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Indelible Seafood for Festivities

Enjoy the Romance of The Sea Right from Your Kitchen

BY

April Blomgren

Copyright 2020 April Blomgren

License Notes

No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.

All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book

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Author Page: https://www.amazon.com/author/april-blomgren

Table of Contents

Introduction

I love seafood, and if you purchased this book, then I know you have a great love for it too.

Making the best seafood dishes comes across as something intimidating; hence, we leave this treat to the experts to make. And once you hit the restaurants, youre sure to spend an arm and a leg for a tasty treat.

Well, no more to that! This cookbook aims at pleasing you to the best with easy-to-make and fantastic seafood dishes while saving your wallet from big spending.

Getting seafood in itself from the fishermans market may be pricey; hence, it gives us a reason to enjoy the luxury during celebrations after all, arent occasions meant for splurging? Secondly, it is wise that we prepare our dishes by ourselves than spend double or more costs at restaurants.

In my quest to open your world to amazing seafood recipes, I share thirty of my best-enjoyed seafood dishes in this cookbook. The recipes use available types at your local market for convenience while using affordable and straightforward ingredients to create delights.

I assure you of many lip and finger-licking moments with these foods.

Now, grab your basket bags, and lets head shopping for some freshly caught seafood. Next, put on your apron and lets whip up some seafood treats like never before. You bet its going to be fantastic!

I look forward to so much enjoyment for you these festive periods as I welcome you to my Indelible Seafood for Festivities Cookbook.

1. Oysters with Two Mignonettes

We know oysters pose as a luxurious bunch. But, with the right sauces, you will certify your royalty to your guests. These two sauces, wasabi mignonette and fennel mignonette, add a great touch of flavor to raw oysters that even a sushi hater will fall this dish.

Serving: 8

Prep Time: 10 mins

Cook Time: 0 min

Ingredients:

• 24 oysters, shucked
• Platter of crushed ice for serving

Wasabi mignonette:

• 1 tbsp mirin
• 1 tbsp tamari sauce
• 2 tbsp brown rice vinegar
• 2 tsp wasabi paste, or to taste
• 2 tsp finely grated ginger
• 1 tbsp thinly sliced spring onion
• Wasabi tobiko for serving

Fennel Mignonette:

• small bulb fennel, fronds thinly sliced
• golden shallot, thinly sliced
• 1 orange, zested and juiced
• lime, zested and juiced
• lemon, zested and juiced
• tsp crushed fennel seeds

Instructions:

1. Arrange oysters on ice with opened side up.

2. Combine all ingredients for wasabi mignonette in a bowl. Do same for fennel mignonette in separate bowl.

3. Spoon sauces on oysters and enjoy. You can top some wasabi tobiko on oysters with wasabi mignonette for added taste and flavor.

2. Smoked Trout with Three Green Salad

At home, we swap trout for salmon sometimes because of its gamey taste and for a difference. Home-smoked trout is simple yet very tasty. This recipe calls for a sweet bean, pea, and mint salad to balance the smokiness of the trout. Salmon will work well with this recipe too.

Serving: 8

Prep Time: 20 mins

Cook Time: 28 mins

Ingredients:

Salad:

• 9 oz sugar snap peas, trimmed
• 14 oz green and yellow beans, trimmed
• 10 zucchini flowers, stamens removed, trimmed and torn into bite-size pieces
• 1 cup watercress sprigs
• cup fresh mint leaves

Tangy buttermilk dressing:

• cup olive oil
• cup buttermilk
• 1 tbsp white wine vinegar
• 1 tbsp fresh lemon juice
• garlic clove, finely minced
• Salt and black pepper to taste

Smoked trout:

• 3 cups applewood chips for smoking
• 1 clementine, rind peeled
• 1 cup rice, any type
• Cooking spray
• 2 lb. ocean trout, skin on and pin-boned
• tsp paprika
• 1 tbsp brown sugar
• Salt to taste
• Lemon wedges for serving

Instructions:

Salad:

1. Bring the water, 3 cups, to a boil and blanch snap peas and beans for 2 to 3 minutes or until tender. Drain, run vegetables under water to refresh, drain well, and place in salad bowl. Add remaining ingredients, toss well, and refrigerate until ready to serve.

Tangy buttermilk dressing:

2. Whisk all dressing ingredients in a jar until well combine, then season to taste. Refrigerate until ready to serve.

Smoked trout:

3. Double-line a roasting pan with foil and mix, and spread wood chips, clementine rind, and rice on top. Place roasting pan in smoking unit beneath smoker grates. Place grates on smoker and grease with cooking spray.

4. Rub trout with paprika, brown sugar, and salt. Place fish on rack and tightly cover with foil. Reduce heat to low and smoke for 15 minutes. Remove fish afterward, let stand for 10 minutes, or until cooked within.

5. Unwrap trout and place on serving platter. Spread salad on top, drizzle with dressing and serve with lemon wedges.

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