling of shrimps, mussels or squids one – in deep ware mix up a liquid foundation for marinade (wine, oil, a fruit juice, a soy-bean sauce) and spice. Seafood is located in mix and is matured of 15 minutes till several o'clock, depending on the recipe. After such preparation they can be fried, extinguished or baked on a grill – the pickled products don't need more difficult culinary processing.
2. Seafood cocktail in spicy marinade. Squeeze out juice of a lemon, rub a dried peel on a small grater. Cut parsley, pound bay leaf in powder. Put 2 tomatoes in the blender, crush them. Defreeze packing of seafood cocktail from shrimps, mussels, squids, combs and octopuses, lay out in a deep bowl. Sprinkle seafood olive oil, strew with a lemon dried peel, add tomato puree, greens, bay leaf, salt, pepper and a pinch of nutmeg. Close a bowl a cover and put in the fridge for 4 hours. Take out seafood cocktail from marinade and fry on the warmed olive oil. Before giving lay out on lettuce leaves and sprinkle fresh lemon juice.
3. Mussels in white wine. Wash out 500 g of the cleaned mussels and lay out in a bowl. Salt, pepper and fill in with a glass of dry white wine. Put a bowl on cold for 15 minutes. Lay out mollusks in a deep frying pan together with marinade and you extinguish before evaporation of wine. Strew ready mussels with melkonarublenny green onions.
4. Shrimps in a soy-bean sauce. Defreeze 12 royal shrimps, clean, without deleting tails. Place in a deep bowl and fill in with marinade from 4 tablespoons of a soy-bean sauce, 4 tablespoons of dry white wine, 2 cut garlic gloves, salt and ground black pepper. Pickle within an hour. The prepared shrimps put on a lattice and fry on both sides. Give with a green salad and a half of a lime.