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Preparing a luxurious New Year’s dinner is only half the task. We still need to take care of a decent serving. And here every hostess is free to show her culinary imagination in all its splendor. However, there are some dishes for which you do not need to invent anything: they themselves will become an ornament of any festive table. Brand recipes of beautiful seafood dishes are shared by experts of the Maguro brand.
Mussels under a cheese blanket
Mussels on the halves of shells can easily be turned into an original decoration of the New Year’s table. To do this, we will need something special — kiwi mussels TM “Maguro”. This is a completely natural product that has undergone shock freezing immediately after catching. Therefore, freshness and quality are guaranteed one hundred percent. And the guests will appreciate the exquisite taste of mussels.
Defrost 1 kg of mussels at room temperature, rinse and dry. We put them shells down in a deep baking dish. Grind 150 g of parmesan on a grater, mix with 250 ml of cream with a fat content of 33 %, a handful of chopped parsley, salt and black pepper to taste. We put the cheese and cream filling in each sink and send the form to the oven preheated to 180 °C for 25-30 minutes.
Serve the finished mussels in shells under a cheese crust on a large round dish in a spiral or “herringbone”, decorate with lemon circles and parsley petals. A delicious exquisite decoration for the New Year’s table is ready!
Shrimp in the zenith
Shrimps have all the natural data to become a beautiful snack on the festive table. Magadan shrimp TM “Maguro” is exactly what we need. Large appetizing shrimps with an elegantly curved tail look extremely tempting. They have fully preserved their delicate texture, juiciness and freshness. It remains for us to add a little elegant entourage.
Defrost 300 g of shrimp, remove the shells and heads. Melt 20 g of butter, add 1 tsp of honey and lemon juice, a pinch of ginger and a crushed clove of garlic. Fry the shrimp in this mixture until golden brown for about a minute. We cut the baguette into slices, sprinkle with olive oil and dry it in the oven at 180 °C. 300 g of soft cheese is mixed with finely chopped herbs.
We spread cheese with herbs on dried bread, and put the shrimp on top with the tail up. Decorate with rosemary leaves. Similarly, we collect the remaining canapes and spread them on a serving dish.
Tartlets with sea soul
Crispy tartlets with exquisite filling — what is not a festive decoration? The liver of cod TM “Maguro”is ideal for the role of filling. For its preparation, only selected varieties of fish caught off the coast of Iceland are used. Thanks to a special technology, the liver turns out to be extremely tender and does not taste bitter at all. And it is preserved not in oil, but in its own natural fat.
Lightly freeze 150 g of processed cheese in the refrigerator without additives and grate it on a grater. As small as possible, we cut 2 hard-boiled eggs and a small fresh cucumber, after which we squeeze out the excess liquid from it. Finely chop 5-6 green onion feathers. Combine all the ingredients and mix well. We knead the cod liver into a homogeneous mass.
We take ready-made tartlets, fill them with stuffing and cover them with cod liver on top. Decorate the middle with a small amount of tomato sauce. According to the same principle, make the rest of the tartlets and serve on a large platter.
Scallops in creamy bliss
Julienne served in cocotnits always looks spectacular. For the New Year’s menu, we will prepare it from scallops of TM “Maguro”. They have retained their elastic shape, as well as the original delicate taste and delicate aroma. So Julien promises to be not only refined, but also beautiful.
Melt 80 g of butter in a frying pan, fry the onion in whole rings. Add a pinch of salt and 1 tsp of sugar, keep the onions on low heat until they become caramel color. We catch the rings with a slotted spoon and allow 15-20 thawed scallops for 30-40 seconds here. In another frying pan, melt another 30 g of butter, fry 1 tbsp of flour. Pour in 200 ml of cream, put salt, black pepper and nutmeg and, stirring constantly, cook a thick sauce.
We put scallops on the bottom of the cocotnits, pour the sauce, place the caramelized onion rings on top and sprinkle with grated parmesan thickly. We put them in the oven at 200 °C for 20 minutes. Be sure to serve julienne of scallops in cocotnits or in baking pans, so that guests can enjoy the seductive view and incomparable aroma.
Fireworks on bruschetta
Instead of the usual sandwiches, you can prepare highly artistic bruschettas. Salmon pate TM “Maguro”will add originality to them. It is prepared from natural fillet of fresh pink salmon with the addition of salt, paprika, allspice and black pepper. Therefore, the taste of the pate is so rich, with light spicy notes. And thanks to the delicate plastic texture, it almost melts on the tongue.
Cut the baguette into thin slices, rub with garlic and sprinkle with olive oil. Brown the toast to a crisp in a dry frying pan and generously grease with salmon pate. Decorate the top with halves of dried tomatoes, pine nuts and arugula leaves. Colorful bruschettas, somewhat resembling a New Year’s salute, will definitely not remain without the attention of guests.
As you can see, it will not take much effort to turn festive dishes into part of the table decoration. All that is needed for this is a little of your imagination and products from the brand line of TM “Maguro”. Here you will find exclusively natural seafood, which has preserved its excellent taste and nutritional qualities thanks to shock freezing. With them, any of your ideas will succeed to glory, and an artfully served New Year’s dinner will make the guests ‘ appetite go wild in earnest.