5 Different Techniques for Cooking Seafood for Beginners (Seafood Recipes) | Kitchen Instruments

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5 Different Techniques for Cooking Seafood for Beginners (Seafood Recipes) | Kitchen Instruments

In this week’s show, we discuss Part One of Seafood… How to cook the Oceans Bounty! In this video I Break down 5 techniques for cooking various Seafood, as well as, giving you a little Chef’s secret on how to get better texture and flavor from your fish! Big Thanks to Komiku, Manny the Martyr, Kevin Macleod, Ethan Miexsell, and of course Big Lich… check out www.BigLich.bandcamp.com for their latest Album!

Seasoning for Fish:
1 Tablespoon Sugar 1 Tablespoon Salt

Red Pepper Remoulade:
1 Cup Mayo 1 Tablespoon Hot Sauce 1 Tablepoon Sugar
1 Tablespoon Lemon Juice 1 Tablespoon heavy Cream
1 Tablespoon Minced Red Pepper 1 Tablespoon Parsley
Salt/Pepper

En Papillote:
2-3 Feet Aluminum Foil 1 Tablespoon Salt 2 Lemon Slices
3-4 Parsley Sprigs 2-3 Tablespoons White Wine
1 Fish Filet (with salt/sugar Seasoning) 1 Tablespoon Dill
2 Tablespoons Olive Oil

Teriyaki Sauce:
1 Cup Orange Juice 1/2 Cup Brown Sugar 1/2 Cup Soy Sauce
1 Tablespoon Worcestershire Sauce

Crab Stuffing:
2-3 Cups Stale Bread 1/2 Cup White Wine 1 Cup Chicken Stock
1 Tablespoon Dill 1 Cup Fennel 1 Clove Garlic 1 Shallot
1 Tablespoon Butter 1-2 Cups Lump Crab Meat

Terrine:
3-4 lbs Leeks (Trimmed) 10-12 Asparagus
1 Cup Lump Crab Meat Salt (To Taste)
Cook and pack terrine with Leeks and Asparagus, and crab… season each layer… wrap, pierce packet with knife, add weight to remove water… and refrigerate for at least 3 hours.

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Comments

Matthew Stockman says:

Any Seafoods you guys would like to see me cover?

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