Рецепти - Flagman Seafood

Top recipes

from Flagman chef Ruslan Retman

Seafood plato

Ingredients:
• Wild shrimp tails - 100 gr.
• New Zealand mussels - 100 gr.
• Boiled tentacles of an octopus - 100 gr.
• Cuttlefish - 100 gr.
• The comb is cooled - 45 gr.
• Baby octopus - 65 gr.
• Rapan meat - 170 g.
• Squid - 150 gr.
• Lemon - 30 g.
• Salt / pepper - 2 gr.
• Paprika - 1 g.
• Rosemary - 3 g.
• Olive oil - 40 gr.
• White wine - 20 gr.
• Chili pepper - 2 gr.
• Butter - 20 gr.
• Spicy-sweet sauce - 50 gr.

Preparation:
Peeled seafood is marinated and fried in a pan. Serve with lemon and spicy-sweet sauce.

Output 650/30/50

Mussels in cream cheese sauce

Ingredients:
• Mussels in shells Black Sea - 500 gr.
• Olive oil - 30 gr.
• Garlic - 5 g.
• Rosemary - 2 g.
• White wine - 30 gr.
• Cream - 80 g.
• Gorgonzola cheese - 25 g.
• Parsley - 2 gr.
• Salt / pepper - 1 gr.
• Baguette - 100 gr.
• Lemon - 30 g.

Preparation:
Wash mussels, clean from the threads of bisus. Heat the oil with garlic and rosemary, add the mussels and simmer for 5 minutes. The shells should open. Add cream, cottage cheese and shredded parsley. Serve mussels with dried bread, garnish with a slice of lemon.

Yield 370 gr.

Pumpkin and shrimp cream soup

Ingredients::
• Pumpkin - 120 gr.
• Potatoes - 35 gr.
• Onions - 25 gr.
• Water - 200 gr.
• Salt / pepper - 1 gr.
• Olive oil - 15 gr.
• Butter - 20 gr.
• Cream - 20 g.
• Squid - 20 gr.
• Shrimp cocktail - 15 gr.
• Mussel meat - 15 gr.
• Pumpkin seeds - 2 gr.

Preparation:
Fry the pumpkin and potatoes, add water and cook on low heat. Add butter and cream, grind the resulting mass with a blender to a creamy mixture. Add fried seafood to soup. Garnish with pumpkin seeds.

Yield 300 gr.

Sole

Ingredients:
• Sole - 370 gr.
• Olive oil - 30 gr.
• Salt / pepper - 1 gr.
• Rosemary - 4 g.
• Olives - 10 g.
• Black olives - 10 g.
• Garlic - 17 g.
• Corn flour - 50 gr.
• Lemon - 30 g.
• Cherry tomato - 40 gr.
• Butter - 30 gr.
• Olive oil - 15 gr.

Preparation:
Peel a squash, grate it and fry it in cornmeal. Spread fried cherry tomatoes, olives, olives on the finished fish, pour melted butter and olive oil. Garnish with lemon and rosemary.

Yield 400 gr.

Salmon tartare

Ingredients:
• Salmon fillet - 90 gr.
• Olive oil - 5 gr.
• Soy sauce - 3 gr.
• Pepper / salt - 1 gr.
• Lemon juice - 2 gr.
• Avocado - 40 g.
• Philadelphia cheese - 30 gr.
• Cream - 10 g.
• Microgreen - 1 gr.
• Salmon caviar - 3 gr.
• Capers - 3 g.
• Lemon sorbet - 40 gr.

Preparation:
Diced avocado season with lemon juice and place on a round bottom, cover with a layer of Philadelphia cheese mixed with cream. Then lay out a layer of diced salmon fillet mixed with capers. Garnish tartar with microgreen, salmon caviar. Serve with lemon sorbet.

Yield 170/40 gr.

Tomato trio salad with dorblu sauce and shrimps

Ingredients:
• Mikado tomato - 80 gr.
• Yellow tomato - 80 gr.
• Kumato tomato - 80 gr.
• Mayonnaise - 40 gr.
• Onions 5 gr.
• Dorblu cheese - 20 gr.
• Cream - 20 g.
• Parsley - 2 gr.
• Fresh salad - 25 gr.
• Basil - 1 gr.
• Peeled shrimp - 30 g.

Preparation:
Cut tomatoes into large cubes. Prepare the sauce: onion, basil, parsley, finely chop and mix with half the cheese, cream and mayonnaise. Put tomatoes on salad leaves, pour sauce. Place the rest of the cheese and shrimp on top. Garnish with basil.

Yield 380 gr.

Tuna carpaccio with Tuna-Tonnato sauce

Ingredients:
• Sashimi tuna - 90 gr.
• Mash salad - 5 g.
• Arugula - 10 gr.
• Cherry tomatoes - 30 gr.
• Olive oil - 5 gr.
• Tuna-tonnato sauce - 30 g.
• Chili pepper - 1 gr.
• Cilantro - 1 gr.
• Capers - 3 g.
• Sesame - 1 gr.

For cooking 100 gr. Tuna-tonnato sauce grind all ingredients in a blender until smooth:
• canned tuna - 30 gr.
• cream - 30 gr.
• anchovies - 7 g.
• capers - 4 g.
• lemon juice - 2 gr.
• homemade mayonnaise - 30 gr.

Preparation:
Fry a piece of tuna on four sides, cut into thin slices. Grease a plate with half of the Tuna-Tonnato sauce, place the sliced tuna and the rest of the sauce on it. Lay out a mixture of arugula, mash salad, cherry, seasoned with olive oil, sprinkle with sesame seeds. Garnish the dish with cilantro, capers, chili peppers.

Yield 85/85 gr.

Poke bowls with lobster meat, tuna, shiitake mushrooms and tofu

Common components:
• Rice (cooked for sushi) - 120 gr.
• Avocado - 30 g.
• Hiyashi seaweed - 40 gr.
• Nut sauce - 10 gr.
• Edamami peas - 40 gr.
• Spicy-sweet sauce - 10 gr.
• Mango - 30 g.
• Fresh cucumber - 20 gr.
• Daikon - 20 gr.
• Chili pepper - 1 gr.
• Sesame - 2 gr.
• Ponza sauce - 10 gr.

Main ingredient:
• Boiled lobster meat - 60 g.
• Chilled tuna - 60 gr.
• Shiitake mushroom - 20 gr. and tofu - 40 gr.

Preparation:
At the bottom of the bowl for the bowl spread the prepared rice for sushi, put on it the diced main ingredient (seasoned with Ponza sauce), mango and avocado (with the addition of chili peppers), cucumber without seeds, Edamami peas (seasoned with spicy sweet sauce), seaweed (seasoned with nut sauce). Sprinkle with sesame seeds and decorate with finely chopped daikon.

Alfredo fettuccine with shrimps

Ingredients:
• Fettuccine paste - 80 gr.
• Peeled tiger prawns - 80 g.
• Olive oil - 20 gr.
• Garlic - 5 g.
• Butter - 30 gr.
• Salt / pepper - 1 gr.
• Cream - 75 g.
• Parmesan - 30 g.

Preparation:
Boil fettuccine paste. At the same time fry the shrimps with garlic, add butter, cream, salt, pepper, the main part of Parmesan. Mix the finished pasta with the prepared sauce and sprinkle with Parmesan cheese. Garnish with basil.

Yield 330 gr.

Wild Shrimp Burger

Ingredients:
• Bun for a burger - 1 piece.
• Wild shrimp - 75 g.
• Salad - 15 g.
• Philadelphia cheese - 40 gr.
• Tomato - 60 gr.
• Onion Mars -10 gr.
• Fresh cucumber - 35 gr.
• Sauce tar-tar -30 gr.
• Olive oil - 5 gr.
• Garlic -3 gr.
• Rosemary - 3 g.

Preparation:
Fry both parts of the bun. Grease the bottom with Philadelphia cheese. Put lettuce, onion rings, cucumber and tomato slices, shrimp fried with rosemary and garlic, cut lengthwise. Cover the burger with the top of the bun, greased with tar-tar sauce.

Yield 350 gr.

Tom Yam - a spicy seafood soup

Ingredients:
• Water - 250 ml.
• Tom yam paste - 9 g.
• Tom kha paste - 2 g.
• Ginger root - 2 gr.
• Galangal - 2 gr.
• Lime leaf - 1 g.
• Garlic - 5 g.
• Fish sauce - 11 gr.
• Lemongrass - 5 g.
• Chili pepper - 5 gr.
• Coconut milk - 30 g.
• Pilate tomatoes - 20 gr.
• Wild shrimp - 20 g.
• Mussels - 20 gr.
• Shiitake mushrooms - 15 gr.
• Tomato concasse - 15 gr.
• Squid - 40 gr.

Preparation:
All ingredients (except coconut milk, pilaf, concasse and fish sauce) pour with boiling water, bring to a boil and cook on low heat for 10 minutes. Add coconut milk, pelati, concasse and fish sauce. Fry the seafood and mix it with the soup base.