Many of us probably longed for light dishes with a pleasant summer flavor and a sunny mood. These riches, among others, can boast of seafood and fish. We suggest updating the family menu right now. And the Maguro trademark will help us in this.
Under the sign of cod
Maguro cod liver is perfect for crunchy summer bruschetta. It is produced in Iceland from the liver of freshly caught cod. This is a top quality product from the country’s leading manufacturer, which passes a three-stage inspection. So, cut the baguette into thin oblique slices, lightly fry in olive oil on both sides and rub with garlic. Carefully knead the cod liver with a fork and distribute it on ruddy toast. Large fresh cucumber cut into slices. In the same way, cut 150 g of cheese, suluguni or any other brine cheese. On the part of the bruschetta on the liver of the cod, we spread the cucumber, on the other part — the cheese. You can decorate the bruschetta with onion marmalade or pickled vegetables. If desired, you can add pine nuts to the filling — the taste will become even richer and more interesting.
Prawns in greens
Delicate and delicious shrimps are successfully complemented by fresh herbs. With the wild Argentine shrimp “Maguro” this combination will be especially harmonious. From other species, it is distinguished by a red carapace and a more pronounced sweet taste. Brown 200 g of peeled shrimps in olive oil and spread on a paper towel. While they cool, finely chop half a bunch of spinach, lettuce and arugula. The original dressing will emphasize the harmony of taste. Combine in the bowl of a blender a handful of fresh basil and mint, 2 cloves of garlic. Add 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tbsp olive oil, 1 tsp mustard and a pinch of salt. Beat the sauce with a blender until smooth. We put all the greens on a large dish, spread the shrimp, sprinkle with sesame seeds and fill everything with sauce — a healthy summer salad is ready!
Lunch with tuna
How about a summer vitamin soup made from canned tuna “Maguro”? Sea gourmets will be curious to know that the best tuna for canned food is produced in Vietnam and has an exquisite taste. In combination with vegetables, it reveals itself in all its glory. Chop 400 g of new potatoes into slices, put them in a saucepan with salted water and cook until tender. Meanwhile, we cut the medium carrots, send them to a saucepan with potatoes. At the very end, cut into slices 200 g of canned tuna fillet and spoon it into the almost ready soup. Bring it to a boil, salt and pepper to taste, put the bay leaf. Garnish the plates with green peas before serving.
The fang is unusual
To please your loved ones with something unusual and refined is always a pleasure. The Patagonian toothfish “Maguro”, aka the Chilean sea bass, will perfectly cope with this task. This fish lives mainly in the Atlantic waters off the coast of South America. And thanks to “Maguro” you can also enjoy its unique noble taste. Wash and thoroughly dry 3-4 tusk steaks on a paper towel. Rub them with salt and black pepper on all sides, sprinkle with lemon juice and dry white wine. For a brighter and sharper taste, you can add a little ground chili. In this form, marinate the fish for half an hour. Then we put the steaks in the” pockets ” of foil and send them to the preheated 200°C oven for 20 minutes. You can serve the toothfish directly in foil, accompanied by crisp salad leaves or fresh seasonal vegetables.
What the trout hides
Stuffed trout is a spectacular dish that will decorate the family table on weekdays and holidays. Rainbow trout “Maguro”, which is imported to our country from Turkey, will give your loved ones a special pleasure. We clean 3 fish and cut them so that it is convenient to stuff them. Rub the trout inside and out with salt and pepper. Chop the middle onion in half rings. We cut slices of bell pepper and 200 g of mushrooms. Grate 2-3 cloves of garlic and 4-5 cm of ginger root on a fine grater. In a hot frying pan with vegetable oil, pass the onion, add the mushrooms and evaporate the excess liquid. Then pour out the sweet pepper, garlic and ginger, continue to cook on low heat for 5 minutes. Now pour in 100 ml of cream, salt and pepper to taste, simmer the mass until thickened. We stuff the fish with the filling, lubricate it with oil, make incisions on top and insert lemon circles into them. Place the trout on a baking sheet with parchment paper and bake in the oven at 200°C for about an hour.
The original menu with fish and seafood “Maguro” will give you a whole palette of bright unforgettable tastes. These sea gifts are created for proven summer recipes and new unexpected culinary fantasies. Delight your home gourmets with them more often, and let summer reign in your home all year round.