Delicious fish menu ideas for Christmas 2017
As in past Christmas, at NatureVia we offer our readers ideas that can come in handy to prepare the menus for Christmas Eve, Christmas Day or New Year's Eve dinner.
This year we have included some changes, we will elaborate complete menus with your starter, first course, second course and how not the dessert that you should not miss even if it is a pinch.
The dessert, that delicious and sweet bite so essential to culminate a good Christmas dinner or Christmas lunch.
We must also point out that the dessert does not always have to be a sweet, we can also eat dessert for a piece of fresh fruit or fresh fruit salad, making dessert a very healthy option.
If you want to see more Christmas recipes published in previous Christmas post you can see them by visiting any of these links that we provide below ... ..
Christmas menu of fish
To prepare this simple and delicious menu we have chosen tuna, salmon, squid or small squid, and for dessert, fresh fruit salad with yogurt cream.
Bites of cherry tomatoes (entree)
The cherry tomatoes appetizers are a light appetizer, they are very rich, easy to prepare and will help us to "go mouth", as they say.
If the cherry tomatoes are too small we can make more of them so that we do not have something small in the starter.
Ingredients for 6 people:
- 2 cherry tomatoes for each person, (24 cherry tomatoes).
- 2 ripe avocados
- A can of tuna to the natural, (without oil).
- A lemon.
- A pinch of ground black pepper.
- A pinch of salt.
- A splash of extra virgin olive oil.
- Squares of biscuit bread, or thin slices of toast.
Elaboration:
- Wash the tomatoes, cut the top part and remove the seeds. We reserve the top part and then cover them.
- Cut the avocados in half, remove the bone and skin.
- Put the pulp of avocado in the blender glass and add a few drops of squeezed lemon, tuna, a little salt, a little bit of ground black pepper, a drizzle of olive oil and beat well.
- We fill the cherry tomatoes one by one with this mixture and then once stuffed we put on top the piece of tomato that we had cut as a cover.
- Then you have each of the cherry tomatoes on a square of biscuit bread or sliced bread.
- We present the cherry tomatoes to take to the table in a nice tray or dishes.
Cannon salad with salmon (first course)
We have chosen the canons to prepare this salad, in case of not getting them we can also make it with spinach, arugula, lettuce buds, or with a mix of lettuce.
Ingredients:
- 2 bags of fresh canons.
- 300 grams of smoked salmon.
- 250 grams of fresh cheese in cubes.
- 3 tablespoons capers.
- Salt.
- Extra virgin olive oil
- Apple vinager.
- Croutons.
Elaboration:
- Wash the canons well and let them drain a little on a drainer.
- We cut the salmon into pieces.
- In a salad bowl or platter we put the lamb's lettuce, the salmon, the capers, the cheese cubes, a little salt.
- Add a good splash of virgin olive oil, a splash of apple cider vinegar, and stir well so that the salad is well dressed.
- At the time of presenting the salad we will present it accompanied by some bread croutons on top.
Stew of baby squid (second course)
Apart from our recipe which we have prepared with squid or small squid, we like to advise other ingredients such as cuttlefish or cuttlefish, squid, large squid that in this case would cut or small octopuses.
Ingredients:
- A kilo of squid.
- 5 cloves of garlic
- 4 Italian green peppers.
- One large onion or two small ones.
- 8 tablespoons of extra virgin olive oil.
- Salt.
- A pinch of ground black pepper.
- A teaspoon of sweet pepper.
Elaboration:
- We wash the squid well, clean its interior and remove the tentacles. Cut the body of the cuttlefish into small slices and the tentacles. Add a little salt over the top and stir.
- Wash the peppers and cut them into thin strips. We remove the skin from the cloves of garlic and the onion and chop everything in a small way.
- In a pot we heat the olive oil to sauté the onion, the cloves of garlic and the strips of pepper with low heat.
- When it is all pochadito, add the squid, raise the heat and sauté for about five minutes, stirring. We add the pepper, the sweet paprika and mix.
- Cover the stew with a little water, cook with soft fire about 15 minutes. Then with medium heat we cook about 10 more minutes, until we notice that the broth reduces a little and the squid are tender.
We serve the hot squid stew, in dishes or small clay pots.
Macedonia fruit with yogurt cream (dessert)
The fruit salad can be made with fresh fruit or with industrial fruit salad in syrup. If we use a fruit salad in syrup, we will open the can and drain the syrup well.
To prepare the fruit salad with fresh fruit we can resort to seasonal fruit, oranges, kiwis, tangerines, persimmons, grapes, papaya.
Ingredients:
- 4 skimmed yogurts.
- A tub of mascarpone cheese.
- 2 tablespoons of honey
- 5 kiwis cut into cubes.
- 2 oranges cut into cubes.
- A good bunch of grapes without seeds.
- 2 tablespoons almond crispy.
- 10 crushed shoulder crust cakes.
Elaboration:
- We remove the skin to the kiwis, to the oranges and cut everything into cubes.
- We wash the grapes, cut them in half.
- We crush the sponge cake and we reserve.
- In the glass of the blender we put the yoghurts, the mascarpone cheese, the honey and we beat everything well.
- Next we will try to mount the dessert in layers, we give idea for a layer of each ingredient, but we can add as many layers as we want, it will depend on the cup or container in which we present the dessert.
- In each dessert cup we put in the bottom one or two spoonfuls of sponge cake in the bottom.
- Add one or two tablespoons of yogurt cream, then a layer of chopped fruit, another layer of yogurt cream on top and to finish a bit of almond crispy.
Enjoy your meal! From NatureVia we wish you all Merry Christmas! ThemesChristmas Christmas Recipes
