CHRISTMAS is going to be different for many of us this year – so why not use it as an excuse to change your traditional dinner? Prawn cocktail is the ultimate starter. But there are lots of fish dishes that would impress your diners. If you are worried about preparing it, just head to your […]
CHRISTMAS is going to be different for many of us this year – so why not use it as an excuse to change your traditional dinner?
Prawn cocktail is the ultimate starter.
This year Christmas will be different – why not try a different dish for dinner?[/caption]But there are lots of fish dishes that would impress your diners.
If you are worried about preparing it, just head to your local Morrisons store.
Its fishmongers will fillet and prepare your fish exactly how you want it.
Here are three recipes from Love Seafood that work as starters or are a great choice for party food.
Serves 2
Preparation time: 10 minutes
Cooking time: 2 minutes
For the mayo:
Mix the mayonnaise with the garlic, lemon zest and parsley, and set aside.
Place enough oil in a large saucepan, or deep-fat fryer to fill half. Heat to 180C. If you don’t have a cooking thermometer, test it is hot enough by dropping a cube of bread into the oil – it should turn golden in one minute.
Combine the flour, cayenne pepper and paprika in a bowl with a pinch of salt. Put the beaten egg in a separate bowl.
Put the squid in the bowl of seasoned flour and toss well. Remove the rings from the bowl and shake off any excess flour. Then dip the squid into the egg. Gently lift the squid rings out of the bowl, allowing any excess egg to run off.
Lower the squid into the hot oil and cook for two minutes.
Drain on kitchen paper and serve immediately with the mayonnaise and lemon wedges on the side.
Serves 6
Preparation time: 25 minutes
Cooking time: 10-15 minutes
Heat oil in a pan, add the onion and cook gently until softened.
Mix the cooked onion with the prawns, potato, herbs and lemon zest. Season with salt and pepper and mix well. Divide into 12 balls and roll each to form a log shape. Place in the fridge for 30 minutes to firm up.
Put the flour, eggs and breadcrumbs into separate bowls. To coat the croquettes, roll them in the flour, then the egg and finally the breadcrumbs.
Heat oil in a deep-fat fryer or a large deep pan to 180C. Deep fry croquettes for three minutes, or until golden. Once cooked, drain on kitchen paper until ready to serve. Then serve with the seafood sauce and with lemon wedges on the side.
Serves 4
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Preheat the oven to 200C/fan 190/gas 6. Put the tomatoes on a baking tray, drizzle with olive oil and roast for 20 minutes until soft. Place brown crab meat, half the mayonnaise, ketchup and cayenne into a food processor, and blend until smooth.
Place white crab meat, mayo, tarragon, chives and lemon juice into a bowl and mix.
Drizzle olive oil on to sourdough slices and place on a hot griddle until toasted.
Top with the roasted tomatoes, a spoon of white crab mix, some brown crab mayonnaise and serve, garnishing with lemon.
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