Fish For Dessert
Fish isn't the first thing you think of when you think of dessert. But creative cooks can take the rich taste and texture of seafood and fish and combine it with sweet taste sensations. You will surprise your guests with these delicious dessert selections.
Lobster Lemon Souffle
Ingredients
1 lb. lobster tail, cooked and peeled
1/3 cup lemon juice, fresh or bottled
1 tbsp. grated lemon peel
1/4 cup butter
2/3 cup granulated sugar
1/4 cup all-purpose flour
1 cup half & half
6 large eggs, separated
1/4 tsp cream of tartar
Cool Whip
Directions
Preheat oven to 375 degrees. Cut lobster tail into eight pieces. Lightly butter eight 1 1/2 size custard cups. Dust with granulated sugar. Melt the butter in a pan over medium heat. Whisk in flour, egg yolks, 1/3 cup sugar and half & half. Cook to boiling stirring constantly. Remove from heat and stir in lemon juice and lemon peel. Beat egg whites until soft peaks form. Slowly add cream of tartar and 1/3 cup of sugar until sugar is dissolved. Beat mixture until egg whites form stiff peaks. Place one piece of lobster tail into each of the prepared custard cups. Fold beaten egg whites into the yolk mixture until no streaks remain. Spoon over the lobster in cups. Bake in oven for about 12-15 minutes. Serve with a generous scoop of Cool Whip on top.
Lobster Lemon Souffle
Ingredients
1 lb. lobster tail, cooked and peeled
1/3 cup lemon juice, fresh or bottled
1 tbsp. grated lemon peel
1/4 cup butter
2/3 cup granulated sugar
1/4 cup all-purpose flour
1 cup half & half
6 large eggs, separated
1/4 tsp cream of tartar
Cool Whip
Directions
Preheat oven to 375 degrees. Cut lobster tail into eight pieces. Lightly butter eight 1 1/2 size custard cups. Dust with granulated sugar. Melt the butter in a pan over medium heat. Whisk in flour, egg yolks, 1/3 cup sugar and half & half. Cook to boiling stirring constantly. Remove from heat and stir in lemon juice and lemon peel. Beat egg whites until soft peaks form. Slowly add cream of tartar and 1/3 cup of sugar until sugar is dissolved. Beat mixture until egg whites form stiff peaks. Place one piece of lobster tail into each of the prepared custard cups. Fold beaten egg whites into the yolk mixture until no streaks remain. Spoon over the lobster in cups. Bake in oven for about 12-15 minutes. Serve with a generous scoop of Cool Whip on top.
Smoked Salmon Cheesecake
Ingredients
1/2 lb. smoked salmon, flaked
24 oz. cream cheese
1 1/2 cups sugar
4 eggs
3 tbsp. all-purpose flour
3 tbsp cornstarch
1/2 cup melted butter
1/4 cup fresh chopped spearmint
Pre-made graham cracker pie crust (or make your own - see video)
Directions
Mix smoked salmon with softened cream cheese until well blended. In a bowl, beat eggs then add sugar, flour and corn starch. Blend in the melted butter. Add mixture to cream cheese/salmon mixture. Finally add the chopped spearmint and mix until smooth. Pour into pie crust. Bake in pre-heated 325 degree oven for about 45 minutes (may need a little more time). Let cool in oven for 15 minutes then refrigerate until completed cool.
Fried Honey Walnut Shrimp
Ingredients
1 lb. raw peeled and deveined shrimp
1 clove minced garlic
1 tsp. grated ginger (fresh if possible)
1/3 cup cornstarch
salt and pepper to taste
3 cups of peanut or vegetable oil for frying
1/4 cup mayonnaise
2/3 cups of whole walnuts, halved
1 1/2 tsp honey
1/2 cup granulated sugar
1 tbsp sweetened condensed milk
1 tsp. sesame seeds
1 tsp. rice vinegar
fresh cilantro
Directions
Pat dry shrimp with paper towel. In a bowl, toss shrimp with grated ginger and minced garlic. Refrigerate for about 1 hour. Preheat oven to 300 degrees. Spread the walnuts on a cookie sheet lined with parchment paper. Toast walnuts for about 8-10 minutes. In a small saucepan, dissolve granulated sugar into a 1/4 cup of water. Heat to boiling, then lower heat and cook until the caramel becomes a golden brown (about 3 minutes). Add an 1/8 tsp. salt and stir. Add the toasted walnuts and stir until nuts are well-coated. Remove walnuts and spread out on cookie sheet lined with parchment paper. Let cool. In a bowl, combine mayonnaise, honey, condensed milk and rice vinegar. Season shrimp with salt and pepper to taste and coat with cornstarch being sure to shake off any excess. In a deep fryer or large Dutch over fry the shrimp in batches (see video below). Transfer fried shrimp into bowl of sweetened mayonnaise. Place honeyed shrimp on a platter, sprinkle with sesame seeds and top with prepared walnuts.
Smoked Trout Crepes
Ingredients
1 package of thin-sliced smoked trout
1 8 oz. package of cream cheese, softened
2 tbsp. of Greek yogurt
2 tsp. grated lemon rind
2 tsp. lemon juice
2/3 cup of fresh chopped dill
3 large eggs
2/3 cup flour
1 cup milk (almond milk is okay too)
pinch of salt
1/3 cup fresh chopped parsley
Directions
In a bowl, whisk together cream cheese, 1/3 cup dill, lemon rind, lemon juice and yogurt. In a separate bowl, whisk eggs, flour, 1/3 cup dill, parsley, milk and salt. Heat oil or butter in a crepe pan or other shallow-edged pan. Pour a small amount of the flour/egg mixture into the hot pan making sure to rotate the pan so the mix will spread and make a thin crepe. Once set, use a small spatula to turn it and quickly set the other side. Set aside on a paper towel to cool and repeat process. Spread crepe with a good amount of the cream mixture, covering about half the surface. Add sliced trout and roll up like a burrito. This is also great when you cut the burrito into bite-sized pieces. Serve with a lemon wedge.