The Seafood Gourmet Cookbook

The Seafood Gourmet Cookbook:

111 Delicious Recipes With Seafood

(Fish & Seafood Kitchen)

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Copyright © 2019 - Luke Eisenberg

All rights reserved.

Roasted scallops with avocado and smoked salad

Tagliatelle with scallops and salmon

Scallops au gratin

Scallops on crostini

Scallops in saffron sauce with ribbon noodles

Fried scallops in crémant sauce

Seafood de luxe with scallop

Cream of paprika soup with scampi scallop skewer

Fish ragout with wild rice mixture

Asparagus salad with scallops au gratin

Seafood Pizza with Fennel and Orange

Shrimp rolls with sprouts and ginger

Fried scallops with lemon and ginger

Apple-Onion-Couscous with grilled prawns

Shrimp and vegetable pot with two kinds of tomatoes

Rice noodles (Orzo) with prawns, lemon and parmesan cheese

Spanish paella with seafood

Shrimps on a skewer with chili herb dip

Rice pan with vegetables and crab meat

Fish seafood gratin in dough coat

Grilled lemon prawns skewers

Shrimp meat and shrimps

Soup with mussels

Cuttlefish with sheep's cheese filling from the grill

Grilled scallops with vegetable-mango-salad

Shrimp Cocktail with Avocado

Grilled shrimp skewers

Oysters au gratin

Calamari soup with capers and celery

Shrimps with broccoli

Red prawn curry

Octopus salad with lotus root and celery sticks

Hot shrimps with white asparagus

Paella Seafood

Red prawn curry with sugar peas

Fried plaice fillets with shrimps, spinach and crispy croutons

Shrimp roast rice with crisp vegetables and cashew nuts

Marinated clams with pepper and parsley

Korean pancake with carrot and paksoi

Calamari pan with baby eggplants

Asia-Cannelloni with salmon-shrimp filling steamed on lemon grass and lime

Shrimp ravioli with coconut curry sauce

Herb noodle shreds with prawns and yellow tomatoes

Prawns on cucumber-orange salad with orange-lime sauce

Shrimp Pizza with Artichoke Hearts and Yellow Tomatoes

Shrimps in sweet and spicy glaze with China-Cole-Slaw

Scallops on truffled bean puree with cherry tomatoes

Warm seafood salad with potatoes, cauliflower, rocket and caper apples

Crispy shrimps in crispy crust on avocado carpaccio

Creole stew with chicken legs, okra and prawns

Frozen melon and cucumber soup with crabs

Shrimp sushi in glass with mango and cucumber

Shrimp balls with plum chili sauce

Steamed shrimp dumplings with crunchy wok vegetables

Shrimp noodle soup with crunchy sugar peas

Shrimps sweet and sour with paprika and mango

Fried prawns with hot pineapple salsa

Lobster coconut soup with tomatoes, ginger and chili

Creole lobster stew with okra, spinach and coconut

Arabic calamari pan with homemade harissa

Stuffed chicken wings with prawns on mango salad

Goa shrimp pot with roasted coconut and coriander

Baked lobster with colourful salad

Shrimp skewers on salad with lime-ginger sauce and sesame seeds

Greek octopus salad with cucumber and paprika

Oysters with parsley salsa verde served in shell

Ginger soup with shrimps, carrots and pumpkin

Lobster-Papaya-Salad with Avocado

Chicory prawn salad with asparagus, grapefruits and poppy seed vinaigrette

Lobster in wine jelly with frothy vanilla cream

Crab salad turret with apple and curry hips

Clear lobster soup with leek and tomatoes

Scallops between Wan-Tan leaves with spinach, dried tomatoes and paprika

Mediterranean shrimp pan with chilli, tomatoes, capers and rocket salad

Crayfish tails on carrot vegetables with celery and mustard seeds

Shrimp and vegetable salad with mustard dressing

Prawn salad with melon slices

Crispy onion cake with colourful grapes and sheep cheese

Crispy flambé cake with wasabi, prawns and leek

Seafood salad with tomatoes and olives

Champignon potatoes with rocket and lemon scampi

Warm asparagus salad with prawns

Golden brown roasted scallops with fennel and onion vegetables

Shrimp soup with peas and fresh dill

All kinds of crab meat and morels

Grilled squid tubes with herb filling

Shrimp vinaigrette with radish and cucumber

Steamed mussels with fennel and white wine

Seafood paella with saffron and vegetables

Shrimp risotto with courgettes

Shrimp soup with mushrooms and lemongrass

Potato and avocado salad with prawns

Warm noodle-cucumber salad with fried prawns

Seafood pan with sugar pea

Farfalle with avocado sauce and fried prawns

Asian fondue with meat, fish, shrimps, vegetables and dips

Mediterranean lobster with black noodles

Lentil shrimp stew with smoked tofu and chili

Eskariol melon salad with tomato-mint salsa and prawns

Shrimp pan with sugar peas, peas and tomatoes

Scallop soup Thai style

Risotto with pumpkin and prawns

Fried squid rings (Calamari fritti)

Lobster with tender dough leaves

Fried Gambas with spicy pumpkin sauce

Scallops with sprouts

Fish mussel stew

Seafood with egg noodles

Shrimps with mashed potatoes

Roasted scallops with avocado and smoked salad

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 Ø) 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.

Tagliatelle with scallops and salmon

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.

Scallops au gratin

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: 225 °C/Circulating air: 200 °C).

Peel and finely chop the shallots. Melt the butter in a saucepan. Sauté 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.

Scallops on crostini

Ingredients for 4 portions

2 medium tomatoes

1/2 bunch flat parsley

3 tbsp oil (e.g. olive oil)

salt and pepper from the mill

1 small piece (approx. 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. 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 sauté 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.

Scallops in saffron sauce with ribbon noodles

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. Sauté 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 1 1/2 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. Do everything.

Fried scallops in crémant sauce

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 Crémant 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. Season with salt and pepper, remove from pan and keep warm.

Cut the butter into cubes. Briefly sauté the remaining shallots in a frying pan. Add crémant, bring to the boil and simmer for approx. 1 minute. Gradually fold in the butter cubes over a low heat or when the stove is switched off. Season the sauce with salt, pepper and 1 pinch of sugar. Warm the scallops briefly in the sauce.

Mix salad and vinaigrette and arrange with the scallops on 4 plates. Spread the crémantsauce on the scallops and serve immediately.

Seafood de luxe with scallop

Ingredients for 4 portions

4 ready-to-cook scallops (fresh or frozen)

20 g baby salad mix (e.g. B. beetroot leaves, spinach, red chard)

4 slices of brioche sandwich (e.g. B. by Harry)

4 thin slices of Serrano ham

2 tbsp butter

1 tbsp oil

4 quail eggs or 4 small chicken eggs (size S)

salt and coarse pepper from the mill

preparation

Defrost mussels if necessary. Wash and drain the salad. From each brioche disk, cut out or cut out 1 thaler of approx. 6 cm Ø. Wash the mussels and pat dry well.

Cut the ham slices in half, fry in a pan without fat until crispy and remove. Heat 1 tbsp butter in the pan. Roast the briochetaler on both sides until golden yellow and remove. Wipe the pan with kitchen paper.

Heat 1 tablespoon each of oil and butter in the pan. Fry the mussels in it for 1 1/2 minutes on each side, slide to the edge of the pan. Beat the eggs, carefully add to the pan and fry over a low heat until fried. Season everything with salt.

Layer turrets of 1 Briochetaler each, 2 ham pieces, some salad leaves, 1 mussel and 1 Ei on plates. Sprinkle with pepper and garnish with the rest of the salad.

Cream of paprika soup with scampi scallop skewer

Ingredients for 4 portions

1 untreated lemon

5 tbsp oil

salt and pepper from the mill

8 pieces scallop meat (without shell and roe à approx. 30 g)

4 raw shrimps (à approx. 20 g without head and skin)

3 ripe red peppers

3 ripe yellow peppers

1 large onion

2 small cloves of garlic

800 ml vegetable broth

1/2 bunch chives

6 tbsp whipped cream

1 pinch of sugar

4 wooden skewers

preparation

Wash lemon hot, rub dry and grate peel. Halve the lemon and squeeze out 1 half. Mix 1 tablespoon lemon juice, lemon peel and 3 tablespoons oil, season with salt and pepper.

Wash mussel meat and shrimps, pat dry. Put 2 mussels and 1 shrimp alternately on each skewer. Place the skewers on a plate, brush with spiced oil all around and marinate covered for approx. 30 minutes.

Clean and wash the peppers and cut them into pieces according to colour. Peel onion and garlic and chop finely. Heat 1 tbsp. oil in 2 pots. Brown the red and yellow peppers separately. Add half onion cubes and half garlic and steam. Deglaze with half vegetable stock and simmer for 5-8 minutes at medium heat.

Remove the skewers from the marinade. Keep the marinade. Heat a coated pan. Fry the skewers in the pan for approx. 2 minutes on each side, brush with marinade in between.

Wash the chives, pat dry and cut into rolls. Add 3 tablespoons cream to each soup, purée finely with a cutting rod, bring to the boil again, season with salt, pepper and sugar.

Pour both into smaller litre sizes and at the same time let them run against each other in soup plates. Marble with a spoon handle. Arrange 1 scampi mussel skewer each in the plates. Sprinkle the soup with chives. It goes well with baguette bread.

Fish ragout with wild rice mixture

Ingredients for 4 portions

400 g salmon fillet

300 g cod fillet

10 ready-to-cook scallops (approx. 250 g)

200 g wild rice mix

1 small onion

1 organic lemon (juice)

8 black peppercorns

2 bay leaves

30 g butter

30 g flour

1 cup (200 g9 whipped cream)

salt and pepper from the mill

1 tin of ground saffron

1 pinch of sugar

50 ml dry white wine

Lemon and dill (to garnish)

preparation

Wash and dice fish and mussels thoroughly. Put the rice in boiling salted water and simmer for about 20 minutes at low heat. Peel the onion and cut into slices.

Bring 500 ml water, lemon juice, onion, salt, peppercorns and bay leaves to the boil. Add the fish and mussels and cook for about 8 minutes at low heat. Carefully remove fish and mussels from the broth and keep warm. Pour the brew through a sieve and collect.

Melt the fat in a pot, add the flour, sweat and add 250 ml fish stock and cream while stirring. Bring to the boil and season with salt, pepper, saffron and sugar. Add the wine. Carefully add the fish and mussels back to the sauce.

Arrange the wild rice mixture and fish ragout on plates and garnish with lemon wedges and dill flags as desired.

Asparagus salad with scallops au gratin

Ingredients for 4 portions

500 g white asparagus

500 g green asparagus

1 pinch + 1/2 tsp sugar

1 small onion

75 ml white balsamic vinegar

salt and pepper from the mill

2 tbsp oil

100 g mushrooms

8 ready-to-cook scallops (mussel meat only)

40 g butter

25 g grated Parmesan cheese

1 large ripe tomato

Chervil (to garnish)

preparation

Wash the asparagus, cut off the lower wooden ends. Peel the white asparagus and cut into thin slices. Pour into boiling salted water with 1 pinch of sugar, bring to the boil and cook for approx. 1 minute. Pour into a sieve and drain well.

Peel the onion and dice it very finely. Mix vinegar, onion, pepper and 1/2 teaspoon sugar. Beat the oil under it. Mix asparagus and vinaigrette.

Clean and plane the mushrooms into thin slices. Wash the mussel flesh and pat dry. Melt the butter in a pan, add the mussels and fry briefly on each side over medium heat (do not brown the butter). Season with salt and pepper. Place two mussels in each mussel shell, spread mushrooms on top, sprinkle with cheese and drizzle with frying fat. Grill in the preheated oven for 2-3 minutes.

Meanwhile, wash the tomato, quarter it, remove the seeds and dice the flesh very finely. 1 minute before the end of the barbecue season, carefully sprinkle the tomatoes on the mussels. Garnish asparagus and mussels with chervil.