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In many countries seafood dishes make a basis of a diet of local residents. At us there are well know only a fish and shrimps, and sea animals perceive other as something exotic and not very edible. You lose a lot! Sea foods are very delicious, in them there is some fat, but is full some vitamins and mineral substances. Therefore we suggest to meet them closer and to try the amazing dishes prepared from sea foods.
Salad "a la Foros"
Components:
300 g fresh mussels
300 g fresh rapanos
100 g onion from Yalta (red)
200 g cheese of firm grades
100 g wine "Crimean Massandra red".
Preparation: Fresh mussels fry on fire; fresh rapans boil in bowls and take out after readiness. The onion and cheese cut fine cubes. Components mix and scatter with red wine. Submit on fresh air with a glass of Port wine white.
Ragout from a shark with pineapple
500 g sharks, 100 ml of pineapple juice, 1 pineapple, 3 spoons of vegetable oil, 2 spoons of curry, 100 ml of a fish broth, 120 ml fat milk, salt, black ground pepper, 1 tea spoon of starch, 100 g crabs, sugar Pineapple clear; cut on 8 parts and cut slices. Slices of pineapple put out in vegetable oil, strew curry and continue to extinguish on small fire. Then cook in a fish broth with fat milk on small fire of 5 minutes. You should put fillet of a shark for some minutes into pineapple juice. Then get from juice, to get wet with a napkin, cut small slices, to salt and pepper. Starch to stir in pineapple juice; pour out in a broth and, stirring slowly and finish with boiling. Fish and crabs put in sauce, close a cover and extinguish 5-6 minutes. Fill with salt, black ground pepper and a pinch of sugar
Erotic meal
Components:
Meat of a mollusc rapana 300 gramme
1 lemon (or pomegranate juice)
Onion 30 gramme
Spices on taste
Preparation: For this dish it is the best way to take
necks of rapana. Refrozen crude necks or cut splints crude meat (carcass)
rapana combine in salad dish. Add the onions cut by thin rings, spices
for seafood (or fishes) and juice of a lemon with pulp. Mix very well
and put in a refrigerator at 1-10 hours. As longer pickled, then the meat
becomes more gently and is more delicious. Then all lay out on a dish
and to decorate with lemon slices.
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