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Trumpeter (mollusc): cooking recipes with a photo

Seafood is gaining more and more hearts and stomachs. We all learn different recipes, learn how to prepare exotic dishes, but we still cautiously pass by those marine animals that we do not know "in person". These include the trumpet-mollusk, which is not too often found on the shelves. But if you still get it to buy, you need to be fully armed and have in stock several recipes on which you can prepare seafood.

In order not to spoil the purchase

Most often all this exotics goes to us in a frozen state. So before you cook seafood, they need to be properly defrosted. For each of them there are limitations. In particular, the trumpeter (mollusk) should never be thawed in water. It must be thawed in the refrigerator. If you do not have enough time in the reserve, you can defrost it at room temperature, but it is still desirable to avoid it. And for cooking, knowledgeable people advise water to pour extremely cold - until the addition of ice in it. They say that the meat is much softer.

And, like any marine creature, the trumpeter can not be digested. To do this, some cooks recommend it not to boil at all, but to remove before the boiling water. However, in other sources it is indicated that cooking, although very short. What advice to follow, it is necessary to choose independently.

Trumpeter with mushrooms

This dish of shellfish is about twice as large as the mushrooms. To ensure that the fungi are not severely lost in volume, they are cooked after cleaning and washing until almost ready. After cooling, champignons are cut, if possible not with plates, but with straws. Fry in butter; As zazolotjatsja - add strips of the Bulgarian pepper from calculation one pod on 100 grammes of mushrooms. The pepper blushes - a couple of spoons of flour is poured. Two to three minutes, the contents of the frying pan are fried with stirring, then an incomplete glass of milk is poured in. When the boil - laid down sliced trumpeter. The recipe is to turn off the gas immediately, as the dish boils again. As a garnish served rice or boiled potatoes (can be in the form of mashed potatoes).

Trumpeter in batter

Before preparing a trumpeter for this recipe, you need to make a dessert. For him, the eggs are beaten with flour until homogeneity - you should get a batter, like pancakes. Each pinned piece of a clam is dipped in mass, excess flows down, and on very strong fire the trumpeter is fried in sunflower oil. Fry first only one shellfish - for testing. The meat is salty, but the natural salinity may not be enough for your taste, then you have to pour the batter.

Marinated Trumpeter

First, seafood should be boiled. The rules of this process are already described above. Onions are crumbled in large half rings, salted and poured with diluted vinegar for about five minutes. Cooled meat is cut with straws and folds, for example, into a jar, alternates with rejected onions, garlic plates, carrot sticks and peppers (chili, if you like sharp, or Bulgarian if you prefer sweet). From above there should be a trumpeter (mollusk). How to prepare marinade? Boil water (as much as occupied by the volume of the trumpeter), salt, sugar and cinnamon, put black and sweet peas , laurushka and tomato paste - all in the ratio you like. When the sauce has cooled down, add a spoonful of vinegar and pour the marinade of shellfish. After a couple of hours they can be eaten.

Salad from the sea trumpeter

Recipes for making salads with this shellfish are quite diverse. All of them basically have boiled trumpeters. Let's bring a couple, in our opinion, the most successful combinations.

  1. 1.5 kilograms of finely chopped clam, can of peas (can be replaced with corn), two steep cut eggs, four pieces of salted or pickled cucumbers (also crusted), a little rice and a small onion soaked in vinegar or scalded. Dressed with mayonnaise.
  2. It's more like a summer salad, but you can write it down right now in your culinary book. 1.5 kilograms of leaf or cabbage salad, egg, fresh long cucumber and grams of two hundred trumpeter are cut in proportional pieces and dressed with low-fat mayonnaise or salad dressing. Very juicy it turns out, if you add there a couple of tomatoes.

How to decorate - it's already the tenth thing. The greens will not be superfluous; Olive, olive and lemon slices are also good for your taste.

Shellfish with mushrooms and beef

This is one of the most interesting ways of how to cook a trumpeter (if he, of course, got you right in the sinks). Shells (pieces forty) after defrosting should be carefully cleaned - at least an old toothbrush. After they are filled with brackish water (cold) for about an hour. At this time, a dozen dried Chinese mushrooms soak in warm water. Then they have to remove the legs, and cut the hats into narrow strips. The trumpeter also boils in boiling water for 6-7 minutes under the lid, after which the meat is extracted from the shells and cut. One third of a kilogram of beef is minced in a meat grinder and mixed with clams, mushrooms, chopped onions and four cloves of garlic. There, too, a raw egg is hammered. Minced meat is sugared with soy sauce, sugar, peppers (red and black), salt and a spoon of sesame oil. The resulting filling fits into shells, in which there was a trumpeter (shellfish), and seashells are cooked in a steamer for ten minutes. In the absence of a much needed device, you can put them in a metal colander, put it on a pot of water and cover it with a lid. Because of the loose fit, the cooking time will increase to twenty minutes, but the result will be no worse. Such a trumpeter (clam) is eaten hot.

Trumpeter braised in cream

Most often, water dwellers are brewed, but this is not the only way to prepare seafood. The same trumpeter can be prepared as follows: soak for half a day in low-fat (10%) cream in the refrigerator. 400 grams of shellfish will be enough for a glass or a little more cream. The next day, a large onion is ground and roasted - preferably in olive oil. The trumpeter is cut by small pieces, added to the roast and poured with cream, in which it is soaked-half cup is enough, the rest, unfortunately, will have to be poured (or fed to the cat if you have it). The dish is savored with salt, pepper and basil and stewed until soft. Take care that the softness does not become rubbery! The most harmonious side dish to this trumpeter will be the most common mashed potatoes or pasta.

Fricassee of the trumpeter

For this dish, 1.5 kilograms of shellfish meat is boiled for a couple of minutes and reclines to drain water. Slightly more kilograms of tomatoes are scalded, tomatoes are peeled off, seeds are removed, if they are large (with cherry this procedure can not be carried out), tomatoes are cut into cubes and fried in lean oil with finely chopped or chopped four cloves of garlic to the state of gruel. It is laid small slices trumpeter, salted, pinned and languish on the stove is not longer than three minutes. Delicious! Especially with boiled rice, a salad of fresh vegetables or a variety of salinities.

Finally

Recipes of cooking, recall, can be modified and adapted to your preferences. Especially it concerns spices and spicy herbs. Salads can also be supplemented with some vegetables or cheese - it works well with seafood, especially cheese or feta. As for gas stations, do not stop with one mayonnaise. Seafood can "make friends" with many components. In addition, in one dish, prawns, squid, rapans and trumpeter (mollusk) can be successfully combined. Photos of dishes described in the article will help to cope with cooking. Do not be afraid to experiment: maybe you will someday make the world a completely unique recipe.

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