Soups

Oyster soup

Oyster soup


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Oyster Soup Ingredients

  1. Oysters 3 pieces
  2. Scallops 200 grams
  3. Mussel broth 1 cup
  4. Laminaria (brown seaweed) 1 piece
  5. Lemon juice 1 teaspoon
  6. 0.5 teaspoon butter
  7. Mozzarella 20 grams
  8. 1 teaspoon red and black caviar
  • Main ingredientsMussels and scallops, Oyster
  • Serving 2 servings
  • World CuisineItalian Cuisine

Inventory:

Small cup, Cutlery, Sharp knife, Kitchen paper towel or napkin, Cutting board, Oyster knife, Serving plate, Kitchen stove, Oven, Saucepan

Making oyster soup:

Step 1: Wash and clean scallops and oysters.

First, rinse the scallops thoroughly under cold running water. Sinks can brushto wash off dirt and possible growths well. After that, open the sink. In order to do this, lay it this way: the flat side should be located on top. Hold the sink with one hand and with the other with a sharp knife, grope a hole between the wings. Carefully insert the knife into it, and then swipe it along the edge of the sink. At the same time, hold the knife slightly at an angle, then its tip will touch the arch of the upper wing. Now carefully open the sink, spread its two halves. Using a knife, lower the outer gray edge of the scallop to separate it, then carefully remove the scallop and cut off the gray outer edge. Rinse the scallops themselves and set aside. Rinse the oysters well under cold running water, and clean the shells with a brush. Then wrap the sink in a clean kitchen towel, then press it flat on the table upside down. The sash connection should be positioned so that it looks as if you are looking at you. Hold the sink with one hand, insert the tip of the oyster knife into the hole in the joint of the leaves. Rotate the knife so that the wings open slightly. Continue to hold the sink, draw a knife along the top flap, cut the muscle that keeps the sink closed. The upper upper flap can be discarded and the lower one carefully removed from the napkin so that the oyster juice does not spill. Then hold it tight between your fingers. With a careful movement, towards yourself, draw a knife under the oyster. Fold the pulp together with the juice in a separate container and set aside for a while.

Step 2: Cook the mussel broth.

To prepare the broth, you need to use them only when closed. Mussels that have already opened, for some reason, are best discarded. To begin, rinse them well under running water and brush off any remaining dirt and sand with a brush. Next, place them in a pan, fill it with half clean filtered water and put on medium heat. Cook for 15-20 minutes - This time should be enough for the shells to open. Cooking mussels for a longer time is not strictly recommended, as they will lose their taste and become too harsh. At this time, wash seaweed (kelp) under running water, chop them with a kitchen knife and add to the pan, then pour in the same lemon juice and bring the broth to a boil over moderate heat, occasionally stirring the contents of the pan.

Step 3: Cooking seafood for soup.

Now heat the serving plates in the microwave, then grease them with a piece of butter, salt and pepper lightly on top. Spread the flesh of oysters and scallops on them, evenly distributing the mass between the plates. Top up with hot broth. In the middle, lower a small slice of mozzarella. Preheat the oven up to 170 degreesin and place soup plates in it. Once the cheese has melted, you can take out the plates. Average nand it will take no more than 5-7 minutes.

Step 4: Serve the oyster soup.

Before serving soup to the dining table, add a teaspoon of caviar to each serving plate as a decoration for the dish. Also, this measure will enrich the taste of the soup and give it a completely elite and festive appearance. Good appetite!

Recipe Tips:

- - For those who do not know the food kelp - this is the same sea kale. It is very rich in iodine, so it is recommended for people with iodine deficiency in the body, as well as problems in the thyroid gland. It is very easily absorbed by the body. Laminaria is contraindicated in people with hypersensitivity to iodine. Therefore, if you are one of the latter, you can exclude this ingredient from the composition of oyster soup.

- - Such a soup is already a rather expensive dish. The predominant amount of ingredients in it are quite expensive and not available to everyone. If you want to reduce its cost, then you can exclude caviar, which serves more for decoration. And the taste of the final dish will not suffer much from this.

- - Portion plates for soup must be used with heat-resistant qualities. At least they need to be heated 2 times: in the microwave, and then in the oven. If you don’t have one, then do it in one large plate or deep form, and pour it on the plates after the heat treatment. But in this case, the cooking time of the soup in the oven must be increased several times.



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