Recipes of second courses with fish for New Year's Eve

The recipes of second courses that we are going to facilitate are made with fish. Both the fish and the recipes we have chosen to prepare can be considered traditional or classic in the Christmas kitchen.

Fish such as hake, monkfish, turbot, whiting, cod. Of course, we must indicate that in the case of the whiting we have a small hake, usually small.

If you love fish and want to prepare recipes for New Year's Eve in which fish is the main ingredient we propose you on this occasion 4 delicious recipes with which to surprise your guests during New Year's Eve.

Baked hake loin with prawns

The amount of hake loins will depend on the number of diners we have to eat.

In this recipe we have put hake loins for four people.

Ingredients:

  • 4 hake loins of about 150 grams.
  • 400 grams of fresh prawns.
  • 100 ml. of extra virgin olive oil.
  • 50 ml. of white wine.
  • 50 ml. of water.
  • One garlic clove.
  • A sweet onion.
  • A few sprigs of parsley.
  • Salt.

Elaboration:

We are preheating the oven with a temperature of 180 º C for 10 minutes.

Wash the hake loins and dry them.

Place the hake loins in a tray or special baking dish.

Sprinkle salt over the loins and add oil, white wine and water.

Close the oven door and bake the loins for about 25 minutes at 180º C.

While the loins are cooking we are throwing over the loins, a few teaspoons of the juice that is resulting from the cooking.

In case we noticed that it is drying, we will add a little more water.

Put the oil to heat in a pan and brown the minced garlic clove and the chopped onion as well and sauté.

Peel the prawns and when they are golden brown the garlic and the onion we throw the prawns.

Remove to mix well and add the minced parsley, turn off the heat and reserve.

Once the fish is cooked, remove it from the oven.

We will present the fish loins with the prawns and the rehash on top.

Monkfish with cream

Ingredients:

  • 8 slices of monkfish.
  • 250 ml. of skimmed milk.
  • 5 tablespoons of liquid cooking cream.
  • 50 grams of unsalted butter
  • 30 grams of simple wheat flour.
  • A sweet onion.
  • A bay leaf.
  • A sprig of fresh or dried thyme.
  • A few sprigs of parsley.
  • A pinch of ground black pepper.
  • Salt.

Elaboration:

In a pot we put the milk together with the chopped onion, the thyme, the parsley, the bay leaf and cook with the cauldron covered for 15 minutes over medium heat.

After the time, we extinguish the fire, we strain it and we reserve it.

In another caldron put the butter on the fire to melt, once melted add the flour and without stopping to stir we incorporate little by little the sauce that we had strained and reserved.

Add a little salt and a pinch of ground black pepper and cook together for 10 minutes with medium heat.

Add the slices of monkfish to the cream, cover the cauldron and cook together for 20 minutes with the low heat.

At the time of the presentation we will present the slices of monkfish with a little cream on top.

Turbot baked with fried garlic

Ingredients:

  • A turbot of two kilos.
  • 100 ml. of extra virgin olive oil.
  • 100 ml. of white wine.
  • 6 cloves of garlic
  • A few sprigs of parsley.
  • Salt.

Elaboration:

We can ask the fishmonger to clean the turbot from the viscera, to separate the head and cut the body of the turbot into four pieces.

The head of the turbot can be saved to make a fish stock for another occasion.

We wash the turbot pieces and dry them.

We put salt to the pieces of turbot.

We are preheating the oven with a temperature of 180º C for 15 minutes.

While we put in a pan a little olive oil to heat and with strong fire we go browning the pieces of turbot.

We place the turbot pieces in a tray or oven container.

We toss the white wine and a little olive oil over the turbot.

Close the oven and cook at 180º C for 15 minutes.

During the cooking with a spoon we are throwing over the turbot a little cooking juice so that the fish does not dry out.

If needed, we can add a little water.

Once the turbot is cooked, remove it from the oven and reserve it.

Peel the garlic cloves and cut them into slices.

In a pan put a little olive oil to heat to brown the garlic.

Once they are golden we will put them above the turbot.

We will present the turbot with the rolled garlic on top and the minced parsley.

The turbot we can also present it accompanied with a little salad, or with some cooked potatoes.

Cod gratin

This recipe for cod gratin is to be prepared with salted cod.

Before cooking it, we must put it in water, cut into pieces, inside the refrigerator for about three days before, during which we must change the water once a day.

Ingredients:

  • Half a kilo of cod.
  • Water to cook the cod.
  • Half a liter of skim milk
  • 50 grams of unsalted butter
  • 50 grams of grated Parmesan cheese.
  • 40 grams of simple wheat flour.
  • A pinch of ground black pepper.
  • A pinch of nutmeg.

Elaboration:

Once the cod is desalted, place the pieces of cod in a cauldron with water in a quantity that only covers it.

We put the cod to cook and when it starts to boil, remove it from the heat and let it cool.

Once cold we drain it, we crumble it and removing the thorns that it had.

In another caldron we put the butter on the fire to melt it.

Once melted add the flour and without stopping to stir add the milk, the pinch of black pepper, the pinch of nutmeg, a little salt, stir and cook with low heat for 15 minutes.

We put the cod in this sauce and we put the sauce half the grated cheese.

We put the cod with the sauce in a container or baking tray and toss over the rest of the grated cheese.

Melt a spoonful of butter and toss it on top.

We put the cod in the oven to gratin for a few minutes until golden brown.

Remove the tray from the oven and let cool.

The cod gratinated can be accompanied with some cooked potatoes or a mashed potatoes. ThemesChristmas Christmas Recipes

Danish New Year's Eve Cod Dinner - Nytårstorsk (March 2024)