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Gel-Pêche, your privileged supplier of frozen seafood products…

Founded in 1987 by M. Besnardeau, Gel Pêche is the specialist of tropical shrimp but also tropical seafood products (Shrimp, fish, crab, octopus…)

Specialized in Madagascar shrimp since the beginning, Gel-Pêche set up, with Réfrigépêche group, a chain based on stringent quality control standards that allow us to offer a large range of seafood from Madagascar. Thanks to this strong experience, Gel-Pêche established partnerships throughout the world with recognized suppliers in Asia, in Africa and in South America.
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Our products ASC and BIO

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As committed actor, Gel-Pêche sells certified and responsible products.

The Gel-Pêche team will be in Brussels at Seafood from 7 to 9 May 2019.

We are waiting for you on our booth number 1601-33 / 34 – Hall 7, to discover our range of ASC and BIO products, as well as our wild products from sustainable fishing MSC! 🐙

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veloute-avocat-crevettes

Mounth recipe

Enjoy the full season of avocado to prepare a delicious avocado soup with shrimp!

Preparation time : 30 minutes

Cooking time : 5 minutes

Ingredients :

(for 4)

  • 30 shrimps
  • Poppy seeds
  • Paprika
  • Olive oil
  • 3 ripe avocados
  • 2 limes
  • 6 small fresh cheeses
  • Fresh cream

Difficulty :

Recipe preparation :

  • Step 1 :

Crush the flesh of 2 avocados with a fork and sprinkle with half the juice of lime. In your four verrines, divide the avocado puree about 2 cm high. Reserve some of the puree for another layer.
  • Step 2 :

Cut about 12 shrimps in pieces and arrange them on the mashed avocado (4 shrimps cut by verrine). Reserve 8 whole shrimps for decoration of the top of the verrine.
  • Step 3 :

Crush with 6 a fork the 6 squares of fresh cheese and chives chopped into small pieces. Add a little cream (about 5 cl) so that the mixture is less thick.
  • Step 4 :

In your 4 verrines, divide the fresh cheese mixture about 2 cm. Reserve some of the mix for another layer.
  • Step 5 :

Take the third avocado, remove the skin, cut it into small pieces and sprinkle the juice with half a lime.
  • Step 6 :

Mix the avocado pieces with pieces of shrimp (about 10 shrimp).
  • Step 7 :

Spread this mixture in the verrines about 4 cm high.
  • Step 8 :

Finally, mix the remaining mashed avocado and fresh cheese and distribute the mixture in the verrines to form the last layer.
  • Step 9 :

Shell the 8 shrimps and heat  olive oil in a pan. Cook the shrimp for a few minutes until lightly browned and sprinkle with paprika and poppy seeds.
  • Step 10 :

Decorate the top of the verrines with whole shrimps (2 per verrines), a few sprigs of chives and slices of lime.   Keep fresh until ready to serve! Enjoy your meal!

Source : Cuisineaz and La cuisine facile

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