:max_bytes(150000):strip_icc()/four-layer-caviar-dip-FT-RECIPE1219_0-1da91206d659430e9f7918548d26e813.jpg?ssl=1 "21 Luxurious Seafood Recipes for Particular Events")
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Recent, pristine seafood like oysters, buttery salmon, and candy, plump scallops make any celebratory menu extra-special. This is an array of stylish, Champagne-worthy seafood recipes, from shared starters like a layered caviar dip and smoked salmon–topped gougères to centerpiece-worthy salmon Wellington and lobster thermidor.
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Oysters Rockefeller
Chris Simpson / Meals Styling by Julian Hensarling / Prop styling by Thom Driver
This iconic New Orleans preparation bakes oysters on the half shell beneath an expensive, buttery mix of greens and herbs, ending with a blanket of crisp cracker crumbs. Created within the late 1800s, the unique formulation stays carefully guarded, however Emeril Lagasse’s take enriches the spinach-herb combination with Herbsaint, an anise-forward native liqueur, and mixes Parmesan cheese into the crumbs for an added layer of savory depth.
Gougères with Smoked Salmon, Caviar, and Prosciutto
Frederick Hardy II / Meals Styling by Ruth Blackburn / Prop Styling by Christina Brockman
Gougères are a type of snacks that ship lots taste and enjoyable for the way simple they’re to make. Topped with smoked salmon and sevruga caviar, they’re excellent for a cocktail social gathering and will be prepared in an hour.
4-Layer Caviar Dip
Creamy egg salad, crisp purple onion, herbed cream cheese, and briny caviar are layered into a chic molded dip that captures the total expertise of a basic caviar platter in a single, showstopping dish.
Thai-Fashion Shrimp Cocktail
Serve this irresistible shrimp cocktail across the rim of a coupe glass with a fast garlic aioli and super-spicy fish sauce–primarily based dipping sauce.
Barbecued Oysters with Smoky Uni Butter
Andrew Bui / Meals Styling by Max Rappaport
Briny uni and acidic lemon mix with smoky paprika and wealthy butter to make a unprecedented topping for roasted oysters.
Crispy Rice Truffles with Spicy Tuna
Skinny, crispy truffles of fried sushi rice with toppings like spicy tuna and miso-basted eggplant play nicely with wine pairings primarily based on the feel of the fish and the sauce used.
Neoclassic Seafood Salad
Greg Dupree / Meals Styling by Chelsea Zimmer / Prop Styling by Christine Keely
Legendary New York chef and restaurateur Alfred Portale’s recipe for this well-known stacked salad from Gotham Bar and Grill is easy: high-quality elements, good execution, and an elaborate presentation.
Tuna Tiradito with Ají Amarillo Leche de Tigre
Organize slices of sashimi-grade tuna beneath a vivid sauce created from lemon and orange juices, chiles, and ají amarillo, whose vibrant coloration and warmth outline the dish. Serve the tuna with blue potato chips for a putting distinction of crunch and coloration.
Mussels with Harissa and Basil
Victor Protasio / Meals Styling by Margaret Dickey / Prop Styling by Heather Chadduck Hillegas
A velvety, smoky purple pepper puree is folded into these harissa-scented steamed mussels, giving the dish a vivid coloration distinction and an arresting end.
Pan-Roasted Lobster with Chive Beurre Blanc
Chef and editor Mary-Frances Heck prepares this dish every Boxing Day, and whereas it might look concerned, it comes collectively easily when you’ve mastered breaking down the lobsters. Layers of creamy egg salad, crisp purple onion, herbed cream cheese, and salty, briny caviar come collectively in a gorgeous molded dip. She recommends serving on a warmed platter to maintain the beurre blanc sizzling.
Creamy Seafood Risotto
Meals & Wine / Picture by Carson Downing / Meals Styling by Annie Probst / Prop Styling by Addelyn Evans
Arborio rice simmered with onion, saffron, wine, and clam juice types a aromatic, savory base for this seafood-rich dish, completed with tender shrimp and candy crab. A spoonful of mascarpone provides an additional layer of lush, velvety creaminess.
Roasted Branzino with Caper Butter
Diana Chistruga
Roasting complete branzino with lemon and rosemary yields reliably tender, flavorful fish. The approach begins with a fast skillet sear to brown and crisp the pores and skin, adopted by a delicate end within the oven. “It is virtually unimaginable to finish up with dry, overcooked fish,” says 2007 F&W Finest New Chef Steve Corry. A caper–parsley compound butter melts over the nice and cozy fish, making a vibrant, easy sauce.
Salmon Wellington
Matt Taylor-Gross / Meals Styling Barrett Washburne
Wrap salmon loin with cabbage leaves, then layer it with shrimp, nori, and puff pastry earlier than baking it for this spectacular dish. It is an ideal seafood centerpiece.
Buttery Garlic Crab Noodles
Victor Protasio / Meals Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely
Chef and cookbook writer Diep Tran enriches a garlicky, butter-based sauce with fish sauce to intensify its umami depth earlier than tossing it with bucatini. The sauce clings superbly to the al dente noodles and candy, delicate crabmeat, creating an indulgent, fragrant dish.
Lobster Thermidor
Jennifer Causey / Meals Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
Conventional lobster thermidor tucks tender lobster meat in its shell with a wine-enriched sauce and a refined layer of cheese, all completed beneath the broiler. The dish achieves richness with out overwhelming the lobster’s pure sweetness due to a creamy cremini mushroom base brightened with dry sherry.
Crisp Paupiettes of Sea Bass in Barolo Sauce
Victor Protasio / Meals Styling by Ruth Blackburn / Prop Styling by Risha Carnes
A worthy most important course for any special day, Daniel Boulud’s paupiettes with sea bass, Idaho potatoes, leeks, and Barolo had been the results of “a succession of inspiration,” with the textural distinction of crisp potato and delicate fish served at Le Cirque after which restaurant Daniel.
Bouillabaisse
Chloe Crespi
Chef Ludo Lefebvre builds his bouillabaisse on a fast but intensely flavored seafood broth, layering aromatics with snapper, scallops, and shrimp. A splash of Pernod and dry white wine deepens the dish, creating long-simmered taste in lower than an hour.
Lobster Risotto
Victor Protasio / Meals Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
A pinch of saffron infuses this luxury lobster risotto with its signature golden coloration and delicate aroma. Utilizing precooked lobster and bottled clam juice streamlines the method, constructing deep, briny richness in lower than an hour.
Scallop Crudo with Pecans and Ponzu Sauce
Con Poulos
This elegant, pared-down dish from chef Eric Ripert showcases thinly sliced, impeccably recent uncooked sea scallops topped with a vibrant mixture of chopped toasted pecans, Japanese ponzu, and aged balsamic vinegar.
Scallops with Potato Pancakes and Caviar Sauce
John Kernick
For this refined dish, chef Vinny Dotolo drew inspiration from basic New Yr’s Eve flavors, infusing each Champagne and caviar into an expensive butter sauce. He spoons the sauce over seared scallops organized atop crisp mini potato pancakes.
Black Cod with Miso
Chris Court docket
Chef Nobu Matsuhisa’s famed miso cod is widely known for its silky texture and understated class, and this simplified model captures the identical unimaginable flavors with far much less effort and time.
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