Delicate appetizer
Complexity: easy
Ready in: 30’
Serves: 4
Ingredients:
-
3 lobster lean meat
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8 crab lean meat fingers
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200 gr. precooked little shrimps
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300 gr. fillet salmon
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A boiled potato
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2 not too much ripe tomatoes
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Cocktail sauce
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Little oil and salt
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Minced parsley
Method:
Defrost the fish. Cook the salmon and chip it. Slice lobster and crab lean meat. Sear little shrimps for 2-3 minutes. Add to the fish the precooked and chipped potato and then mix tomatoes cut into little cube. Season with little oil, salt and a fistful of parsley. Let it cool down before the addition of the cocktail sauce.
Octopus and cuttlefish salad
Complexity: easy
Ready in: 45’
Serves: 4
Ingredients:
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1 octopus and 8 hectogram
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1 cuttlefish and 8 hectogram
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4 medium potatoes
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Parsley
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Garlic
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Lemon
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Oil
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Salt and pepper
Method:
Defrost the octopus and cuttlefish. Make boil water in a pot and add the molluscs. When water boils, cook for 30 minutes, switch off and cool for a bit. Cook the potatoes and cut them. Add the octopus and the cuttlefish cutted. Season with parsley, salt, pepper, oil, lemon and a wedge of garlic. Let it flavour for a few hoursin the fridge. Before waiting on, remove the garlic.
Shelles cooked au gratin
Complexity: easy
Ready in: 20’
Serves: 4
Ingredients:
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8 shells of sea scallops
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1/2 kg. of shrips (or mussels or sea scallops)
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80 gr. of butter
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3 spoons of parmesan cheese
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bread crumbs
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Oil and salt
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Minced parsley
Method:
Defrost and wash the fish. Melt the butter in a pan and add the fish, minced parsley, a few salt and pepper. Cook a few minutes. Add the parmesan cheese and thicken all the ingredients with bread crumbs, but leave it soft. Fill up the shells and cook au gratin in the oven for 8/10 minutes.