The word gourmet is videos cooking recipes sometimes enough to intimidate an experienced chef and more so an apprentice cook. In culinary competitions videos for cooking recipes, a default tactic for some less experienced contestants would be to use very expensive ingredients in an attempt to pass of their dish as gourmet. However, in seafood preparation, combining these two elements to create a, fancy memorable dish can be as easy as you think especially when you live in a city there ocean-fresh ingredients are expensive and difficult to come by. This is because a great seafood meal is not easy to come by.

1. The word gourmet is videos
cooking recipes sometimes enough to
intimidate an experienced chef and
more so an apprentice cook. In culinary
competitions videos for cooking recipes,
a default tactic for some less experienced
contestants would be to use very
expensive ingredients in an attempt to
pass of their dish as gourmet.
However, in seafood preparation,
combining these two elements to create
a, fancy memorable dish can be as easy
as you think especially when you live in a
city there ocean-fresh ingredients are
expensive and difficult to come by. This is
because a great seafood meal is not easy to come by.
In coastal areas where an ocean catch is readily available, what can be a
very simple mixed grill of langoustine, sardine and shrimp can be a fine-dining
experience when replicated in a restaurant served with fancy dinner ware,
presentation, garnishes and a steep bill. What’s ironic is that the simpler version
ordered from a small restaurant at a seaside village could even better, primarily
because the ingredients were most likely just have been caught from the sea mere
hours ago.
In the stricter sense, gourmet refers to food prepared with more precise
cooking methods, more expensive ingredients and served in a more elaborate
manner. With this guideline to work with prepare to spend a lot more time and
significantly more money for ingredients.
Going gourmet is a chance to impress your guests with the best seafood you
can get from the fish monger. Reserve the more common inexpensive shrimp,
mussels and clams for another day and go for an impressive whole lobster, black
tiger prawns, New Zealand scallops, Chilean seabass, Aussie barramundi or beluga
caviar. For an Asian theme, go for exotic ingredients like sharks fin or fugu, if you
happen to have a licensed Japanese chef at your employ. Both are extremely
expensive and “controversial” as shark, widely used in Chinese cuisine, is considered
an endangered species while pufferfish or fugu, a Japanese delicacy, needs to be
expertly handed as certain parts of it are lethally poisonous.
The good thing about gourmet seafood is that you can simply let the
ingredient speak for itself. No need for other fancy ingredients and cooking means.
A simple poach, grill or pan fry with a splash of lemon is enough to bring out the fresh
flavors reminiscent of the ocean. And have a good quality white wine to wash it all
down.