When preparing seafood, try to combine them with the simplest possible ingredients, as the inhabitants of the sea, having a delicate taste, are the main highlight of the whole dish and should not be drowned out by the components of the refueling or other components. Below, we will discuss a few examples of such simple but elegant combinations in seafood salad recipes "Sea Cocktail."
Salad with sea cocktail - recipe
This simple Italian formula makes it possible to emphasize the taste characteristics of each of the marine inhabitants included in its composition. As a basis for salad, you can buy already prepared frozen sea cocktail from assorted mussels, shrimps, scallops, octopus and others.
Ingredients:
- dry white wine - 475 ml;
- pepper peas - 1 tbsp. a spoon;
- garlic - 3 teeth;
- laurel leaves - 2 pieces;
- lemon - 1 piece;
- sea cocktail - 2.3 kg;
- carrots - 65 g;
- sweet onions - 40 g;
- stalks of celery - 50 g;
- olive oil - 55 ml;
- a handful of parsley leaves;
- orange juice - 470 ml;
- orange - 1 pc.
Preparation
Prepare a fragrant broth for cooking sea creatures, consisting of dry white wine mixed with 2 liters of water, pepper, garlic, laurel and lemon juice. Bring the broth to a boil and boil a sea cocktail in it, following the instructions for cooking on the package. Ready seafood cool, drizzle with orange juice and butter, mix and place on a dish. On top, add a thin salad of onions, carrots and celery with orange slices (without membranes). Before serving, sprinkle the dish with parsley leaves.
A simple salad recipe from a sea cocktail in oil
Ingredients:
- head of cabbage from Beijing;
- sweet pepper - 1 piece;
- crab sticks - 45 g;
- sea cocktail in oil - 140 g;
- mayonnaise - 130 ml;
- lemon juice - 35 ml;
- clove of garlic;
- lemon juice - 10 ml.
Preparation
Finely chop the Pekinese cabbage. Divide the sweet pepper into thin strips. Crab sticks unfold and pick on thin strips. Drain the excess oil from the sea cocktail and add it to the rest of the ingredients in the salad bowl. A tablespoon of the drained oil is combined with mayonnaise, add the lemon juice and the garlic chopped paste. Season salad with sea cocktail and Peking cabbage and immediately serve it.
Salad with sea cocktail and tomatoes
Ingredients:
- sea cocktail (frozen) - 320 g;
- eggs - 2 pieces;
- a stalk of celery - 1 piece;
- a handful of green onions and dill;
- sour cream - 35 g;
- fresh tomato - 115 g;
- mayonnaise - 45 g.
Preparation
Before beginning the preparation of salad from a frozen sea cocktail, boil the assorted seafood, following the directions on the package, and refrigerate them. Eggs boil hard and chop. Finely cut the stalk of celery. Divide the tomato into small cubes. Mix all the prepared ingredients together and season with a simple sauce of sour cream and mayonnaise. Supplement the dish with herbs.
"Sea cocktail" salad with shrimps and fennel
Ingredients:
- fennel - 4 onions;
- fresh cucumber - 110 g;
- juice of 2 limes;
- olive oil - 75 ml;
- red onion - 25 g;
- squid carcasses - 380 g;
- scallops - 160 g;
- shrimp - 460 g;
- A handful of green parsley and coriander.
Preparation
Divide the fennel into thin rings. By analogy, do with the red onion. Cut the cucumber into thin slices. Grind greens and season vegetables with a mixture of lime juice with 50 ml of olive oil. In the frying pan pour the remaining oil and quickly fry the seafood on it: shrimp must change color, scallops - brown, and squid - to become white. Add the seafood to the vegetable salad and take the sample.