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Creamy Seafood Spaghetti Gravy

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Seafood is firmly established in our diet. Still would! They contain a number of useful components designed to support the functioning of vital organs and systems. They are indispensable in dietary nutrition, since they include high-quality digestible protein and have a low calorie content. Unfortunately, the culture of seafood in Russia is still underdeveloped. Having subtracted the next recipe from the deep inhabitants on the open spaces of the network and trying to make it more juicy, without hesitation, many people generously flavored portion with ketchup or mayonnaise. While the latter increase the caloric content of the culinary delights and muffle its taste.

In order for the right combination of seafood to play with new notes and give a pleasant taste sensation, it is very important to approach the selection and preparation of the sauce with all responsibility. What popular recipes deserve special attention?

Bisk Sauce for Seafood and Fish

Bisque sauce is the brainchild of French cuisine. Despite the variety of components that make up the sauce, its preparation does not take much time. He embellishes both seafood and fish dishes. It also harmonizes perfectly with baked meat and poultry (especially with chicken breast and young veal), boiled potatoes and mashed potatoes from it.

To prepare the Bisk sauce, you will need: a head of onion, medium carrots, celery root, a spoon of tomato paste, a glass of low-fat cream, a pound of shrimp shell, purified water, olive oil, salt and, finally, cognac or brandy, naturally high quality. Additional components can be fresh tomatoes, sage, black pepper for hotness.

Cooking the sauce is not at all difficult. First, rinse thoroughly, peel and cut the vegetables. Put the pan or stew-pan on the fire, add a small portion of olive oil, pour out chopped vegetables and washed shrimp peelings, mix, leave for a minute. Add tomato paste and water to the container (so that it covers all the components), bring to a boil and cook for 15-20 minutes.

Strain the resulting broth in a saucepan and evaporate for 9-12 minutes. Add cream and a small amount of salt to the broth, sprinkle with brandy or brandy, mix, bring to a boil. Beat the finished sauce with a blender until a smooth mashed mass is obtained. Serve hot seafood or fish sauce. Remember, it is extremely undesirable to store the sauce, it must be freshly prepared, otherwise it loses its original taste.

Creamy Ode

In order for the seafood sauce to turn out to be truly tasty, fragrant and thick, you need to pay due attention to the choice of products. First of all, this applies to cream, as they are the basis for gravy. A product with a fat content of 30–33% is best suited, as it has a thicker consistency and adequate density. It is these creams that suggest using classic recipes. Of course, this does not mean that sauces cannot be obtained from a product with a lower percentage of fat - they simply will not have such a rich taste and density. Another important ingredient is garlic, the recipe indicates the amount of 3 cloves, but in fact it is quite possible to add more spices to make the garlic flavor more pronounced.

As spices, recipes usually offer black ground pepper and fresh parsley. Other seasonings are added at will: fresh basil and dill, dried paprika, even hot red pepper, if you want to make the sauce more savory. The creamy taste of gravy is unique in that it goes well with many spices.

  1. Butter is laid out in a stewpan and melted to a liquid state. Flour is poured into it, after which the mixture is thoroughly mixed. When the mass becomes uniform, it must be fried until it acquires a light cream color, as well as a pleasant nutty flavor. After that, warm cream is added to the flour: they must be poured in portions, in 3-4 sets. This will avoid the appearance of lumps. The creamy mass remains languishing over low heat for 7-10 minutes, all recipes recommend that you carefully monitor that the cream does not boil, as they may delaminate.
  2. Vegetable oil is poured into a separate pan and heated. At this time, you can chop onions, and also pass the garlic through the garlic. When the oil is hot, chopped onion is poured into it and roasted for 3-4 minutes. When it becomes a transparent golden color, garlic is added to the pan. The vegetable mass is seasoned with black pepper, salt and fried for another 2 minutes.
  3. At this time, the creamy mass will begin to thicken - it's time to add hot milk to it and mix thoroughly. After dipping the sauce with cream for another couple of minutes, after which it slowly pours into the onion-garlic mixture, which warms up over low heat. The dressing is thoroughly mixed, warmed up again for 2-3 minutes, and then removed from the heat. Fresh parsley must be washed in water, dried and stiff stems removed. The greens are finely chopped and sent to the pan with the sauce. Then it is mixed and remains under a closed lid for 5-10 minutes.

Seafood garlic sauce is served hot. It will be the perfect seasoning for any seafood dishes. A classic example is spaghetti with shrimps: boiled shrimps are stewed for 7 minutes in a ready-made sauce and then laid out on a plate with spaghetti. Top the dish sprinkled with grated cheese. In the same way, you can cook pasta by mixing pasta and seafood in the sauce, already serving in this form. But there are other recipes for serving sauce and its combination with various products:

  1. Creamy sauces make it possible to prepare such a delicious dish as oven-baked squids. To do this, squid carcasses are cleaned, stuffed with chopped mushrooms and boiled rice, then they are laid out on a baking sheet and generously sprinkled with sauce. After that, the dish is sent to the oven and baked at a temperature of 180 degrees for 25-30 minutes.
  2. Using a recipe for pasta sauce with seafood, you can cook stunningly delicious spaghetti with chicken. Chicken fillet is cut into small pieces, then fried in a pan, poured with ready-made sauce and stewed for a few more minutes. By analogy with the first recipe, the finished filet is served with boiled spaghetti. In addition to chicken, you can use other recipes with offal, for example, with chicken ventricles, hearts or liver.
  3. You can also use the sauce for making a seafood cocktail: for this, shrimp, mussels and squids are boiled in advance, and then fried in oil and garlic. When served with various side dishes (mashed potatoes, rice, fresh or stewed vegetables, spaghetti), fried seafood is sprinkled with plenty of sauce.

Recipe for universal seafood sauce

Universal sauce suitable for any seafood, but especially for scallops and shrimp. Often it is served with squid, fried in batter. To prepare the sauce, you will need: a head of onion, a couple of cloves of garlic, half a pod of cayenne pepper, 500 g of fresh tomatoes, a pinch of salt and sugar, a couple of tablespoons of white dry wine, black pepper, peas, olive oil and a little greens (better than parsley )

By the way, recipes for universal sauce can be modified at your discretion. For example, if you don’t tolerate excessive severity, exclude cayenne pepper from the list of ingredients. If there are no fresh tomatoes at hand, use canned ones in your own juice. If you do not want to include alcohol in a tandem, discard the wine.

The sauce is prepared as follows: onion, garlic and pepper, rinse, peel and chop, peel the tomatoes with boiling water, chop and turn into a puree mass using a blender. Add a small amount of olive oil to the stewpan, discard the chopped vegetables, stew.

In the process add black pepper, salt and sugar, simmer until the onions soften, then pour in the wine, boil the mass for five minutes and turn off the heat. Pour chopped herbs into the sauce and bring to a homogeneous consistency with a blender. Serve the seafood sauce warm or cold.

INGREDIENTS

  • Butter 100 Gram
  • 2 cloves of garlic
  • Lemon 1/4 Piece
  • Salt, Pepper - To taste

Melt the butter in the microwave, squeeze two garlic cloves into it.

We squeeze out a little lemon juice there.

Sauce for a sea cocktail: how to choose frozen assortment for the recipe?

Seafood, both in winter and summer, is sold in supermarkets in a frozen state: subzero temperatures destroy harmful microorganisms living in mussels and shrimps. However, freezing is not yet a sign of product quality. What should I look for when buying a “Sea cocktail”?

  1. The refrigerator in which the Sea Cocktail lies must be hermetically closed and have a temperature of no higher than -18 ° C.
  2. Seafood packaging should be holistic.
  3. If ice is present inside the bag, while the mussels and squids stick together, it means that the products have already thawed and can be hazardous to health.

Frozen seafood can not be thawed before cooking: you need to cook or fry the sea platter immediately as soon as you get it out of the refrigerator.

How to make sauce for the "Sea cocktail"?

A classic sauce for fried or boiled seafood is based on cream. To please yourself and loved ones with a “Sea cocktail” with creamy gravy, follow these steps.

  1. Remove the assortment from the refrigerator. Sprinkle seafood to taste with sea salt.
  2. Chop finely 1 onion and 4 cloves of garlic. Put in a slow cooker or in a pan, fry in olive oil for 3 minutes.
  3. Add to the onion and garlic 150 ml of cream and 2 tbsp. l soy sauce. Sprinkle the sauce with a pinch of black pepper and simmer for another 4 minutes.
  4. Put seafood in the sauce, cook “Sea cocktail” over medium heat for an additional 2-3 minutes. In this case, the cream should not boil.

That’s the Sea Cocktail sauce! Recipes for seafood sauce do not end there: you can use ketchup and mayonnaise, soy sauce combined with parsley, white wine and breadcrumbs, tabasco and even wasabi. However, creamy liquid condiment is a classic of the genre. It has a mild taste, does not jerk, does not cause heartburn. A dish in a creamy sauce can be safely called a universal dish for the whole family.

Seafood Salad Sauces

Seafood salad has been very popular lately. Especially often he flaunts on a table dedicated to a solemn event. In a salad, seafood is most often combined with tomatoes, lettuce, rice, avocado and even grapefruit. The latter somewhat sets off the taste of marine life, but at the same time gives them a twist.

It is worth noting that the harmony of the tandem depends not only on the incoming components and sauce, but also on the method of preparing seafood. So that they are very gentle, do not expose them to prolonged heat treatment. If you neglect this rule, most likely, seafood will be too harsh and tasteless.

Spanish sauce "Salva Verde Fria"

A seafood salad will transform the Spanish Salva Verde Fria sauce. It involves the inclusion of capers, garlic, parsley, lemon juice and olive oil. The listed components are combined in a bowl, add a little salt and pepper, beat with a blender until a homogeneous consistency is obtained and left to infuse for 15-20 minutes.

Classical French sauce "Persiyad"

Also, classic Persian sauce is suitable for seafood salad. It includes chopped parsley, garlic and olive oil. It is simple to prepare it: just connect all the components in one container and beat with a blender. It is worth noting that the French use the Persiyad sauce not only to improve the taste of seafood. Often it is served with fish, meat (most often lamb) and vegetables.

Japanese sauce with ginger and radish

In Japan, seafood, including their salads, is prepared with sauce, including ginger and radish. By the way, it is also an integral part of a dish called tempura, which involves deep-fried sea inhabitants in batter. The recipe for Japanese sauce is simple. It is necessary to combine 3 tablespoons of soy sauce and dessert wine, put the composition on fire and bring to a boil. Then, add 2 teaspoons of ginger and 1 medium radish of sweet varieties, grated on a fine grater. To give the sauce a slight acidity, Japanese chefs advise adding a small amount of freshly squeezed lemon juice to the sauce.

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