Do you like fish and also shellfish? We propose 3 delicious recipes: hake with green sauce, prawn curry and baked salmon with prawn béchamel.
Fish is one of the most popular foods during the holidays, especially at Christmas, since it is very digestive and there are also thousands of possibilities when preparing a fish recipe; dozens of different species and many different ways to prepare it. However, it is also definitely ideal when it comes to consuming it practically all year round.
We have compiled some of the most delicious fish recipes, with which you will surprise your guests on any special occasion.
Hake casserole in green sauce with clams and prawns
Ingredients
- 8 slices of hake
- 4 onions
- 2 cloves of garlic
- 200 grams of clams
- 200 grams of peeled prawns
- 1 splash of white wine
- Olive oil
- Flour
- Fresh parsley
Step-by-step preparation
- We put the clams in a small saucepan over the fire, cover and cook until they open. We booked.
- We salt the hake slices, flour them, shaking off the excess well and fry them in a deep saucepan or frying pan until lightly browned on both sides. We take out and reserve.
- In the same oil, add the chopped onions and garlic and fry until golden brown. Add a good splash of white wine and a few sprigs of chopped fresh parsley, shake the pan a little, scratching the bottom to recover all the flavors, and add the hake slices again. Cook covered over medium heat for 10 minutes.
- Add the clams with the cooking game, which we will have strained with a cloth strainer, and the peeled prawns, and cook uncovered for 10 more minutes to thicken the sauce. We serve hot.
Prawn curry
Ingredients
- 32 prawns
- 4 shallots
- 2 cloves of garlic
- 1 3 cm piece of ginger
- 2 red chili peppers
- 1 cinnamon stick
- 6 cardamom pods
- 1 can unsweetened coconut milk
- ½ glass of boiling water
- Sesame or peanut oil
For the mash
- 3 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 tablespoon of turmeric
Step by step recipe
- We peel the prawns and gut them, making a cut along the tail above the black thread, to pull it out.
- Mix the turmeric, lemon juice and soy sauce in a bowl, add the prawns, mix well, cover and leave to marinate in the fridge.
- Add a little oil to a large frying pan and when it is hot, fry the shallots, garlic and chili peppers – all finely chopped – and the grated ginger, for 10 minutes until all the aromas are released and they acquire a golden color. Add the cinnamon stick, the cardamom pods and the prawns along with all the maceration and fry for 1 minute until the prawns change color. Add the coconut milk and boiling water and cook for 4 more minutes.
- Serve piping hot with basmati rice.
Baked salmon with prawn bechamel
Ingredients
- 6 salmon fillets
- 300 grams of prawns
- 1 spring onion
- 2 leeks
- 1 squirt of brandy
- Olive oil
- 2 tablespoons fresh parsley
- Bechamel sauce
Step by step recipe
- In a frying pan with a little olive oil, fry the leek, only the white part, and the finely chopped chives. When the vegetables are well poached, add the brandy and stir for 2 minutes to allow the alcohol to evaporate. Add the peeled prawns and cook for 2 more minutes until they change color. Add the chopped fresh parsley and pour everything into the casserole with the béchamel sauce. We mix well and reserve.
- In another pan or on a griddle that we will keep very hot and without the need for oil, we fry the salmon loins, only for 1 minute on each side, to brown them on the outside without being done on the inside. We take out on absorbent paper.
- Place a layer of the vegetable and prawn bechamel in a dish of honor, place the salmon fillets on top and cover with the rest of the bechamel. We put in the preheated oven at 180º for 15 minutes until the surface is golden. We serve fresh from the oven.
