Dream fish: recipes with fish and seafood from the chef

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

Fish and seafood are definitely important ingredients in our diet. They are ideal for diet nutrition, they contain useful protein, sodium, omega-3 acids, which are necessary for the body. Besides, they are delicious, aren't they?

While the weather still allows, you can find the freshest river and sea products. And how interesting it is to cook them - our permanent master, chef Michel Lombardi will tell you.

Pasta with tomatoes and shrimps

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Ingredients:

Fresh pasta (flat spaghetti) - 300 gr

Shrimp - 300 gr

Cherry tomatoes - 250 gr

Heavy cream - 200 ml

Olive oil - 100 ml

Vodka - 50 ml

Garlic - 2 cloves

Chopped parsley - 25g

Cooking method:

Heat a skillet, add olive oil and garlic. Bring to golden brown and add shrimp. Fry them for no more than two minutes. Remove the shrimp from the pan and add the cherry tomatoes. Cook until tender. Then pour in the cream and reduce the heat.

In a saucepan, bring a large amount of salted water to a boil. Place the spaghetti in there, they will be ready in 1-3 minutes.

Discard the spaghetti in a colander and add them to the sauce in the skillet. Also add vodka and shrimp. Simmer for a few minutes and serve immediately.

Livornian Sea Bass

Michel's comment:

Livorno is located on the border of two regions - Liguria and Tuscany. This is a typical regional recipe that reflects all the colors of Mediterranean cuisine.

Ingredients:

500 gr sea bass fillet

100 gr cherry tomatoes

80 gr onions

70 ml olive oil

50 gr anchovies

50 ml white wine

40 gr capers

6 olives

10 grams of chopped parsley

5 grams of basil leaves

3 groregano

Sea salt and pepper to taste

Flour

Cooking method:

Preheat a large skillet. Season with salt and pepper the perch fillets, roll in flour. Pour in half the olive oil and fry the fish until slightly golden brown. Remove the fish from the skid and set aside.

Now fry the pre-chopped onion in the same pan. Pour in wine, reduce heat. Add tomatoes, capers and anchovies. Cook until ingredients are tender.

Now add olives and fish, cover.

Preheat the oven to 200 degrees and place the pan in it for 10 minutes.

Sprinkle with parsley on top, and before serving with basil leaves, drizzle with olive oil.

It goes well with boiled potatoes.

Salmon carpaccio with fennel and zucchini

Ingredients:

Fennel - 1 pc.

Fresh salmon - 150 gr

Zucchini - 1 pc.

Fresh radish - 80 gr

Olive oil - 50 ml

Half lemon

Black sesame seeds - 10 g

Basil leaves

Salt and pepper to taste

Cooking method:

Before using raw fish in your meals, be sure to freeze it for 24 hours to kill any unwanted bacteria.

Chop up the salmon, preferably frozen, as this will help to create equally even slices.

Chop the fennel and soak in ice water for an hour.

Cut the radish and zucchini into slices.

Now we can collect our dish! Randomly distribute the fennel first, then the salmon, zucchini and radish.

Drizzle over everything with lemon juice and olive oil. Sprinkle sesame seeds and basil leaves on top.

Shrimp in garlic and honey dressing

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Ingredients (for 4 servings):

4 Art. l. water

2 tbsp. l. tomato puree

1 tbsp. l. soy sauce

2 tsp corn flour

1 tsp honey

½ tsp chili flakes

½ tsp ginger (powder)

1 tbsp. l. vegetable oil

¼ sliced green onions

4 cloves of garlic

380 grams of boiled and peeled shrimp

Cooking method:

In a bowl, combine water, tomato puree, soy sauce, flour, honey and ginger. Leave aside.

Heat oil in a skillet over medium heat. Add green onions and pre-minced garlic. Cook for no more than 30 seconds. Add shrimp and mix everything. Pour in the sauce, mix everything. Cook until the sauce thickens - a couple of minutes.

Serve immediately.

Steamed mussels a la Marinier with linguine pasta

Ingredients:

2 kg. fresh mussels

400 gr tomatoes

400 gr linguini pasta

100 ml dry white wine

1 onion

75 gr parsley

3 cloves of garlic

30 ml olive oil

30 g fresh basil

Sea salt and pepper to taste

2 bay leaves

Cooking method:

In a large saucepan, heat oil over medium heat. Add onion and garlic, fry for 3 minutes.

Add tomatoes and remaining ingredients. Cook for another 5 minutes. Then add the mussels.

Cover and cook for 10 minutes, until the shells open.

At this time, boil the linguine pasta.

Use a slotted spoon to transfer the mussels to deep portioned bowls on top of the pasta. Top with the sauce in which the mussels were cooked.