Luke Eisenberg - The Seafood Gourmet Cookbook: 111 Delicious Recipes With Seafood (Fish & Seafood Kitchen)

The Seafood Gourmet Cookbook: 111 Delicious Recipes With Seafood (Fish & Seafood Kitchen) Reproduction, translation, further processing or similar actions for commercial purposes as well as resale or other publications are not permitted without the written consent of the author. Copyright 2019 - Luke Eisenberg ISBN: 9783749431403 All rights reserved.

Ingredients for 5 portions 15 ready-to-cook scallops (fresh or frozen) 4 tbsp lime juice 2 cloves of garlic 3 chillies 2 tablespoons chopped fresh thyme 50 g pine nuts 1 bunch rocket 1 mango 2 scoops buffalo mozzarella 1 avocado salt and pepper from the mill 100 ml freshly squeezed orange juice 5 tbsp olive oil 1 tablespoon acacia honey preparation Wash the scallops and pat dry. Sprinkle mussel meat with 2 tbsp lime juice. Peel and chop the garlic. Wash, clean, seed and chop 2 chilli peppers.

Add thyme and garlic to the mussels. Let it draw covered. Roast the pine nuts in a pan without fat until golden brown, remove. Clean the rocket, wash it. Cut the mango from the stone and peel it. Finely dice the mozzarella and mango separately.

Halve avocado, remove stone. Remove the flesh from the skin, dice finely and sprinkle immediately with 2 tablespoons lime juice, season with salt and pepper. Reduce the orange juice by half. Wash and clean 1 chili and cut it into fine rings. Mix orange concentrate with 3 tablespoons olive oil, honey, salt and pepper and 3/4 of the chilli rings to a vinaigrette. Mix the rocket with half the dressing.

Salt the scallops. Heat 2 tablespoons of oil in a pan. Fry the mussels on each side for 1-2 minutes. Sprinkle with some thyme and other chilli rings. To serve, place dessert rings (approx. 8 cm ) on the plates.

Add one layer each of avocado, mozzarella and mango to the rings and press lightly. Drizzle some vinaigrette over the turrets, then remove the rings. Serve with 3 mussels and rocket each, sprinkle with pine nuts.

Ingredients for 4 portions 8 ready-to-cook scallops (fresh or frozen) 400 g salmon fillet (without skin; fresh or frozen) 1 medium onion 1 clove of garlic 3 tbsp oil 1 tbsp flour 3/4 l tomato juice 1 organic orange 1-2 tbsp aniseed schnapps (e.g. Pernod or Pastis) 200 g whipped cream salt and pepper from the mill 1 pinch of sugar 400 g noodles (e.g. tagliatelle) 6 stems thyme preparation Defrost mussel meat and salmon if necessary.

Peel onion and garlic and chop finely. Heat 2 tablespoons of oil in a pot. Fry the onion and garlic until translucent. Dust with flour and sweat. Add the tomato juice, bring to the boil and simmer for 7-8 minutes. Wash orange hot, rub dry and rub peel.

Squeeze out the orange. Add the schnapps, cream, orange juice and orange peel to the sauce and simmer for another 2 minutes. Season to taste with salt, pepper and a little sugar. Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Rinse mussels and fish cold and pat dry.

Cut the fish into cubes. Wash thyme, shake dry and chop. Heat 1 tablespoon of oil in a pan. Fry the salmon on each side for about 2 minutes. Season with salt and remove. Fry mussels in hot frying fat for 1-2 minutes on each side, adding thyme.

Season with a little salt and pepper, remove. Drain the pasta, drain and mix with the sauce. Add some seasoning if necessary. Serve noodles with fish and mussels.

Ingredients for 4 portions 12 fresh scallops (in shell) 2 shallots 2 tbsp butter 1 lightly heaped tbsp flour 200 ml dry white wine (for B. Riesling) 200 g whipped cream 1 small bunch chervil salt and pepper from the mill preparation Open the scallops (fresh scallops should be heavy and closed) and remove the scallops.

Use the orange-red roe (Corail) according to taste. Rinse mussel flesh and roe briefly, pat dry. Preheat oven (electric cooker: 225C/Circulating air : 200C ). Peel and finely chop the shallots. Melt the butter in a saucepan. Saut the shallots in it.

Dust with flour and sweat until light. Deglaze with wine and cream and bring to the boil. Simmer for 3-4 minutes while stirring. Wash chervil, shake dry, chop finely and stir into sauce. Season to taste with salt and pepper. Wash out deeper mussel shells, dry and spread on a baking tray (so that they don't tilt, possibly put them in some salt).

Put the mussel meat and roe back into the shells. Spread the sauce over it. Cook in a hot oven for 10-12 minutes. It goes well with baguette.

Ingredients for 4 portions 2 medium tomatoes 1/2 bunch flat parsley 3 tbsp oil (e.g. 30 g) Pecorino cheese 4 slices (approx. 80 g) Ciabatta 8 scallops (without shell; approx. 250 g) 1 tablespoon clarified butter preparation Wash, quarter and seed the tomatoes. 250 g) 1 tablespoon clarified butter preparation Wash, quarter and seed the tomatoes.

Finely dice the flesh. Wash the parsley and put 1-2 stems aside. Chop the rest, mix with tomatoes and 1 tablespoon oil. Season to taste. Grate cheese. Roast the ciabatta in 2 tablespoons of hot oil on each side until golden brown and remove.

Wash the mussels and pat dry. Fry in hot clarified butter for 1-2 minutes on each side until golden brown and also briefly saut the edges. Season with salt and pepper. Spread the tomato mixture on the slices of bread. Place 2 scallops on top. Sprinkle with cheese as desired and bake briefly under the preheated grill.

Arrange the breads and garnish with the rest of the parsley.

Ingredients for 4 portions 12 ready-to-cook scallops (fresh or frozen) 1 shallot 3 tbsp butter 1/4 l + 4 tbsp dry white wine 6 tbsp Pernod 300 g whipped cream 1 tin of saffron threads 350 g ribbon noodles salt and white pepper 1 courgette 1 tbsp olive oil preparation Defrost mussels if necessary. Peel and finely chop the shallot. Heat 1 tablespoon butter in a large pan. Saut the shallot in it. Add 1/4 l of wine, bring to the boil and reduce by half.

Add Pernod and cream, bring to the boil and reduce again by 1/3. Stir in the saffron. Meanwhile cook the pasta in approx. 3 l boiling salt water (approx. 1 tsp salt per litre) according to the package instructions. Clean and wash the zucchini, halve lengthwise and peel off narrow strips lengthwise with a peeler.

Add approx. 1 minute before end of cooking time, cook with. Wash the mussels and pat dry well. Heat the oil in a pan. Fry mussels in it from each side 11/2 minutes. Season with a little salt and pepper, remove.

Deglaze the roast with 4 tablespoons of wine and stir into the saffron sauce. Season to taste with salt and pepper. Drain the noodle mixture in between. Melt 2 tbsp. butter in the noodle pot, toss the noodle mixture into it.

Ingredients for 4 portions 2 shallots 125-150 g mixed baby leaf salad 3 tbsp Balsamico Bianco vinegar 1 tbsp mixed frozen herbs salt and pepper from the mill 1 pinch of sugar 3 tbsp fine salad oil 8 scallops 200-250 (shelled mussel meat without roe) 1-2 tablespoons sunflower oil 50 g cold butter 125 ml Crmant sparkling wine preparation Peel and finely chop the shallots. Ingredients for 4 portions 2 shallots 125-150 g mixed baby leaf salad 3 tbsp Balsamico Bianco vinegar 1 tbsp mixed frozen herbs salt and pepper from the mill 1 pinch of sugar 3 tbsp fine salad oil 8 scallops 200-250 (shelled mussel meat without roe) 1-2 tablespoons sunflower oil 50 g cold butter 125 ml Crmant sparkling wine preparation Peel and finely chop the shallots.

If necessary, wash salad again and drain well. Mix vinegar, half of the shallots, deep-frozen herbs, some salt, pepper and about 1/2 teaspoon sugar. Stir in the salad oil at the end. Wash the scallops and pat dry. Heat sunflower oil in a pan. Fry the scallops in it for 2-3 minutes while turning.

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