Surf & Turf emerged as a symbol of 60s and 70s continental cuisine. This expression literally means the use of red meat and seafood in the same dish. For example, steak with shrimp in a creamy sauce, filet mignon and scallop in beetroot marinade, and so on.
In our country, the trend appeared not so long ago. The chefs have adopted the idea of combining the iodine taste of seafood with a delicate texture and a dense meat flavor. Tartare of marbled beef with oyster caviar, caramelized scallop with veal tongue, spaghetti with crab and bacon, and so on. Surf & Turf also made it possible to diversify the preparation of offal and harmoniously introduce them into the menu of restaurants.
Surf & Turf is a culinary genre that helps you combine the gifts of the sea and the land in one plate.
Turkey & Seafood Surf & Turf with Tomato & Curry
Take 300 grams of raw headless shrimp, 300 grams of squid fillet, 400 grams of turkey fillet, 200 grams of natural yogurt, 4 tomatoes, 4 cm of ginger root, 6 cloves of garlic, olive oil, a teaspoon of cumin, a tablespoon of sweet ground paprika, 2 teaspoons curry spoons, salt to taste, boiled rice for serving.
Cut the turkey into 3 by 3 centimeters cubes. Peel half of the ginger and garlic, grate, mix with yogurt, 2 tablespoons of oil, a teaspoon of curry and salt. Put the turkey in this mixture and marinate it for 2-10 hours. Preheat oven to 220 degrees. Line a baking sheet with baking paper. Shake off the marinade from the turkey, place on a baking sheet and bake for 30 minutes. Peel the shrimp from the shell, remove the film from both sides of the squid fillet. Cut the squid into rectangular pieces and salt. Blanch the tomatoes and peel them, remove the seeds with liquid, cut the pulp into cubes. Peel the remaining ginger and garlic and cut into very small cubes. Heat olive oil in a large deep frying pan, add cumin, ginger and garlic, after half a minute – shrimp, fry for three minutes. Add the tomatoes, heat up and cook, stirring occasionally, for one minute. Add the baked turkey to the pan, sprinkle with paprika and curry, stir, add 150 ml of boiling water and bring to a boil over medium heat. Add squid, stir, cook for three minutes. Place on a platter of hot rice, sprinkle with cilantro leaves and serve.