Seafood actively conquers the hearts and stomachs of our compatriots. From this review you will learn how to cook trumpet and why it is generally good.
Breaded
You will need trumpeter meat and batter ingredients. It is better to make the batter quite liquid - it will turn out more tender. Use herbs, spices, and salt at your discretion. An alternative to batter is breadcrumbs.
Preparation procedure:
- Make the batter.
- Boil the trumpet for 3 minutes.
- Heat a frying pan with oil.
- Dip the pieces of meat into the batter, place in a frying pan and fry until golden brown.
Marinated
Trumpet Salad: Recipe
Seafood salads are an excellent holiday appetizer and a healthy product for every day. Interesting option:
- 1.5 kg of shellfish meat;
- 1 can of peas or corn;
- 2 eggs, hard-boiled and finely chopped;
- 4 pickled cucumbers;
- small onion (soak it in vinegar);
- a handful of rice.
All that is needed:
- Boil the trumpet and rice, cool.
- Grind the remaining ingredients.
- Mix everything and season with mayonnaise.
Trumpet fricassee
Make a side dish and serve.
Do you like Chinese cuisine? After watching the video, you will be able to prepare a delicious dish yourself, just like in a restaurant.
Seafood is winning more and more hearts and stomachs. We all learn different recipes, learn to cook, but still carefully pass by those sea animals that we do not know by sight. These include trumpeter - a mollusk that is not found on the shelves too often. But if you do manage to buy it, you need to be fully prepared and have several recipes in stock that you can use to prepare seafood.
To avoid spoiling your purchase
Most often, everything gets to us frozen. So before you cook seafood, you need to defrost it properly. Each of them has its own limitations. In particular, whelk (mollusk) should never be defrosted in water. It should thaw in the refrigerator. If you do not have enough time, it is acceptable to defrost it at room temperature, but it is still advisable to avoid this. And for cooking, knowledgeable people advise pouring water extremely cold - even adding ice to it. They say that this way the meat turns out much softer.
And, like any sea creature, whelk cannot be digested. To do this, some chefs recommend not boiling it at all, but removing it just before the water begins to boil. However, other sources indicate just cooking, albeit for a very short time. You will have to choose for yourself which advice to follow.
Trumpeter with mushrooms
This dish contains approximately twice as much shellfish as champignons. To ensure that the mushrooms do not lose too much volume, after cleaning and washing them, they are cooked until almost done. After cooling, the champignons are cut, if possible, not into slices, but into strips. Fry in butter; As soon as they turn golden, add strips of bell pepper at the rate of one pod per 100 grams of mushrooms. Once the pepper is browned, add a couple of tablespoons of flour. The contents of the frying pan are fried for two to three minutes while stirring, then a partial glass of milk is poured in. When it boils, add the sliced trumpet. The cooking recipe suggests turning off the gas as soon as the dish boils again. Rice or boiled potatoes (can be mashed) are served as a side dish.
Trumpeter in batter
Before preparing the trumpet according to this recipe, you need to make the batter. For it, eggs are beaten with flour until smooth - you should get a liquid dough, like for pancakes. Each seasoned piece of shellfish is dipped into the mixture, the excess drains off, and the trumpeter is fried in sunflower oil over very high heat. First, fry only one shellfish for testing. Its meat is salty, but the natural saltiness may not be enough for your taste, then you will have to add salt to the batter.
Pickled trumpet
First, the seafood should be boiled. The rules for this process have already been described above. The onion is crumbled into large half rings, salted and poured with diluted vinegar for about five minutes. The cooled meat is cut into strips and placed, for example, in a jar, alternating with strained onions, garlic slices, and pepper (chili if you like it spicy, or Bulgarian if you prefer sweet). There should be a whelk (clam) on top. How to prepare the marinade? Boil water (as much as the trumpeter took in volume), pour salt, sugar and cinnamon into it, add black and pepper, bay leaf and tomato paste - all in the ratio you like. When the sauce has cooled, add a spoonful of vinegar and pour the marinade over the shellfish. After a couple of hours you can eat them.
Trumpet salad
This mollusk is quite diverse. They all have boiled trumpeters at their core. Here are a couple of, in our opinion, the most successful combinations.
- 1.5 kilograms of finely chopped shellfish, a can of canned peas (can be replaced with corn), two hard-boiled eggs, about four pickled or pickled cucumbers (also chopped), a little rice and a small onion, soaked in vinegar or scalded. Dressed with mayonnaise.
- This is more of a summer salad, but you can add it to your cookbook right now. 1.5 kilograms of leaf or head lettuce, an egg, a fresh long cucumber and two hundred grams of trumpet are cut into proportional pieces and dressed with low-fat mayonnaise or it turns out very juicy if you add a couple of tomatoes to it.
How to decorate is the tenth thing. There definitely won’t be any extra greenery; Olives, olives and lemon slices also taste good.
Clams with mushrooms and beef
This is one of the most interesting ways to cook whelk (if, of course, you got it straight from the shells). After defrosting, the shells (about forty pieces) must be carefully cleaned, at least with an old toothbrush. Afterwards they are filled with brackish water (cold) for about an hour. At this time, a dozen dried ones are soaked in warm water. Then their legs must be removed and the caps cut into narrow strips. The trumpeter is boiled in boiling water for 6-7 minutes under a lid, after which the meat is removed from the shells and sliced. A third of a kilogram of beef is ground in a meat grinder and mixed with shellfish, mushrooms, chopped onions and four cloves of garlic. A raw egg is also driven in there. The minced meat is flavored with soy sauce, sugar, peppers (red and black), salt and a spoon of sesame oil. The resulting filling is stuffed into the shells that contained the whelk (clam), and the shells are cooked in a double boiler for about ten minutes. In the absence of a much-needed apparatus, you can put them in a metal colander, place it on a pan of water and cover with a lid. Due to a loose fit, the cooking time will increase to twenty minutes, but the result will be no worse. This whelk (mollusk) is eaten hot.
Trumpeter stewed in cream
Most often, aquatic inhabitants are boiled, but this is not the only way to cook seafood. The same trumpet can be prepared as follows: soak for half a day in low-fat (10%) cream in the refrigerator. For 400 g of shellfish, a glass or a little more cream is enough. The next day, a large onion is chopped and fried - preferably in olive oil. The trumpeter is cut into small pieces, added to the frying and poured with the cream in which it was soaked - half a glass is enough, the rest, unfortunately, will have to be poured out (or fed to the cat, if you have one). The dish is seasoned with salt, pepper and basil and simmered until soft. Make sure that the softness does not turn into rubber! The most harmonious side dish for such a trumpet would be the most ordinary mashed potatoes or pasta.
Trumpet fricassee
For this dish, 1.5 kilograms of shellfish meat is boiled for a couple of minutes and drained. A little more than a kilogram of tomatoes are scalded, the skins are removed from the tomatoes, the seeds are removed if they are large (this procedure can be omitted with cherry tomatoes), the tomatoes are cut into cubes and fried in vegetable oil with finely chopped or crushed four cloves of garlic to a pulp. Small slices of trumpet are placed in it, salted, peppered and simmered on the stove for no longer than three minutes. Tasty! Especially with boiled rice, fresh vegetable salad or a variety of pickles.
Finally
We remind you that cooking recipes can be modified and adapted to your preferences. This is especially true for spices and herbs. Salads can also be supplemented with some vegetables or cheese - it goes well with seafood, especially cheese or feta. As for dressings, you shouldn’t limit yourself to mayonnaise. Seafood can “make friends” with many components. In addition, shrimp, squid, rapana and trumpeter (clam) can be successfully combined in one dish. Photos of the dishes described in the article will help you cope with cooking. Don't be afraid to experiment: maybe someday you will make the world happy with a completely unique recipe.
The trumpeter is a marine gastropod that lives in the Far East and has very tasty tender meat. Several species of this mollusk are known, all of them have spirally twisted shells and a muscular leg, with the help of which they move along the bottom. It is this leg that is used for food. Trumpeter meat is considered a delicacy, it is perfectly digestible, it contains a lot of protein, and contains microelements that are useful for the human body, affecting the improvement of immunity.
Photo by Shutterstock
Sea clam in garlic sauce
If you cook trumpeter meat correctly, it will be tender and very tasty. You will need: - 500 g of small peeled whelk shellfish; - 7–8 cloves of garlic;
4–5 sprigs of parsley; - 50 g softened butter; - ground black and hot cayenne pepper; - salt;
Remove the green core from the garlic cloves, leaving only the leaves of the parsley. Grind the garlic in a blender chopper along with the parsley until mushy. Mix this paste with softened butter.
Pour salted water into the pan; in terms of salt concentration, it should be very salty, approximately like sea water. Boil it and add the whelk clam. Cook for 4 minutes, then drain the water. Melt the garlic and butter mixture in a water bath and whisk lightly. Pour hot garlic sauce into gravy boats and serve in small individual outlets. You need to eat the trumpet by dipping it in the sauce.
Dry white wines can be served with trumpet dishes. You can also serve light beer with them.
Trumpeter with aioli sauce
You will need: - 6–7 large whelk clams with shells;
2 tbsp. olive oil; - 3 tbsp. butter; - 3 tbsp. finely chopped shallots; - salt; - pepper.
Place clam shells in cold running water for 1 hour. Then put them in a saucepan, cover with salted water, cook for 45 minutes. Using a small fork, remove the clam from the shell and rinse under running water, removing the intestines and leaving only the muscle. Cut each muscle in half and rinse thoroughly again. Dry the clams with a kitchen paper towel.
Heat the olive oil and butter in a large frying pan, add the clams and sauté, seasoning with salt and pepper. Fry briefly, 35-45 seconds is enough. Before removing from heat, add chopped shallots and stir.
Today we will look at how to cook trumpet. 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, but now they can be purchased in any store or market. Many people don’t like seafood, but even more often they simply don’t know how to cook it properly. Here you will learn recipes for making trumpet.
Classic trumpet recipe
Ingredients:
- 0.5 cups of mayonnaise;
- 0.5 kg trumpeter (preferably homemade);
- salt to taste;
- ground black and pink pepper to taste.
How to cook trumpeter step by step:
- Each chef has his own recipe for preparing a particular product, and the trumpeter is no exception. This trumpet recipe was developed through trial and error.
- If your trumpet is frozen, then first defrost it at room temperature. Then put it in a saucepan and fill it with cold water so that it covers the trumpeter.
- It should be taken into account that when the trumpeter boils, a lot of foam is formed. Therefore, it is good if you have enough space in the saucepan, otherwise the foam may simply “run away”.
- Place the pan on the stove and bring to a boil, skimming off any foam that forms from time to time. As soon as the water boils, remove the pan from the stove and leave the trumpet in this broth until it cools completely (overnight). In this case, the trumpeter will be soft and tender, and not rubbery.
- To prepare the cooled trumpet, rinse it with running cold water and cut it into rings or strips at your discretion.
- Pour the sliced trumpet with sauce. To prepare the sauce, mix mayonnaise, black and pink ground pepper. If necessary, you can add salt. Our dish is ready. Honestly, of all the abundance of seafood, scallop and whelk are the most delicious! Although, as they say, it depends on the taste and color.
Trumpeter - recipe with vegetables
- In addition, trumpeter can be prepared with any vegetables. For example, with carrots and onions. Cut the raw trumpet into strips, simmer in a frying pan for five minutes, add the carrots, onions and sunflower oil cut into strips.
- Simmer the trumpeter for a few more minutes.
- Then we pepper, salt the trumpet and, if desired, add a little garlic passed through a press, close the lid and let it brew for ten minutes. Our trumpet with vegetables is ready.
The benefits of the trumpeter
- Trumpeter is well digestible and is a source of microelements and proteins that are so necessary for our body.
- Trumpeter contains a lot of fluoride and iodine, therefore, it is an excellent means of caries prevention.
- The presence of microelements in 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 involves heavy physical activity.
Video with recipe for making classic trumpet
Today’s recipe can safely be included in the “one and a half people” section: this is approximately how I estimate the number of people who may benefit from it, although others, of course, may also be interested. We will talk about how to cook whelk - an edible shellfish in beautifully shaped shells, which is popular in the Far East, France, and the Caribbean islands.
Recipes on the Internet contain a lot of advice that the trumpeter needs to be removed from the shell and cleaned, but this, in my opinion, is unnecessary trouble: in France, for example, the trumpet is served boiled in shells, after which they are taken out and poured with lemon juice or dipped in mayonnaise, and if you do not eat whelks every day in the morning, afternoon and evening, this method of eating these shellfish will be optimal from the point of view of taste and labor costs.
How to cook whelk
How to cook trumpet? Recipes on the Internet contain advice that the whelk needs to be removed from the shell and cleaned, but we will talk about the method of preparing these shellfish that will be optimal in terms of taste and labor costs - unless, of course, you eat them every day and have plenty of time get tired of their taste.
Alexey Onegin
We will assume that you collected the trumpeters yourself (like me) or bought them chilled. In this case, the first thing you need to do is take a saucepan or large bowl of clean water, add salt and stir until dissolved. The salinity level of the water should be approximately the same as sea water. Dip the whelks in it and leave them in a cool place for several hours: during this time, the mollusks will be cleared of sand and other unnecessary debris.
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At this stage, having taken out a pan with trumpeters resting in it, I was shocked that the water a few hours later acquired a purple tint, but then I remembered that it was from gastropods that purple dye had been extracted since antiquity, and I calmed down. For faster and better cleaning, the water can be changed several times.
Place the clams in a saucepan of clean, salted water, place it on the heat, bring to a boil, remove from the heat and cover, allowing the clams to cook through the residual heat. You can also add herbs, spices and other aromatic components to the water, but all this, again, makes sense only if you are already quite tired of the taste of the trumpeter itself.
Once the water in the pan has cooled, cool the trumpets and store them in the refrigerator (briefly) or serve immediately. Before serving, remove the trumpeters from the shells using a toothpick and use a knife to remove the cap - a thin plate that serves as the trumpeter’s “door” to its home. Does anything else need to be removed? Views on this matter vary, but it is a matter of personal preference. Once you've decided on them, sprinkle the clam with lemon juice, season with freshly ground black pepper and serve with cold white pepper.
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