Today we will look at how to cook a trumpeter. Very often we deprive our diet by eating too few seafood dishes. Once upon a time, seafood could only be seen on store shelves in coastal areas, now they can be purchased at any store or market. Many people do not like seafood, but even more often they simply do not know how to cook it properly.
Here you will find recipes for making trumpeter.
Trumpeter cooking recipe No. 1
- 0.5 cup mayonnaise
- 0.5 kg trumpeter (better than homemade)
- salt to taste
- black and pink ground pepper to taste
How to cook a trumpeter?
- Each cook has his own recipe for preparing a particular product, and the trumpeter is no exception. This recipe for making trumpeter was obtained by trial and error.
- If your trumpet player is frozen, then first defrost it at room temperature. Then we put it in a saucepan and fill it with cold water so that it covers the trumpeter.
- It should be borne in mind that when the trumpeter boils, a lot of foam is formed. Therefore, it’s good if you have enough space in the saucepan, otherwise the foam can simply “run away”.
- We put the pan on the stove and bring to a boil, skimming off the resulting foam from time to time. As soon as the water boils, remove the pan from the stove and leave the trumpet player in this broth until it cools completely (overnight). In this case, the trumpeter will be soft and gentle, not rubbery.
- The cooled trumpeter, to cook, is washed with running cold water, cut into rings or straws at your discretion.
- Pour the chopped trumpeter with sauce. To prepare the sauce, mix mayonnaise, black and pink ground pepper. If necessary, you can salt. Our dish is ready. Honestly, of all the abundance of seafood, scallop and trumpeter are the most delicious! Although, as they say, the taste and color ...
Trumpeter cooking recipe number 2
- In addition, the trumpeter can be cooked with any vegetables. For example, with carrots and onions. We cut the raw trumpeter into strips, simmer in a pan for five minutes, add the carrots, onions and sunflower oil chopped into strips.
- Simmer the trumpeter for a few more minutes.
- Then we pepper, salt the trumpeter and, if desired, add a little garlic passed through the press, close the lid and let it brew for ten minutes. Our trumpeter with vegetables is ready.
- The trumpeter is well absorbed and is a source of trace elements and proteins, which are so necessary for our body.
- The trumpeter contains a lot of fluorine and iodine, therefore, it is an excellent means of caries prevention.
- The presence of trace elements in the trumpeter normalizes metabolism, increases the overall tone of the human body, and strengthens the immune system.
- In addition, trumpeter meat contains a lot of glycogen and is very useful for people whose work is associated with heavy physical exertion.
trumpeter meat
The trumpeter is a gastropod mollusk caught in the coastal waters of the Far Eastern seas. Trumpeter meat is a protein product with a sweetish taste and has medicinal properties. The composition of mollusk meat includes such vital microelements for the human body as potassium, phosphorus, chlorides, as well as vitamins A, B, D.
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Trumpeter casserole For 1 kg of raw trumpeter meat - 3-4 eggs, 1/2 cup flour, 11/2 cups of milk, 3 onions. Slightly boil the sliced trumpeter meat (bring to the first boil). Place the blanched meat in a pan with melted butter.
Trumpeter meat in batter Cut the cooked raw trumpeter meat into 1 cm thick pieces. Prepare the batter as follows: mix the egg with flour, add salt, water, beat the mixture until smooth. Immerse a portion of the trumpeter in the batter, then deep-fry until
Solyanka from trumpeter meat Boil seaweed, cut into strips and fry. Separately, fry the onion and carrots in vegetable oil. Boiled trumpeter meat, vegetables, seaweed, tomato sauce mix and simmer in the oven
Pilaf with trumpeter meat Boil rice in salted water with butter and vegetable oil, put in the oven. Cut the trumpeter meat into small pieces, then stew or lightly fry. Mix boiled rice with trumpeter meat, browned onions,
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While seafood is mastering new heights of popularity one after another, few people have heard of the trumpeter clam. And those who have tried it, and even less. And we hasten to correct this misunderstanding. Estimates of seafood fans do not differ - the trumpeter is very tasty! It was not for nothing that you asked us to have a trumpeter appear in our window. And for those who have not yet tried this mollusk and, moreover, do not know how to cook it, we have selected some easy-to-cook recipes.
Before cooking, do not forget to properly defrost the product (take it out of the freezer and put it in the refrigerator). A lot is at stake - taste, quality and your pleasure from the finished dish!
Trumpeter in garlic sauce
To prepare approximately 500 g trumpeter fillet , you will need 8 cloves of garlic, a few sprigs of parsley, about 50 g of butter, salt and black pepper to taste. Soften the butter. Separate the parsley leaves from the stem and, together with the garlic, chop in a blender until a mushy state. Mix the resulting mass with oil. Boil water, salt it well, the water should be really salty. And boil the clams for 3-4 minutes. Throw the trumpeter in a colander, it is already cooked. And in a water bath, melt the butter with garlic and parsley, mix and pour into a gravy boat. There is a trumpeter you need, dipping in the sauce.
Trumpeter in batter
Prepare the batter in your favorite way. But keep in mind that the consistency of the batter should be quite liquid - it will turn out more tender in taste. Use salt, spices and herbs at your own discretion. If you like, you can also use breadcrumbs . Heat up in a frying pan sunflower oil . Before you dip the clam in the batter, pepper it. Dip in batter, let the excess mass drain and carefully, so as not to burn yourself, place trumpeter fillet into boiling oil. Fry until the dough is browned. Try the finished piece, if there is enough salt in the batter, cook the rest of the clams in the same way.
Trumpeter fricassee
Fricase is a stew. And like any stew, it is not at all difficult to cook it. Boil the clams and drain in a colander to drain excess water. At this time, scald tomatoes with boiling water, you will need 1.5 times more of them than shellfish, peel and, if the tomatoes are large, remove the seeds. Cut the tomatoes into small cubes, add the garlic passed through the press and fry in vegetable oil. Add trumpeter fillet and continue cooking for a couple of minutes. Boil for garnish rice Or make a vegetable salad.
The recipes are really simple. The trumpeter fillet is actually very tasty. But this can only be verified in practice. We wish you joyful culinary discoveries and bon appetit!
Pretty simple trumpeter to cook.Trumpeter fried, stewed, in vinegar or dry white wine, boiled in any broth - chicken, fish, vegetable or water - is good in any form.
Ta shirt is a screw shell, scientifically a gastropod mollusk.The leg of the clam, with which it moves along the ocean floor, is the edible part of this shell, which has been an expensive delicacy in cooking since ancient times.
Trumpeter is a natural protein, it is perfectly digestible and contains not only microelements necessary for the human body, especially iodine and fluorine, but also vitamins. The high content of glycogen in the meat of the trumpeter helps to maintain strength during serious physical exertion, yes italso very tasty.
This shellfish can be eaten raw - it has a pleasant sweetish taste.
I love trumpeter cooking. Fried trumpeter on Sakhalin is cooked less often than other dishes from this mollusk, but I prefer just such a recipe.
Products:
Frozen trumpeter - 500 g, breadcrumbs - 200 g, salt and black pepper to taste, vegetable oil.
Before cooking, the trumpeter must be properly thawed - removed from the refrigerator in advance and left at room temperature. ANDDo not use hot water or microwave to defrost. Of course, no one will forbid you to do this, but the quality of the product will suffer.
Cooking:
defrosted the mollusk can be cleaned out by cutting open the abdomen and removing everything that is inside along with the sucker. And it is quite acceptable to cook it entirely. But in any case, the trumpeter must be thoroughly rinsed.
Pour vegetable oil into a frying pan and heat up. Mix breadcrumbs with salt and black pepper. Roll the whole washed trumpeter fillet in breadcrumbs.
breadcrumbs and put in a frying pan in hot oil.
Like other seafood, the flesh of the trumpeter becomes “rubber” from prolonged heat treatment.
Meat trumpeter clam increasingly appearing on store shelves. So I brought some frozen trumpeter from my last trip to Sakhalin. But before you use it, let's figure out what kind of animal it is, how it lives, and how to cook it properly.
Trumpeter Description
Trumpeter clams owe this name to their spiral shells. Large shells of trumpeters (and they can be more than 25 cm) were used in antiquity as signal pipes. The shell of the trumpeter is closed with a lid that protects it from other predators. The mollusk has a muscular leg, which not only allows trumpeters to move quickly enough along the ground, but also to hold prey.
Busicon is one of the many molluscs of the trumpeter family. For breathing, trumpeters use a special organ - a siphon - a tube through which water containing oxygen enters the mantle cavity of the mollusk. Trumpeters have a rather long siphon (up to 2 body lengths), which allows them to breathe, buried in the sand for several centimeters. In addition, by sucking water through a siphon, trumpeters can smell their prey. For food, trumpeters use the proboscis formed by the radula, the walls of the pharynx and oral cavity.
Trumpeter's food
The trumpeter is a predatory mollusk. It feeds on crustaceans, worms, echinoderms, bivalves and even other snails. Does not disdain and carrion. Interestingly, the trumpeter's saliva is poisonous - it paralyzes the victim, giving the predator the opportunity to enjoy dinner in peace. To make a poisonous bite, trumpeters go to various tricks. In most cases, they drill a hole in the victim's shell with a radula ("tongue"). If the trumpeter comes across a bivalve mollusk with a strong and thick shell, the trumpeter grabs the bivalve with his large muscular leg, and, using his own shell as a wedge, opens the “house” of the victim.
Reproduction and distribution
Reproduction is sexual, fertilization is internal. Trumpeters lay capsules filled with eggs.
Trumpeter eggs Trumpeters live in the seas of the Northern and Southern Hemispheres, they prefer sandy soil, they are also found on muddy soils. Found at different depths.
The use of trumpeters
The trumpeter is used as bait when catching fish, and the colorful shells of the trumpeter are prized by collectors. But most of all, the trumpeter is known as a seafood delicacy. The clam meat is delicious, with cod liver swelling (in my opinion).
Beautiful trumpeter shells are still valued today How to cook a trumpeter?
Trumpeter Meat There are many recipes for making a trumpeter, but the main idea is as follows: meat thawed in the refrigerator must be put in ice water (possible with ice) and nearly boil. Then the trumpeter will be soft. If overexposed, it will become rubbery, then it will have to be boiled and stewed for a long time.
Here is a good recipe for cooking trumpeter clam from the Sakhalin forum:
Place the cleaned and washed trumpeter in a pot of cold water (preferably spring water). Place the pot on the hot stove. Use your hand to stir the trumpeter in the pan until you feel that you are already unbearable))) Remove the pan from the stove. It is necessary that the trumpeter cool down in the same water. Actually everything. The trumpeter will be very soft. Buy Korean sauce. Bon Appetit!
