Sea bream is pretty similar to sea bass, so if you like the one you shouldn’t miss the other. Let’s bake it in olive oil and lemon juice, but not before stuffing it with green chili and ginger. We’ll serve it along with some creamy risotto cooked in wine. White wine, that is!
If you want all the aromas of the foods you’re preparing to really stick together, then make a habit of using parchment paper in order to wrap the cooking ingredients together. This is what we did with our 4 en papillotes here. We’ve not only enhanced the taste of the salmon with various vegetable goodies, but we’ve also kept all the blended aromas in there.
North Italian cuisine was our muse when it comes to this recipe. You’ll want to generously add canned tomatoes for the rich sauce that makes this food so scrumptious. Complete the sauce with white wine, olive oil, and breadcrumb. Serve this with a lot of bread because you don’t want to leave the sauce on the plate.
If you’re into langoustines, then this recipe has your name on it. Let’s cook them in a tart white wine to flavor their juicy tender meat. Then provide them with a buttery and slightly crispy coating before frying them in a grill pan. And let’s flavor them even more by serving them garnished with freshly chopped parsley. You need 25 minutes tops for all that, isn’t it great?
Surprise your guests with these flavor-preserving parchment paper pouches. They all have shrimp in them, but each one flavors it in a different way. Asparagus, tomatoes and other vegetable goodies, paired with citrus slices and olive oil. So, do you have 25 minutes?
These tacos will have a big load to bear. Let’s top them with sardines in olive oil, sweet corn, and a delicious jalapeno-hot paste made with red beans, onion, and garlic. But first, let’s make our own wheat flour tortillas.
Anyone in the mood for some baked salmon? This time enhance the salmon by baking it and serving it on a bed of various citrus slices. Also, let’s quickly put together an olive oil-based dressing flavored with pomegranate syrup and Cajun seasoning.
Let’s pair mussels with acidic tomatoes and flavor the whole thing with chicken broth. Spiking them with chili flakes sounds good, too. And finally, let’s add a special extra-flavor with a dry white wine, which by the way, is perfect for serving along with our soup.
If you also feel like it’s time for a warming chowder, then follow our lead here. Use cooked salmon, clam meat, and potatoes as the main ingredients. As the broth cooks, enhance it with vermouth and make it creamier with heavy cream. You’ll make four people quite happy.
There is nothing fishy about chowder. You can cook it in many ways and always have a delicious experience. We settled for salmon, sweet corn, and potatoes. We thickened it a little with flour and, generously enhanced it with heavy cream. Ahoy, then!
Ah, seafood! You either love it or hate it. We, for our part, love it, so we decided to make seafood patties. We generously flavored and enhanced the seafood mince not only with soy sauce, panko, and herbs, but we added some vegetable goodies, too. You can serve them as burger patties or dip them in a white sauce.
These crispy mackerel tails can be seen as a fishy version of the ever-present chicken drumsticks. They’re even tastier. Before panko-coating and frying them, rub them with a nutmeg-based mixture. And let’s make things even tastier by serving them with grilled polenta and a dill-flavored vinaigrette.
