Fruits De Mer With Celery And Tomato Recipes

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MOUSSELINE DE FRUIT DE MER



Mousseline de Fruit de Mer image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 48

1 1/2 teaspoons olive oil
7 (16 to 20 count) shrimp, 6 whole, 1 finely diced
2 (1 1/4 pound) lobsters, cooked, removed from shell, elbow meat finely diced
7 sea scallops, 6 whole, 1 finely diced
1/2-ounce finely diced carrots
1/2-ounce finely diced celery
1/2-ounce finely diced leek
1-ounce vermouth
2 ounces heavy cream
1/2 to 1-ounce Buerre Manie, recipe follows
Salt, pepper, cayenne pepper, and lemon juice, for seasoning
1/4-ounce finely chopped tarragon
2 1/2 ounces Dover sole fillet, chopped
2 1/2 ounces salmon fillet, chopped
1 egg
1 1/2 to 2 ounces heavy cream
Salt, pepper, and cayenne pepper, for seasoning
Champagne Sauerkraut, recipe follows
1 plum tomato, peeled, seeded, and diced in 1/4 inch squares
1/2 cup vegetable pearls from carrots, cooked until tender
1/2 cup vegetable pearls from celery root, cooked until tender
1/2 cup vegetable pearls from green and yellow squash, cooked until tender
3 ounces caviar of your choice
6 quail eggs, poached
Champagne Sauce, recipe follows
12 chervil stems
Finely chopped chives
1-ounce butter, room temperature
1-ounce flour
1/2-ounce onions, finely diced
Butter
8 ounces sauerkraut, washed well and drained
4 ounces Champagne
4 ounces water
Bouquet garni
1/2 bay leaf
4 to 6 juniper berries
Salt, sugar and pepper, for seasoning
1-ounce shallots, diced
6 to 8 black peppercorns
2 teaspoons unsalted butter
1/2-ounce vermouth
4 ounces Champagne
2 parsley stems
4 ounces fish stock or light chicken stock
2 ounces heavy cream
1 1/2 ounces butter
Salt, pepper, cayenne pepper and lemon juice, for seasoning

Steps:

  • For the filling Warm a saute pan with a small amount of olive oil. Take the diced shrimp, finely diced elbow lobster meat, and diced sea scallop, and sear lightly. Remove the remaining lobster meat from the shell and cut into 1 1/2-inch pieces. Reserve this lobster meat and the whole shrimp and scallops in the refrigerator. Add the diced vegetables and saute for 1 minute. Deglaze with the vermouth. Bring the ingredients to boil and simmer for 1 minute. Strain, reserving the seafood and vegetables and the liquid separately. Return the liquid to the saute pan. Add the heavy cream and a small amount of beurre-manie, and bring to a boil. Add back the seafood and vegetable mixture. Season with salt, pepper, cayenne pepper, lemon juice, and the chopped tarragon. Set aside.
  • For the Fish Mousse: Put the chopped fish in a food processor and run it at high speed until the fish has a very tight consistency. Now add the egg while the machine is running and then the heavy cream. Run until the fish mousse has a shiny and bright consistency. Add salt, pepper and cayenne pepper for seasoning, set in cool place.
  • Butter 6 small stainless steel cups, 1 1/2-inch diameter and approximately 2 inches deep. Take a small amount of fish mousse in pastry bag with a small opening, and coat the bottom and the inner sides of the buttered cup with a thin layer of the fish mousse repeat 5 more times with the remaining cups. Now take the seafood filling and fill up almost to the very top of the cup. Take a small amount of fish mousse and cover the opening with it. Set aside.
  • Assembly: Preheat oven to 450 degrees F. Fill a roasting pan that will fit all 6 molds in it, halfway with hot water. Place the molds in the water and place in the oven. Bake for approximately 8 to 10 minutes.
  • While timbale is baking, warm a frying pan, add a small amount of extra-virgin olive oil and quickly saute the reserved shrimp, scallops, and lobster. Place warm sauerkraut in center of warmed plates, set the seafood around it, garnish with the diced tomatoes and cooked vegetable pearls. Place the fish mousse timbales upside down in the center of the sauerkraut, remove the stainless steel cup. Garnish with caviar and quail eggs. Mix the champagne sauce and spoon it around the seafood. Finish with chervil and chopped chives. Serve immediately.
  • In a small bowl, mix together the butter and flour until they are well combined and a paste is formed.
  • Sweat the diced onions in small amount of butter without giving color. Set the sauerkraut atop and add the Champagne, water, bouquet garni, bay leaf, juniper berries and seasoning. Cook on low heat for approximately 15 minutes. Set aside in warm place.
  • Sweat the shallots with the peppercorns in a small amount of butter in a saute pan, without giving any color to the shallots. Deglaze with the vermouth and the champagne. Add the parsley stems and reduce down to 1/3. Add the chicken or fish stock, and reduce down again to 1/3. Now add the heavy cream and mix in the butter. Simmer the sauce for 1 minute and season with salt, pepper, cayenne pepper and lemon juice. Set aside in warm place.

FRUTTI DI MARE



Frutti di Mare image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 2 BIG servings

Number Of Ingredients 15

1/2 pound angel hair pasta
Salt, for pasta water
2 tablespoons extra-virgin olive oil -- 2 turns of the pan
2 shallots, chopped
4 cloves garlic, crushed or finely chopped
1/2 teaspoon crushed red pepper flakes -- eyeball it
1/2 cup dry white wine, eyeball it
1 (15-ounce) can crushed tomatoes
Salt and black pepper
1 pound small fresh clams, ask for them scrubbed
1 pound mussels, scrubbed
10 to 12 large shrimp, deveined -- ask for easy peels at the fish counter, tails removed
1/4 cup chopped flat-leaf parsley, a couple of handfuls
20 fresh basil leaves, cut into thin strips or torn
Crusty bread, warmed

Steps:

  • Place a large pot of water on to boil for pasta. When it boils, add salt and pasta and cook angel hair to al dente.
  • Heat oil in a large skillet over medium heat, saute shallots and garlic with crushed pepper 2 or 3 minutes, stirring constantly with a wooden spoon. Add wine and reduce 1 minute. Raise the heat a bit. Add crushed tomatoes and bring sauce to a bubble. Season sauce with salt and pepper. Add clams and mussels and cover the pan. Steam until shells open, about 5 minutes. Remove any unopened shells. Add shrimp to sauce and cook until just firm, 3 minutes.
  • Add parsley and basil to the sauce and shake the pan to incorporate it. Adjust seasonings, to taste.
  • Combine drained pasta with a few ladles of sauce and pile pasta into shallow platters or bowls. Top with arranged mixed seafood and sauce. Serve with warm, crusty bread for dipping.

FRUITS DE MARE



Fruits De Mare image

Provided by Food Network

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 23

2 cups extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon Dijon mustard, plus 1 tablespoon
1/4 cup lemon juice
1 tablespoon chopped tarragon leaves
1/2 cup celery
1/4 cup fennel
1/2 cup red onion
8 medium shrimp
8 ounces good lump crab
4 ounces scungillli
Sea salt and freshly cracked black pepper
6 ounces calamari
8 ounces buttermilk
2 cloves garlic
*2 egg yolks
3 white anchovies
1 teaspoon Calabrian chili powder
1 teaspoon lemon zest
1 cup all-purpose flour
1 cup rice flour
Oil, for frying
Baby arugula, for garnish

Steps:

  • In a large pot over high heat, boil 2 quarts salted water. Fill second pot with ice water; set aside. While waiting for water to boil, to a medium bowl, add and mix to combine 1 cup olive oil, vinegar, 1 teaspoon Dijon, lemon juice, and tarragon. Set aside. Finely dice celery, fennel and red onion. Set aside. Toss shrimp in boiling water. Turn off heat and let shrimp steep for 3 minutes, then strain and immediately plunge into ice water to cool. Cut into 1/4-inch pieces. Place crab, scungilli, and shrimp in a large bowl and lightly toss with celery, fennel, and red onion. Cover with vinaigrette and toss. Season with salt and pepper. Refrigerate.
  • Slice calamari into 1/4-inch pieces and steep in buttermilk. To make aioli, place garlic, 1 tablespoon Dijon, egg yolks, anchovies and chili in food processor and pulse while slowly streaming in 1 cup olive oil. When the mixture becomes thick and smooth, add lemon zest and 1 teaspoon black pepper. Salt, to taste, and refrigerate until ready to serve.
  • Combine the 2 flours in a medium bowl. Add salt and pepper, to taste. In a large Dutch oven or heavy bottomed pot, heat oil to 375 degrees F. Lightly dredge the calamari through the flour. Shake off any excess flour and place immediately in fryer. Cook until crispy and golden brown. Remove from oil and let drain on a paper towel lined plate.
  • To Serve: Round a serving spoonful of salad in the center of each plate. Scatter a few pieces of calamari over each scoop and top with a dollop of aioli. Garnish with baby arugula.

FRUTTI DI MARE



Frutti Di Mare image

Literally "fruit of the sea". This is a seafood extravaganza ladled over pasta with an immensely flavorful sauce. And it's very fast and easy.

Provided by Brian Genest

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 1h10m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
4 cloves garlic, minced
1 ½ tablespoons crushed red pepper
1 ½ cups Chardonnay white wine
1 cup clam juice
6 cups marinara sauce
8 leaves fresh basil, coarsely chopped
1 pinch salt
1 (16 ounce) package linguine pasta
1 pound uncooked medium shrimp, peeled and deveined
⅓ pound scallops
3 whole lobster tails, shelled, cleaned, and chopped
24 medium mussels mussels, cleaned and debearded
24 medium (blank)s littleneck clams, scrubbed
1 tablespoon chopped fresh parsley, or to taste
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Pour olive oil into a large pan over medium heat. Add garlic and crushed red pepper; cook until fragrant, 30 to 40 seconds. Pour in white wine and increase heat to medium-high. Let wine reduce by half, about 8 minutes. Add clam juice and reduce heat to medium-low. Pour in marinara, basil, and salt. Let simmer to let flavors marry, about 20 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
  • Add shrimp, scallops, lobster, mussels, and clams to the sauce and cook until clams and mussels open, scallops are opaque, shrimp is pink, and lobster is red on the outside and opaque on the inside, 8 to 10 minutes.
  • Toss linguine in sauce until it's thick enough to coat the noodles (it will still be a relatively thin sauce), about 3 minutes.
  • Plate noodles and load up with seafood and sauce. Garnish with parsley, and serve immediately with Parmesan cheese.

Nutrition Facts : Calories 683.8 calories, Carbohydrate 75.7 g, Cholesterol 187.2 mg, Fat 14.7 g, Fiber 7.1 g, Protein 52.2 g, SaturatedFat 3.9 g, Sodium 1440.1 mg, Sugar 19 g

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