4 spectacular and sustainable fish recipes for Christmas



    They are 4 recipes, so good that you wouldn’t know which one to choose if you had to choose just one. But we are lucky, as Christmas is long and there are many days ahead of us, we will do them all. For several reasons: because they are great dishes, because they solve our daily life as well as our festive moments; because they are cheap and because they are sustainable and help us put our little help to the planet since their main product is fish from aquaculture. What are? Take note: Bar with zucchini and sherry mousseline, Sea bream with lemon and fragrant sauce, Garland of salmon trout salad and tahini vinaigrette; and salmon trout Wellington.

    If you are one of those people who must receive at home on these dates and you like to make a splash with spectacular and different dishes, these are also the dishes that you must add to your cookbook. They won’t make it difficult for you, they won’t take you a lot of time -maximum 1 hour 15 minutes- and they will make your family, friends, guests and everyone sitting at your table fall exhausted. at your feet.

    Sea bream with lemon and fragrant sauce

    Silvia Palma

    It’s a classic recipe from the Mediterranean region, for which you don’t need to be a chef with a Michelin star. The technique, cooking the fish “rolled up” in salt so that the heat reaches it through and it’s done in its own juices and very juicy, is perfect. The different touch is given this time, the lemon sauce and the herbs, which give it very fresh aromas.

    salad wreath recipe with salmon trout and tahini vinaigrette

    Silvia Palma

    Bar with zucchini and sherry mousseline

    sea ​​bass with zucchini and sherry mousseline

    Silvia Palma

    An impeccable dish, with an elegant presentation. It is very rich and surprises with the aromatic touch of sherry, the texture of zucchini and the juiciness of sea bass. And the accompaniment of the mousseline, makes it a round dish. It is very digestive and nutritious. Recommendation: Accompany with a white wine, for example Albariño or Godello.

    Garland of salmon trout and tahini vinaigrette

    salad wreath recipe with salmon trout and tahini vinaigrette

    Silvia Palma

    It’s a “crown”, the one that will make you the queen of lunch or dinner. It’s a very fresh recipe, full of nuances thanks to the tahini vinaigrette and that very delicate salmon trout flavour. The radishes and radicchio give it a crunchy touch that surprises you with every bite. In addition, it is ideal if you are looking for light dishes to compensate – or not – for the excesses of the big days full of food in abundance and calories.

    Salmon Trout Wellington

    wellington salmon trout

    Silvia Palma

    If the sirloin Wellington is a classic that is a hit in trendy restaurants, permanently on the menus of those considered “haute cuisine”, this version with salmon trout is up to the task. This is delicious

Leave a Comment

Your email address will not be published. Required fields are marked *