Assorted seafood
1 serving
60 minutes
Seafood assortment is a refined dish of Belgian cuisine that embodies the richness of marine treasures and harmony of flavors. This combination of tender scallops, juicy shrimp, squid, and hamachi gains a rich taste after being sautéed in butter with unagi sauce and lemon juice. The finest parmesan chip adds a crispy texture while currants and snap peas bring freshness and a slight tanginess. Belgian cuisine is renowned for its love of quality ingredients, and this dish is a perfect embodiment of its culinary traditions. It is ideal for a festive dinner or romantic evening, impressing guests with its sophisticated taste and elegant presentation. Each ingredient plays its role here, creating a gastronomic symphony worthy of the world's best restaurants.
1
Boil the octopus.
- Octopus: 1 piece
2
Make parmesan chips: preheat the oven to 180 degrees. Line a baking sheet with parchment or baking paper (do not grease with oil). Place cheese in small piles. Bake for about 6 minutes until the cheese melts and lightly browns. Remove from the oven and let cool on the sheet for about 20 minutes. Alternatively, you can buy ready-made parmesan chips.
- Parmesan (Parmigiano Reggiano): 50 g
3
Sauté seafood in butter, add unagi sauce and lemon juice.
- Hamachi (yellowtail amberjack): 50 g
- Scallops: 50 g
- Shrimp: 50 g
- Squid: 50 g
- Butter: 5 g
- Unagi (eel) sauce: 15 ml
- Lemon juice: 1 teaspoon
4
Place on a plate, garnished with currants and green peas.
- Redcurrant: 5 g
- Snap peas: 5 g
5
Cover with parmesan chips.
- Parmesan (Parmigiano Reggiano): 50 g
