Oven seafood with cheese. Seafood baked in a creamy sauce

Recipe for baked seafood with cheese, bread crumbs, onions and nutmeg.

• salt and ground pepper - To taste
• pasta 450 Gram
• oils 6 Art. spoons
• 1/2 onion
• clove of garlic 1 Piece
• flour 1/3 Cup
• whole milk 3 Cups
• 1/8 Teaspoon ground nutmeg
• seafood 450 Gram

coarsely chopped cooked shrimp, lobster, crayfish, or crab meat, or a combination

mixed grated cheese 450 Gram

1/2 cup bread crumbs

1/2 Teaspoon Creole seasoning

Preheat oven to 200 degrees. In a large saucepan of boiling salted water, boil the pasta 2 minutes less than instructed. Drain water, rinse cold water... Set aside. While the pasta is boiling, melt butter on medium in a large saucepan. Place 2 tablespoons of ghee in a bowl. Add onion and garlic to a saucepan and cook until soft, 3 to 5 minutes. Add flour, cook, stirring occasionally, 1 minute. Add milk, whisk until you get homogeneous mass... Bring to a boil, reduce heat, and simmer until sauce thickens, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper and nutmeg. Remove the pan from the heat. Combine seafood, pasta and cheese and place in a baking dish. Add to the bowl of the reserved ghee breadcrumbs and Creole seasoning, stir and pour over the pasta mixture. Bake until golden brown, 15 to 20 minutes. Allow to cool for 5 minutes before serving.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

How to cook frozen Seafood Cocktail, and what is it great dish? How much and for how long should seafood be cooked and should they be defrosted beforehand? We will consider all these questions below. Join us!

As a rule, a seafood mixture is called a seafood cocktail or platter. It consists mainly of shrimp, mussels, squid and octopus. There are a lot of recipes using seafood. The seafood that is part of the mixture can be used to make great appetizers, prepare first courses and dizzyingly delicious hot dishes, served with a side dish or on your own. It doesn't matter what you prefer, because in any case, the result is in the form of an easily digestible and healthy dish guaranteed to you!

What to look for when buying a seafood mix

It is very easy to buy such a frozen semi-finished product nowadays, because it is sold in any supermarket. If you look closely at the packaging, you will see on it not only the names of the manufacturer and supplier of the product, its composition and expiration date, but also instructions for use. The photo shows seafood - a cocktail of octopus, squid and crab sticks.

In shops there are raw-frozen and boiled-frozen seafood cocktails. Please note: it is more profitable to buy already cooked seafood, since raw-frozen ones will lose about half of the mass during cooking.

Seafood is sold in transparent and translucent packages. Take the time to consider whether the seafood is separate from each other in the mixture. If octopuses, squids and mussels stick together, then the bag has already been defrosted or has been stored incorrectly. Find out how and for a variety of dishes.

Consider also appearance mix of seafood, noting their consistency and color, buying a fresh product - smell it for a sour smell. Mussels should be free of any blackening, while octopuses should be dark in color. Quality shrimps have the correct comma shape, and the squid should ideally be dense.

How to prepare a frozen sea cocktail: recipes

Every ingredient in the seafood blend is sold ready-to-eat, boiled and peeled. It is customary to use a seafood cocktail as part of a dish or as its base. From its ingredients, chefs around the world bake, boil, fry, make great appetizers, salads, excellent first courses and even soups. But it is possible to try such a delicious dish not only in a restaurant, but also to learn how to cook at home.

Before preparing the frozen product, it is imperative to defrost it, and then rinse the seafood. It is best to defrost it in the refrigerator, leaving the mixture for two to three hours. If time is running out, defrost the semi-finished product at room temperature... If you defrost seafood and the cooking is delayed for the next day, salt them, but do not re-freeze them.

Seafood will become full-fledged meat substitutes in dishes such as pilaf. And your guests will definitely appreciate the surprisingly harmonious taste of food, as well as your non-standard approach to the cooking process.

Cooking pilaf with seafood is as easy as shelling pears. Take advantage of step by step recipe world famous nutritionist, whose name is Pierre Ducan, and apply a new way of cooking that you might not have known about before.

Boil the rice until tender, and then start preparing the seafood set. Fry grated carrots, finely chopped onions and bell pepper... Don't forget garlic, salt, and black pepper. Add spices according to your taste. After the vegetables are cooked, add the thawed sea mixture to them (remember that you need to rinse it first), fry and simmer this pilaf dressing for about 10 minutes. To complete the cooking process, mix the rice with the seafood.

Adding to pilaf is allowed tomato paste or tomatoes, such ingredients can emphasize the spicy aroma of seafood. If you like a spicy taste, then add some ground red pepper. Such a dish is tasty and healthy, contains few calories and is included in the menu of some diets and the diet of the PP.

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COMPOUND

250g puff pastry, 500g seafood (sea cocktail)

SAUCE

1 tablespoon flour (25g), 350g 20% ​​cream, 1/2 ~ 2 / 3h spoon of salt, pepper, spices

Sauce
Put the pan on high heat. Add flour.

Fry with constant stirring until the flour acquires a reddish-brown hue and a pleasant aroma.

Pour the cream into the pan and stir until smooth.

Sprinkle in salt, pepper and spices such as dried dill, basil, marjoram, thyme. You can also put 1 ~ 2 bay leaves.
Reduce the fire to a minimum.
Bring the sauce to a simmer. The sauce should thicken to a jelly-like state.

Defrost the seafood in advance and drain the released liquid from them.

Put seafood in sauce and stir.

Remove bay leaves and discard.
Divide the resulting mass into four ceramic pots or molds with a volume of 250 ~ 300ml.

Roll out the dough and cut 4 circles out of it, 2 ~ 3 centimeters in diameter larger than the diameter of the molds.
Grease the edges of the molds with water. Cover them with circles of dough on top and squeeze the edges of the dough, gluing it to the molds.

The dough can be brushed on top with water or an egg.
Make holes in the center of the dough for steam to escape.
Transfer the tins to a baking sheet and place in the oven preheated to t = 200 ~ 220 ° C until the dough is browned.
Serve hot.

Rubbing machines. Rubbing is not only a grinding process, but also a separation, i.e. separation of the mass of fruit and vegetable raw materials from seeds, seeds and peels on sieves with a mesh diameter of 0.0 mm. Finishing is an additional crushing of the rubbed mass by passing it through a sieve with a hole diameter of 0.6 mm. Operating rules and labor safety. Before starting work on the wiping machine, they check the sanitary condition, correct assembly and the reliability of fastening the sieve, grating discs, replaceable rotor, the reliability of fastening of all parts of the machine.

After that, the reliability and serviceability of the installed grounding is checked. Then the car is checked at idle speed. Rules for the safe operation of vegetable cutting machines: 1. Only workers with dry and special clothing can start working on the machine. 2. Check the sanitary-technical condition, correct assembly, reliability of fastening of knives, knife blocks and gratings, as well as the strength of fastening of the hopper.

4. Rules for working with machines. When working with a class I machine, personal protective equipment should be used: dielectric gloves, galoshes, rugs, etc.), except for the cases indicated below. It is allowed to perform work with a class I machine without using personal protective equipment, in the following cases, if during the operation of the machines it is necessary to comply with all the requirements of the instructions for their operation, handle them carefully, do not expose them to shocks, overloads, exposure to dirt, oil products.

Machines not protected from moisture must not be exposed to dripping and splashing water or other liquids. The productivity of the preliminary cleaning wipers is determined by the formula: where D is the diameter of the sieve drum of the wiping machine, m; L is the length of the hammer, m; n - number of revolutions of beats per minute Machines and mechanisms for grinding. Device, principle of operation, rules of operation and safety precautions. Determination of performance and required power.

The machines are designed for grinding meat and fish into minced meat, re-grinding cutlet mass and stuffing sausages using a meat grinder. Operating rules and labor safety. Before starting work on the wiping machine, they check the sanitary condition, correct assembly and the reliability of fastening the sieve, grating discs, replaceable rotor, the reliability of fastening of all parts of the machine.

After that, the reliability and serviceability of the installed grounding is checked. Then the car is checked at idle speed. Puller MP 1 - tray, 2 - grate, 3 - blade rotor, 4 - loading hopper, 5 - waste hatch, 6 - handle with eccentric clamp, 7 - waste collection container, 8 - V-belt transmission, 9 - electric motor.

Table Operating rules and labor safety. Before starting work on the wiping machine, they check the sanitary condition, correct assembly and the reliability of fastening the sieve, grating discs, replaceable rotor, the reliability of fastening of all parts of the machine. After that, the reliability and serviceability of the installed grounding is checked. Then the car is checked at idle speed.

5. Learn the rules of safe operation and adjustment of a one-stage wiper continuous action... Equipment, tools and inventory: one-stage wiper, pots with a capacity of 2 3 liters (2 pcs.), Wooden pusher, stopwatch, vernier caliper. Products: apples - 5.0kg; tomatoes - 5.0kg; bones-5.0kg. Study of the device and the principle of operation. A single-stage wiper (rice) consists of a body, a drive, a scourge shaft and a sieve drum, mounted on a common frame.

The continuous pulper is designed to remove pits from various fruits. Rules for the operation of rubbing machines. Before putting machines and mechanisms into operation, they check their sanitary condition, grounding, the strength of fastening of working bodies and tools, bunkers and a hopper.

Then turn on the car at idle speed. After making sure that they are in good working order and without turning off the engine, they load the products. Do not push or straighten stuck food with your hands while the machine is running, as this may cause injury.

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Nowadays to cook unusual dishes became very popular. People are tired of standard salads for the holidays, and on a normal weekday they want to pamper themselves with something. Modern housewives have come up with a thousand ways to diversify dishes. The most important thing is that it is both tasty and healthy and unusual. All kinds of seafood have become an essential ingredient in many recipes.

The simplest are the additions. Since they are easier and cheaper to purchase in this form. And it is better to store squid, mussels and shrimp frozen. Therefore, many housewives who have already learned how to cook them always keep a couple of packs in the freezer, just in case. After all, if necessary, you can prepare a great seafood dish in 15-20 minutes.

Spaghetti with seafood
This dish is one of the easiest and easiest to prepare among the many seafood recipes. To prepare it, you will need:

• a pack of frozen seafood;
  
• pasta (better than hard varieties);
  
• cream;
  
• onion;
  
• spices to your taste;
  
• Parmesan;
  
• greens.
  

First, fry the onion for olive oil and when it becomes transparent, add seafood, the amount should be calculated based on how many servings you want to cook. At the same time, cook pasta, in order to speed up this process, you can fill them with water boiled in a kettle in advance. It is better to take pasta those that are cooked for a few minutes. Add cream and spices to the pan to taste. Cream can be replaced with milk. Rinse the finished pasta with a colander and add them to the pan. Mix everything and keep it on fire for a few more minutes. The dish is best served with herbs and grated Parmesan cheese. Garlic can be added if desired.

Oven seafood cocktail
This dish is suitable both for every day and for festive table... It is cooked for about 30-40 minutes maximum. To prepare it, you need to take:

• frozen seafood (squid, mussels, shrimp, etc.) - 1 kg;
  
• fillet of sea bass - 0.5 kg;
  
• tomatoes - 2 pcs.;
  
• garlic - 2 cloves;
  
• vegetable oil - ¼ st.;
  
• Mozzarella cheese - 300 g;
  
• basil, salt, lemon juice, ground pepper.
  

First, chop the onions and tomatoes to a puree consistency. Add a pre-defrosted seafood and diced bass cocktail. All this must be mixed well. Then add spices and lemon juice to the resulting mass to taste. In parallel, at the same time, preheat the oven to 200 degrees. Make a mold out of foil so that you can put your mixture in there. Cover the dish with sliced ​​mozzarella slices. Place in the oven for 10-15 minutes. White croutons can be added during serving.

Seafood paella
If you want to surprise your guests and demonstrate your culinary skills, then this dish is perfect. Some cooks compare paella to pilaf, which is why it is often called "fish pilaf".

You will need (since there are a lot of ingredients, preliminary tips for cutting and peeling are immediately indicated):

• rice - 4 tbsp.;
  
• peeled shrimp - 1 kg;
  
• chopped and peeled squid - 300 g;
  
• boiled, peeled and chopped octopuses - 300 g;
  
• peeled and cut into 4 cm pieces of cod - 300 g;
  
• shellfish peeled from the shell - 24 pcs.;
  
• boiled shrimp - 6 pcs.;
  
• green Bell pepper, cut into strips - 1pc;
  
• canned green pea- 1 tbsp.;
  
• grated onion- 2 pcs.;
  
• finely chopped tomatoes - 2 pcs.;
  
• crushed garlic - 6 cloves;
  
• olive oil - ½ tbsp.;
  
• corn oil - ½ tbsp.;
  
• saffron - 1 tsp;
  
• hot pepper - ½ pod;
  
• salt - 1 tbsp. a spoon.
  

First, sauté the onion and half the garlic until golden brown using olive oil and corn oil together. Quickly fry the squid in the same place and add the tomatoes immediately. Simmer for 10 minutes on low heat. Add shrimp, cod and octopus in turn, simmer each component for 2 minutes. Salt and add hot peppers, shellfish and simmer for ten minutes. Add bell peppers, green peas and rice to the resulting mass. Warm up for about three minutes. Pour the resulting dish with hot water. Cook until rice is done. Add the saffron and the remaining garlic a minute before cooking, salt if desired. You can decorate the dish with strips of sweet pepper and unpeeled shrimp.

There are a lot of recipes for preparing all kinds of seafood dishes. Even on the packs of frozen cocktails, you can find something interesting. The main thing is not to be afraid to experiment and try something new. And remember that the key to cooking delicious food- is the strength and soul invested in it.