The Christmas recipes to prepare for your parties must include fish appetizers for the lowland eve. Let yourself be inspired by our delicious proposals.
Are you looking for Christmas recipes for a complete menu and would you like to start with fish starters? Usually, the dinner on December 25 includes appetizers, first and second courses based on fish, while meat is the masterpiece on the tables of lunch on December 25th. Centuries ago, the Catholic Church imposed the table of skinny during the vigil of religious solemnities, prescribing the practice of fasting. Little by little from the fast we went to eliminate the meat and then replace it with the fish, which did not exactly mean tables of skinny!
If you have always adhered to the tradition of the fish menu for Christmas Eve dinner, here is our Christmas recipes for starters.
Scallops au gratin
The scallops au gratin are a gourmet and refined appetizer, perfect for elegant Christmas tables. The first thing to do is to remove the scallops from the shell and wash them very well. Then you can mix bread, parsley, oil, salt, pepper and chopped almonds and walnuts in a bowl. Reposition the scallops in their shell and cover them with the bread. Finally, bake it for 20 minutes at 180 degrees and serve it in a nice red plate.
Rissole of dried codfish
Baccalà is one of those fish that never fails on the Christmas tables and, in particular. You can serve it breaded and fried or in meatballs.
For the preparation of the meatballs, you have to boil the cod and mix it with the pieces of boiled potatoes, salt, pepper and chopped fresh parsley. Once the meatballs are obtained, pass them first into the egg and then into the breadcrumbs and fry them in plenty of hot oil.
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Among our Christmas recipes for appetizers we also included this very scenic and appetizing proposal. For the preparation you have to boil the tails of the prawns and lay them down in a couple together with a very tasty cream. This is not the classic mayonnaise, but a cream obtained by mixing together an egg yolk, a half spoon of mustard, a pinch of paprika and a drizzle of oil. The final touch consists of 3 tablespoons of ketchup, 1 tablespoon of brandy, 2 tablespoons of cream, a pinch of salt and a few drops of Worcester sauce. You will then obtain a sufficient quantity of cream to season 4 scampi cocktails.
Eel in carpione
At Christmas we eat the eel to symbolically throw behind ourselves the original sin represented by the snake that tempted Eve. And what’s more like a snake than an eel? Tradition wants this to be the reason why at Christmas you have to taste at least a piece of eel.
Our proposal includes chunks of breaded eel and fried in oil and sprinkled with a mixture of vinegar, hot pepper, garlic and bay leaves, left to cook over moderate heat for about 30 minutes. Once you have sprinkled the fried eel with the flavored vinegar, you have to marinate it for at least 2 days and you will eat a real treat.
Fried cream puffs stuffed with salmon
In general, salmon appears on Christmas tables in smoked version or in roll and finger food versions. Why not try a more elaborate but also tastier recipe? The cream puffs are prepared in about 30 minutes. Melt 50 grams of butter in a 1.5 liters of milk on the stove over medium heat and add 3 tablespoons of flour a little at a time. Stir constantly adding a pinch of salt and a grated nutmeg.
When the mixture begins to peel off the pan walls, turn off the stove and let it cool for 30 minutes. In the meantime, chop fresh salmon along with a whole egg, two egg yolks and a mix of aromatic herbs in the mixer. Incorporate the salmon into your dough and shape the cream puffs with the help of a spoon. Flour the cream puffs and fry them in oil until they have a nice golden color.