delicious fish for the new year will perfectly complement your new year menu. Here are some recipes for you fish dishes, without which no hostess can do.
Fish in cream cheese sauce
INGREDIENTS
- 500 g fillet of any fish
- 250 ml cream (10–20%)
- 150 g hard cheese
- greens to taste
- salt pepper
COOKING
Cut the fish into small pieces. Finely chop the greens. Grate the cheese. Mix cream, cheese, herbs. Salt and pepper the fish and place in a baking dish. Pour in cream cheese sauce. Put in a preheated oven and bake at 180 degrees for 25-30 minutes.
Salmon in creamy caviar sauce
INGREDIENTS
- 600 g salmon
- 2 limes or lemons
- salt pepper
For sauce:
- 100 g red caviar
- 300 ml cream 15–20%
COOKING
Cut the lime into thin slices. Cut salmon into large pieces. Salt and pepper the fish and place in foil. Place 2-3 lime wedges on each slice. Wrap the foil and place in a baking dish. Put in a preheated oven and bake at 180 degrees for 25-30 minutes.
PREPARING THE SAUCE:
Pour the cream into a saucepan and bring to a boil. Simmer over low heat until slightly thickened (about 10 minutes). Remove from fire and cool slightly. Add caviar to the cooled sauce, mix gently. Put the salmon on plates, pour over the sauce.
Pink salmon baked with cheese
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INGREDIENTS
- 500 g salmon fillet
- 150 g cheese
- mayonnaise
- salt pepper
COOKING
Cut salmon into small pieces. Grate cheese. Salt and pepper the fish pieces and place in a baking dish. After grease it with mayonnaise, sprinkle with cheese and put in the oven. Bake at 180 degrees until golden brown (about 30 minutes).
Fish "Dream"
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INGREDIENTS
- 500 g fillet of any fish
- 150 g cheese
- 300 g tomatoes
- 5 tbsp tomato paste or ketchup
- 3 garlic cloves
- greens to taste
- salt pepper
COOKING
Cut the fish into small pieces. Cut the tomatoes into thin circles. Finely chop the garlic. Grate the cheese. Finely chop the greens. Salt and pepper the fish fillet and put it on the bottom of the dish. Put the tomato rings on top of the fish, put the garlic on them and salt and pepper again. Lubricate with ketchup. Sprinkle with cheese and send to the preheated oven. Bake at 180 degrees for 25-30 minutes. Ready meal decorate with greenery.
It is the expectation of change. After all, we all hope for the best and believe that next year everything can change. It is important to “turn on” such a positive attitude already on the eve of the holiday. How? - Prepare something new and unusual. For example, tender and fragrant in the oven. Your choice: trout, salmon, cod, flounder or mackerel. Fast, healthy, tasty and festive!
- 800 g trout fillet;
- 2 tbsp. spoons soy sauce;
- 1 teaspoon lime juice;
- 1 teaspoon grated ginger;
- 3 tbsp. tablespoons chopped almonds and walnuts;
- 1/2 teaspoon ground chili pepper;
- 2 tbsp chopped parsley;
- 2 tbsp. tablespoons of olive oil;
- 1 onion;
- 1 clove of garlic;
- 1 carrot;
- 2 pods of sweet pepper;
- 4 cherry tomatoes.
Trout with a nut crust. Photo: Valentina Bilunova/BurdaMedia
Recipe:
- Wash the trout fillet, pat dry with paper towels and cut into 4 portions. Mix soy sauce with lime juice and grated ginger. Pour the resulting mixture over the fish, cover the container with cling film and leave for 20 minutes.
- Mix nuts with chili pepper, parsley and olive oil. Peel the onion and cut into thin half rings. Peel the garlic and finely chop. Wash the carrots, peel and cut into thin strips. Wash sweet pepper pods, cut in half, remove the stalk with seeds. Cut the pulp into strips. Cut cherry tomatoes into halves.
- Put the prepared vegetables on the bottom of the mold. Lay the pieces of fish on top, distribute the nut mixture over them and bake for 20 minutes. at 180°C.
2. Salmon with creamy mushroom sauce
For cooking you will need:- 4 salmon steaks;
- juice of 1 lemon;
- 3 art. tablespoons of olive oil.
- 1 onion;
- 200 g of champignons;
- 1 st. a spoonful of vegetable oil;
- 1 st. a spoonful of flour;
- 200 ml cream;
- 1/2 bunch of dill greens;
- salt, ground black pepper.
Salmon under creamy mushroom sauce. Photo: Dmitry Korolko/BurdaMedia
Recipe:
- Wash the salmon steaks, pat dry, rub with salt and ground black pepper. Sprinkle with lemon juice and brush with 1 tbsp. a spoonful of olive oil.
- Heat the oven to 60°C. In a skillet, heat 3 tbsp. tablespoons of olive oil and fry the fish on it on both sides until browned. Wrap in foil and put in the oven
- Peel the onion and chop finely. Wipe the mushrooms with a damp cloth, peel and cut into slices. Saute the onion in the remaining oil for 3 minutes. Add mushrooms and fry for 5 minutes.
- Add flour to the onion with mushrooms, mix and fry for 1 minute. Pour in the cream in a thin stream, bring to a boil, salt, pepper and cook with stirring for 2 minutes. Put the salmon on a plate, pour over the sauce and garnish with herbs.
- Wash the dill greens, dry and finely chop. Add to sauce and leave covered for 5 minutes. Arrange the steaks on plates, pour over the sauce and serve. You can decorate with dill sprigs and lemon slices.
- 700 g salmon fillet;
- 2 tbsp. spoons of lemon juice;
- 1/3 teaspoon dried oregano;
- 4 tbsp. tablespoons of olive oil;
- 200 g frozen broccoli;
- 150 g blue cheese;
- 200 ml cream 30% fat;
- 4 green onion feathers;
- salt, ground white pepper.
Salmon with broccoli. Photo: K. Vinogradov/BurdaMedia
Recipe:
- Wash salmon fillet, pat dry with paper towels, cut into 4 pieces. sprinkle lemon juice and sprinkle with oregano. Leave for 15 min.
- Cook broccoli in boiling salted water for 3 minutes. after boiling, recline in a colander and let the water drain.
- Heat the oven up to 180°C. Put the salmon fillet in a mold, spread the broccoli around and bake, covering the mold with foil, for 10 minutes.
- Crumble the blue cheese. Remove the fish and broccoli form from the oven and remove the foil.
- Pour cream over fish with broccoli, season with a little salt and pepper and pour over with cream. Put in the oven for 5 min.
- Wash green onions, dry and chop coarsely. Sprinkle over the baked fish and serve.
- 1 kg of fish;
- 8-10 medium-sized tomatoes of medium ripeness;
- 2 tbsp. tablespoons chopped parsley or 1 tbsp. a spoonful of dry spicy greens;
- 100 ml of refined vegetable oil;
- breadcrumbs;
- ground black pepper, salt.
Fish baked with tomatoes. Photo: Oleg Kulagin/BurdaMedia
Recipe:
- Clean the fish (gut it if necessary), wash and dry, thoroughly blotting with a paper towel. Rub with salt inside and out. Wash tomatoes and cut in half. Cut off the base of the stem, remove the seeds. Salt and lightly fry on all sides in vegetable oil.
- Cut the fish into pieces, put in a greased vegetable oil frying pan, put tomatoes on top, sprinkle with chopped parsley and pepper. Drizzle with oil and sprinkle with breadcrumbs.
- Bake in the oven for 30 min. at 180°C. Before serving, decorate with sprigs of greens. Garnish with fried potatoes.
- 1 onion;
- 1 clove of garlic;
- 800 g potatoes;
- salt;
- 4 tbsp. tablespoons of olive oil;
- 500 g canned tomatoes in pieces;
- ground black pepper;
- 4 cod fillets (180 g each);
- 2 tbsp. spoons of capers;
- 1/2 bunch of parsley;
- 1 st. mustard spoon.
Cod under green paste. Photo: Oleg Kulagin/BurdaMedia
Recipe:
- Finely chop the onion and garlic. Boil potatoes. Saute onion and garlic in 2 tbsp. spoons of olive oil. Add tomato pieces. Salt, pepper. Simmer uncovered for 5 minutes.
- Heat the oven to 200°C. Wash the fillet, dry, pepper and salt. Lubricate the baking dish with oil, pour in the tomato sauce and put the fish on it. Chop the capers (reserve some for garnish).
- Wash parsley, chop and mix with capers, mustard and remaining olive oil. Put the resulting paste on pieces of fish. Cover the form with a lid and place in the oven for 20 minutes.
- Arrange the finished fish on plates with tomato sauce and boiled potatoes. Decorate with capers.
6. Cod with capers and leeks
To prepare you will need (for 4 servings):- 400-600 g cod fillet without skin;
- 1 medium stalk leek;
- 3 art. spoons of small capers;
- 2 medium fleshy tomatoes;
- 1 st. a spoonful of olive oil;
- salt, black ground pepper taste.
Cod with capers and leeks. Photo: Maria Kovaleva/BurdaMedia
Recipe:
- Finely chop the capers. Wash the tomatoes, dry them, cut into small cubes. Rinse the leeks thoroughly, cut into rings.
- Lay out sheets of baking paper on a baking sheet. Spread chopped leek over them. Lay the fish on top of the onion. Salt and pepper, sprinkle with chopped capers. Carefully place tomato cubes on top of the fish, drizzle with olive oil.
- Preheat the oven to 200°C. Wrap parchment on the fish, in the form of an envelope, fasten the edges of each envelope. Bake fish for 15-20 minutes.
- 5 potato tubers;
- 500 g cod fillet;
- 1 onion;
- 200 ml cream;
- 100 g breadcrumbs;
- salt, ground black pepper;
- olive oil for frying.
Cod in cream. Photo: Oleg Kulagin/BurdaMedia
Recipe:
- Wash potatoes, peel and chop coarsely. Heat the olive oil in a frying pan and lightly fry the potatoes in it. Place potatoes in a baking dish. Peel the onion and cut into half rings. Heat vegetable oil in a frying pan and fry the onion in it until golden brown.
- Defrost the fish, if necessary, rinse cold water and pat dry with paper towel. Cut into portions and put on potatoes. Spread the onion evenly over the top.
- Heat the oven up to 180°C. Pour the cream into a baking dish with potatoes, fish and onions and leave for 30 minutes. into the oven. For 5 min. until ready, the form can be removed from the oven, sprinkle the dish with breadcrumbs.
- Ready fish casserole divide into portions, arrange on plates and, if desired, garnish with sprigs of fresh herbs and lemon slices.
- 800 g of tomatoes;
- 1/2 bunch of parsley and basil;
- 750 g fish fillet;
- salt, ground black pepper;
- 6 cloves of garlic.
Fish fillet with tomatoes and garlic. Photo: Oleg Kulagin/BurdaMedia
Recipe:
- Preheat oven to 200°C. Wash tomatoes and cut into slices. Pour into an oiled mold. Salt and pepper. Wash greens, dry. Finely chop. Mix with olive oil, salt and pepper. Peel the garlic and cut each clove lengthwise into 4 pieces. Put the garlic and herbs on the tomatoes and put in the oven for 5 minutes.
- Wash the fish fillet, pat dry and cut into small pieces. Salt and pepper. Put on the tomatoes and pour over the juice formed during baking. Put in the oven for another 15 minutes. The finished dish can be sprinkled with basil leaves. Serve with boiled rice.
- 1 kg of flounder;
- 1 glass of vegetable oil;
- 100 g of a mixture of peeled almonds and walnuts;
- 50 g raisins;
- 0.5 kg of tomatoes;
- salt, pepper, herbs.
Baked flounder with raisins. Photo: Oleg Kulagin/BurdaMedia
Recipe:
- Clean the fish, cut into pieces. Grate with salt and pepper, lightly fry in vegetable oil on both sides. Then put the fried fish on a baking sheet, greased with vegetable oil, bake for 15 minutes. in an oven heated to 180°C. Top the fish with vegetable oil.
- Wash raisins. Put the almonds and raisins in a frying pan, greased with vegetable oil, lightly fry. Take out with a slotted spoon, put in a bowl. Put chopped tomatoes in the same pan, salt, pepper, simmer for 15 minutes. Then rub through a sieve, remove the skin. Simmer the tomato mass for another 10 minutes. until thickened. Put the baked fish on a dish, pour tomato sauce, sprinkle roasted nuts and raisins, garnish with herbs and serve.
- Easy appetizer of avocado and slightly salted red fish. Its preparation is elementary: arrange avocado and salmon cut into thin slices in a serving plate, coarsely pick greens and lettuce, thus decorating the appetizer. Drizzle with a little fresh lemon juice.
- Eggs stuffed with smoked red fish. Cut each of 6 pre-boiled hard-boiled eggs in half, remove the yolks. Add a mixture of mustard and sour cream to the egg yolks. Finely chop the onion, chop the smoked salmon fillet, mix the mixture. Season to taste with pepper, salt, sprinkle with freshly squeezed lemon juice. Take the mixture in a spoon and fill its voids in egg whites, decorate with chopped herbs on top.
- Fish julienne with mushrooms. Chop 1-2 onions as finely as possible, fry, avoiding a black crust, the finished onion should become transparent, add 4 large chopped champignons. Fry over low heat until half cooked. After that, add salmon, one steak, cut into thin strips, is enough. Salt, add 150 ml of low-fat cream. Form a homogeneous mass and fill the baking molds with it, sprinkle with grated cheese and put in the oven for 10 minutes.
- Beetroot cocktail with cottage cheese and salmon. Boil 1 beetroot, peel it and chop coarsely. Dilute in water 1.5 tbsp. tablespoons of gelatin Wipe 150 g of cottage cheese through a sieve, add 2 tbsp. spoons of sour cream. Whip 100 ml of very heavy cream, add grated orange zest (1 tsp is enough) and a mixture of 2 tbsp. spoons of orange and lemon juice (one each). Whisk everything in a blender to a liquid consistency, and briefly send the gelatin to the microwave, then carefully add it to the snack. Mix everything, divide the mixture into glasses. Make roses from thin slices of salmon, decorate each glass with them.
Advice! Use low-fat cottage cheese or goat cheese.
Salads with fish for the New Year's table
with persimmon
On a plate for each guest, lay out a lettuce leaf, on top - slices of salmon and persimmon slices. As a dressing, use a mixture of chopped walnuts and mustard. Use traditional seasonings of your choice, don't forget salt and pepper.
Pour the dressing over the dish, put large (into 4 parts) chopped quail eggs on top.
"Fire Rooster"
A very relevant salad for table setting at a meeting in 2017. It is convenient that the salad is made up of only three components: eggs, sardines canned in their juice and processed cheese. A simple “mimosa” will be argued by culinary specialists, but there are some nuances here.
- Boil 3 eggs, cool, peel and remove the yolks.
- Open the fish, put it in a bowl and soften with a fork.
- Grate 200 g of cheese and proteins on a fine grater.
- Start spreading on a flat dish grated cheese in the form of a body of a cockerel, put a little mayonnaise on top.
- Complete the form with half of the grated protein, cover with a thin layer of mayonnaise.
- Lay out the sardine, following the given shape. If necessary, pepper and add salt, grease with mayonnaise.
- Sprinkle with the rest of the protein, apply mayonnaise.
- Break up the yolk. Sprinkle them over the salad top and sides.
- From red sweet pepper, cut into strips, make a tail and individual feathers on the wing, lay out an imitation of a scallop and form a beak. For the eye, you can use a pea of black pepper or a piece of olive.
Hot fish dishes
Sturgeon in champagne
- Sturgeon skinned, washed, cut into fillets.
- Chop 1 onion and celery tuber.
- Put the fish together with vegetables in a saucepan, add a little butter.
- Fill with champagne (bottle of brut).
- Simmer on low heat for half an hour.
- When you take out the fish, evaporate the broth, for the consistency of the sauce, pour it over the dish.
Advice! Mashed potatoes are the perfect side dish for fish in champagne.
Merchant pike perch
- Prepare the fish.
- Prepare a special marinade from 1 grapefruit, lemon, 350 g canned pineapples, 2 tbsp. a bed of soy sauce and 3 tbsp. spoons of honey, grind everything thoroughly and mix in a blender.
- Pour the marinade over the fish for 8 hours, keeping it in a cold place.
- After removing the fish, dry it from excess marinade and fry in olive oil.
Advice! If you simply and without frills decide to fry fish for the festive New Year's table, keep in mind that its taste will improve if it is kept in milk for 10 minutes before frying.
Trout in Georgian
- Finely chop a bunch of parsley, 6 cloves of garlic and 2 small onions.
- Melt 2 tbsp. tablespoons of butter, add mustard and chopped seasonings.
- Put the fillet on foil, generously grease with the resulting sauce, cover with a second piece of fillet on top, wrap the foil and put in the oven for 15 minutes.
- In the meantime, chop some hazelnuts and finely chop 50g of bacon, fry them together.
- After unwrapping the fish in foil, sprinkle bacon and nuts on top.
Attention! Both river and sea trout are suitable for cooking according to this recipe. The difference is that the river fish is often not large, so you will need to take it apart into fillets yourself, but from the sea fish, which is large, you can ask to cut off the desired chunk. Keep in mind that the tail of this fish has more pronounced palatability and will be more appetizing when cooked.
We hope that the recipes from our selection will be useful for decorating your table on New Year. In addition to the fact that fish dishes are exquisite and tasty, they are also easier to digest, having more benefits, which will undoubtedly come in handy for an active celebration.
Stuffed fish: video
Fish is an essential product for humans: it is rich in useful substances and vitamins that a person cannot get in any other way. That is why fish is actively harvested in natural reservoirs, seas and oceans, and also specially bred on farms. It is impossible to imagine most cuisines of the world without fish dishes.
There are a lot of types of fish, as well as dishes prepared from it, it is almost impossible to list everything. New Year is a good occasion to cook something original, tasty and unbanal from fish. And fish, like no other product, allows you to experiment with it and create something new every time. The most ordinary, small fish with the addition of unexpected ingredients, with the use of fiction and fantasy, can turn into cooking masterpiece! In addition, fish is not as heavy as meat, so fish dishes for the New Year are always appropriate.
Before preparing second courses and snacks from fish, eating it, the fish is washed, cleaned of scales, fins and tail, head are removed, gutted. These procedures need to be given special attention, here you need to be careful and attentive. The removed parts of the fish carcass can be saved and later used, for example, for cooking fish broth. The carcass itself, if desired, can be cut into fillets, steaks, etc., since fish for the New Year can be prepared in different ways. You can cook a lot of fish on the New Year's table different snacks and salads, which are advisable to make in advance. After all, such dishes are perfectly preserved in the refrigerator under a film or in convenient containers.
Fish for the New Year 2019 is no different from the options for fish dishes for other holidays, and the patron saint of 2019, the Pig, has a positive attitude towards fish. One has only to take care of the festive decoration of these dishes, because everything on the table should be bright, magical, memorable. The main thing is that it was tasty fish!
By the New Year, everything on our menu should be tasty and beautiful.
Cook fish New Year's dishes our tips and recommendations will help you, they relate not only to fish cooking, but also to the storage of fish:
When freezing fish, it must be kept in the refrigerator for a long time: in the freezer for at least three days;
How bigger fish, the longer freezing time it requires;
Any kind of fish must be thoroughly cooked: fry it in a flattened state for half an hour, cook for at least 20 minutes;
You need to salt any fish and caviar in a large amount of salt: in a strong 20% brine, small fish are disinfected in a day, and large fish in two weeks;
Mackerel, horse mackerel, bluefish, tuna should not be fried, these dishes turn out to be low-juicy and tough. They are best stewed, baked or boiled, this dish will turn out more delicious. More fatty fish are suitable for frying: halibut, flounder, prystipoma;
It is good to fry the fish in the dough, suitable for this: hake, cod and other low-fat fish, it will be tender and tasty, because the dough prevents the fish from drying out;
When cooking fish soup, fish bones and heads should be dipped not in hot, but in cold water;
Roots for fish soup: onions, carrots, parsley must first be fried, this improves the color and aroma of the broth;
It is supposed to put potatoes in a fish pickle before laying cucumbers;
Bay leaf, like browned roots, should be put in soups 10-15 minutes before the end of cooking;
To fish cakes They turned out delicious, juicy, you need to make them exactly according to the recipe. If you add more bread and less water, their juiciness decreases. Bread for cutlets must certainly be of the first or highest grade;
Fish, like dishes from it, does not tolerate long-term storage even in ideal conditions including in the refrigerator.
