If you are looking for delicious fish recipes for New Year’s Eve that are ideal as second courses, this time we propose some exquisite dishes to surprise your guests at New Year’s Eve dinner.
The recipes for second courses that we are going to provide below are made with fish. Both the fish and the recipes that we have chosen to prepare can be considered traditional or classic in Christmas cooking.
Fish such as hake, monkfish, turbot , whiting, cod. Of course, we must indicate that in the case of the whiting we are dealing with a small, generally small hake.
If you love fish and want to make recipes for New Year’s Eve in which fish is the main ingredient, this time we propose 4 delicious recipes with which to surprise your guests during New Year’s Eve.
Baked hake loin with prawns
The number of hake loins will depend on the number of guests we have to eat. In this recipe we have put hake loins for four people.
Ingredients:
- 4 hake loins of approximately 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 going to preheat the oven with a temperature of 180 º C for 10 minutes.
- We wash the hake loins and dry them.
- Place the hake loins in a special oven tray or container.
- We sprinkle salt over the loins and also add the oil, white wine and water on top.
- We close the oven door and bake the loins for about 25 minutes at 180º C.
- While the loins are cooking, we pour over the loins a few teaspoons of the juice that is resulting from cooking.
- In case we notice that it is drying, we will add a little more water.
- We put the oil to heat in a frying pan and brown the minced garlic clove and the minced onion as well and sauté.
- Peel the prawns and when the garlic and onion are golden brown, add the prawns.
- Stir to mix well and add the chopped parsley, turn off the heat and reserve.
- Once the fish is cooked, we remove it from the oven.
- We will present the fish fillets with the prawns and the fry on top.
Monkfish with cream
Ingredients:
- 8 slices of monkfish.
- 250 ml. 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 cauldron we put the milk together with the onion cut into pieces, the thyme, the parsley, the bay leaf and cook with the covered cauldron for 15 minutes over medium heat.
- After time, we turn off the fire, strain it and reserve.
- In another cauldron we put the butter on the fire to melt, once it is melted we add the flour and without stopping stirring we gradually incorporate the sauce that we had strained and reserved.
- Add a little salt and a pinch of ground black pepper and cook everything together for 10 minutes over medium heat.
- Add the monkfish slices to the cream, cover the cauldron and cook everything together for 20 minutes on low heat.
- At the time of presentation we will present the monkfish slices with a little cream on top.
Baked turbot with fried garlic
Ingredients:
- A two kilo turbot.
- 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 of the entrails, 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 broth for another occasion.
- We wash the pieces of turbot and dry them.
- We add salt to the pieces of turbot.
- We are preheating the oven with a temperature of 180º C for 15 minutes.
- While we put a little olive oil in a pan to heat and with high heat we brown the pieces of turbot.
- We place the pieces of turbot on a tray or oven container.
- We pour the white wine and a drizzle of olive oil over the turbot.
- We close the oven and cook at 180º C for 15 minutes.
- During cooking, with a spoon, we pour a little cooking juice over the turbot so that the fish does not dry out.
- If necessary we can add a little water.
- Once the turbot is cooked, remove it from the oven and reserve it.
- We peel the garlic cloves and cut them into slices.
- In a pan we put a little olive oil to heat to brown the garlic.
- Once they are golden, we will put them on top of the turbot.
- We will present the turbot with the garlic slices rolled on top and the minced parsley.
- The turbot can also be presented accompanied with a little salad, or with some cooked potatoes.
Cod gratin
This recipe for cod gratin is to be made with salted cod.
Before cooking it, we must soak it in water, cut into pieces, in 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 skimmed 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 has been desalted, we 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, we remove it from the heat and let it cool.
- Once cold we drain it, we crumble it and remove any thorns that it had.
- In another cauldron we put the butter on the fire to melt it.
- Once melted we add the flour and without stopping to stir we add the milk, the pinch of black pepper, the pinch of nutmeg, a little salt, stir and cook over low heat for 15 minutes.
- We put the cod in this sauce and add half the grated cheese to the sauce.
- We put the cod with the sauce in a container or baking tray and put the rest of the grated cheese on top.
- Melt a tablespoon of butter and pour it on top.
- We put the cod in the oven to gratin for a few minutes until it is golden brown.
- We remove the tray from the oven and let it warm.
- We can accompany the gratin cod with some cooked potatoes or a mashed potatoes.
