How to cook trumpeter

Trumpet - marine gastropod mollusc of the family Buccinidae in size from a few millimeters to 25 cm Distributed in temperate and cold ocean waters of the Northern hemisphere. In the spiral calcareous shell is hiding the body of the mollusk. This type of delicacy is very well absorbed by the body. In this, as in many seafood contains a large amount of protein and micronutrients. From trumpeter is edible foot with which he moves. When you jam in salt water mollusk is separated from the shell. To ensure that the seafood is not lost, once you've got the body of a mollusk, it should immediately prepare.

You will need

- trumpeter (200 g);
- mushrooms (100-150 g);
- sweet pepper (1 pod);
- butter (2 tbsp);
- flour (2 tbsp.);
- milk (3/4 Cup).

Instruction

Take mushrooms, peel and wash them. Put on the stove a pot of water. In boiling water omit the mushrooms. After the mushrooms have cooked, drain the water. Take the cut Board and cut into strips mushrooms.

Then take the pan, put on the gas, put the butter and fry them. Add diced bell pepper. Sauté until Golden brown.

In the prepared mushrooms, add the flour. Keep stirring the mushrooms, adding the milk. Bring contents to a boil and cook for 1 - 2 minutes.

Then add sliced trumpeter. Bring to boil again. Prepared dish can be served with boiled potatoes or rice.

Note

Trumpet - perishable product. Once you separate the body of the mollusk from the shell, it should immediately prepare.

Useful advice

Before you freeze the seafood, it should boil in salted water for 10 minutes;

Before cooking, thoroughly rinse the clam in order to avoid remaining sand;

Cooking trumpeter too long is not worth it. The main thing - not to overdo it in the water, so as not to become a rubber

Is the advice useful?