Seafood antipasti / appetizers
Langoustine Tartare with Mandarin and Bottarga
Swordish, Fennel and Orange Salad
Irish Mussels with Irish Blue Cheese and Irish Parsnips
Smoked Salmon and Sous-Vide Egg Yolk Crostini
Hot-smoked Scallops (Coquilles St. Jacques)
Hot-Smoked Scallops with Roasted Bell Peppers
Spicy Shrimp Crackers with Tuna Tartare
Lobster Carpaccio with Gorgonzola Sauce
Swordfish Carpaccio (Carpaccio di pesce spada)
Improved Octopus Carpaccio using Transglutaminase
Venetian marinated Mackerel ‘in saor’ sous-vide
Octopus sous-vide (Insalata di Polpo)
Seafood main courses / Secondi piatti di pesce
Scallops with Radishes and Sorrel Sauce
Eel in Tomato Sauce (Anguilla in Umido)
Swordfish Sicilian Style (Pesce Spada alla Siciliana)
Ancho Chile Salmon with Chinese Cabbage
Seafood sous-vide
Sous-vide Salmon-Pesto Roulade with Haricots Verts
Rose Fish Sous-Vide with Lemon-Roasted Cauliflower
Carpaccio of Sous-vide Octopus (Carpaccio di Polpo)
Octopus sous-vide (Insalata di Polpo)
Venetian marinated Mackerel ‘in saor’ sous-vide
- Cod (30 mins at 54C/129F, flaky; or 30 mins at 45C/113F, tender)
- Halibut (20-30 mins at 45C/113F)
- Lobster claws (15 mins at 60C/140F, shelled, with butter)
- Lobster tail (15 mins at 46C/115F, shelled, with butter)
- Mackerel (15 mins at 50C/121F)
- Monk fish (45 mins at 48C/118F)
- Octopus (3 hours at 85C/185F or 4 hours at 77C/170F)
- Oysters (20 mins at 48C/118F, shucked)
- Salmon (30 mins at 43C/109F)
- Sea bass fillet or Sea bream fillet (10-15 mins at 48C/118F, post-sear on skin)
- Turbot (20 mins at 49C/120F)
Seems like a great variety of seafood recipes. Frozen Seafood Suppliers are one of the leading seafood suppliers in China.
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