FRENCH EXOTIC SEAFOOD
For 6 people: 12 shells “Saint-Jacques”, 24 large mussels, 1 celery root, 1 bunch parsley, 24 large shrimp, 3 slices pineapple, 2 pod sweet pepper, 4 tablespoons vegetable oil, 1 Kurt l-broth (see “curt Brees. “), 1 tablespoon chopped rosemary, thyme, Basil and dill, salt, black pepper;
for the tartare sauce — 1 egg, 150 g of vegetable oil, 1 coffee spoon of mustard, 1 clove of onion, 4 gherkins, 1 coffee spoon of vinegar, 2 coffee spoon of capers, 2 coffee spoons of chopped herbs (chives, chervil, tarragon), salt, black pepper.
Boil hard-boiled egg for the sauce and chill under running cold water.
Meanwhile, scrape and wash the mussels; wash the shells; wash and dry celery and parsley; celery cut into small pieces; rinse and dry shrimp.
Kurt-the broth bring to a boil, put the shrimp, boil 10 minutes on low heat, drain.
Shells to put in the same curt-broth, boil 8 min. drain.
Leave 3-4 tablespoons Kurt-broth, put in celery and parsley, bring to a boil, politipedia, boil over high heat, remove from heat, drain.
Shrimps, cockles and mussels clean; all marine products to postpone it; slices of pineapple and sweet pepper, cut into slices.
To prepare the sauce: clean the egg from the shell, remove the yolk, chop with mustard, vinegar, salt, ground black pepper, to gradually dilute with vegetable oil; gherkins chop; peel and chop onion, add to the sauce chopped capers and parsley.
On 6 skewers, alternately strung a piece of pineapple, peppers, seafood, etc. to grease with vegetable oil, sprinkle with rosemary, thyme, Basil and dill, season with salt and pepper and place in a very hot grill for 10 min.
Serve with a very cold sauce with the wines of Meursault or a Sancerre.
MUSSELS WITH SAUCE VINCENT
For 6 people: 6 dozen large mussels, 3 tomatoes, 2 PCs. shallots, 1 bunch parsley, 1 glass of dry white wine, 2 raw eggs, 1 teacup flour, 1 teacup breadcrumbs, salt, black pepper;
for the sauce Vincent: 25 g of fresh leaves of spinach, 25g watercress, 25g chervil, 5-6 leaves of tarragon;
for the mayonnaise: 1 egg, 150 g of vegetable oil, 1 coffee spoon of mustard 1 coffee spoon of vinegar, salt, black pepper.
Peel and finely chop the shallots and parsley; thoroughly scrape and wash the mussels, put in a deep pan, add shallots, parsley, ground black pepper, dry white wine, heat over high heat, remove from heat; when mussels open, remove.
To prepare the sauce Vincent: in a saucepan boil the water; sort out, wash and dry the spinach, watercress, chervil and tarragon, put in boiling water, boil 2 min. rinse with cold water, drain well.
To make mayonnaise: break an egg, separating the yolk from the white; mix yolk with mustard, gradually dilute with vegetable oil, add vinegar, salt, black pepper.
The strained herbs to chop, add mayonnaise, put in a cold place.
Mussels strung on 6 skewers 6 PCs.
Heat the frying; in a deep bowl place the flour and breadcrumbs; beat the eggs as for an omelet with salt and ground black pepper, mix to lubricate the contents of the skewers, immerse them in boiling oil for 5-6 min. drain.
Tomatoes cut in half, put on the dish together with skewers.
Serve with a very cold sauce with the nutmeg or dry white provençal wine.
SHELLS IN THE GRILL
For 4 persons: 3 dozen shells, 6 cloves of garlic, 3 tablespoons chopped parsley, 3 tablespoons breadcrumbs, 1 Bay leaf, 1 pinch of chopped thyme, 4 large tomatoes, 125 g butter, salt, black pepper.
Water in saucepan, bring to a boil, immerse the tomatoes for 30 seconds. drain, rinse with cold water, peel, cut into 2 pieces, remove the seeds, pulp, finely chopped; garlic peel and finely chop.
In a saucepan put the tomatoes, garlic, thyme, Bay leaf, salt, ground black pepper, leave for 30 minutes on a very slow fire so that the mixture is well dried, put on a plate and place in the refrigerator.
Butter mash with a wooden spoon, combine with tomato sauce, add parsley, mix thoroughly.
The shells open, remove one of the two sinks, the second shutter together with pulp to fill them with the mixture, sprinkle with breadcrumbs, spread on a baking sheet and place in the grill for 15 min.
Serve with white wines Chablis or Sancerre.
SCALLOPS IN THE GRILL
For 4 persons: 1 kg sea scallops, 100 g prosolennogo butter, coarse salt, ground black pepper.
Rinse scallops under running water, tear the leaf more flat shell, leaving the scallops connection with another sash.
A basin filled with water, put a handful of coarse salt, and rinse the scallops, lay side by side on a baking sheet, liberally pepper.
Butter, cut into small pieces, put in the scallops and place in grill for 10 min.
Remove from the grill and serve with slices of bread and butter polyolene.
Serve with nutmeg, Gro-prisoner or dry cider.
For 4 persons: 400 g filets of sole, 400 gram sharks, 1 small Stingray wing, 1 tea Cup unpeeled shrimp, 1 liter of mussels, 3 onions, 6 tablespoons of butter, a teaspoon of 1.7 cups of dry cider or dry white wine, 2 tablespoons flour, 2 tablespoons finely chopped parsley, lemon juice, salt, black pepper.
Sole remove the skin and cook fillets, cut into large chunks; the shark is cooked in the same way; the wing of a slope cut into 4 large pieces; shrimp cleaned from the shell and to postpone it; the mussels thoroughly with a brush, throw away those who have broken the sink.
In a pan finely chop the onion and lightly fry with half the amount of butter, add mussels, pour about 3-4 tablespoons of water, cover and shake over high heat until then, until the mussels open; remove those that have not opened, strain the broth into a bowl, put the mussels in a cool place.
The ramp to remove the skin, boil in the same pot and in the same broth, add the wine or cider, put the fish pieces so that they were barely covered with broth, boil for 8 minutes on low heat or until then, until the fish is cooked.
Flour to be mixed thoroughly with the remaining butter.
Fish remove from broth, put on a dish and keep warm.
The broth again to boiling, gradually adding the flour mixture with butter and whisking until thick state before the broth comes to a boil; then put the parsley, peeled prawns and mussels, a bit of lemon juice and seasoning, a few minutes to warm up, pour the contents of the fish on a platter and sprinkle with parsley.
SKATE WITH CAPERS, OLIVES AND SHALLOTS
For 4 persons: 4 Stingray wings, 1,25 tea Cup of dry white wine or a mixture of water, 4 black peppercorns, 1/2 tea Cup of butter 2 finely chopped shallots, 2 tablespoons capers, 1/2 tea Cup of olives, freed from seeds and chopped, 1 tablespoon finely chopped herbs, lemon juice, 1 Bay leaf, salt.
The skate wings to the pan with the wine, diluted with water, Bay leaf, salt and black pepper, cover and place in the oven with temperature of 180°C for 10 min.