FISH MENU RECIPES – 4 EASY IDEAS

Full Fish menu, 4 quick ideas for a lunch with fish. Octopus salad and shrimp cocktail in shells  as  appetizer, a first course of pasta with linguine with swordfish, a second course of fish with salmon in a puff pastry crust. The 4 easy fish recipes are part of the Super Christmas Menu 2017, but they are delicious all year round!

INGREDIENTS

Octopus salad

  • 1 kg octopus
  • vinegar
  • 60 g rocket salad
  • 10 cherry tomatoes
  • salt
  • olive oil
  • balsamic vinegar

Shrimp cocktail

  • 1 rectangular ready puff pastry
  • 2 tbsp mayonnaise
  • 2 tbsp greek yogurt
  • 1 tbsp ketchup
  • 200 g shrimps already cooked
  • iceberg lettuce

Swordfish linguine

  • 320 g di linguine
  • 300 g swordfish
  • 15 cherry tomatoes
  • 50 ml white wine
  • olive oil
  • 1 clove garlic
  • chili pepper
  • chopped pistachio
  • fresh mint

Salmon in crust

  • 2 slices salmon 250g approx
  • 300 g spinach cooked and drained
  • 1 rectangular ready puff pastry
  • 1 yolk
  • milk

PROCESS

Octopus salad
  1. Cook 1 kg of octopus in boiling water for 20-25 miniutes, with the addition of a few tablespoons of vinegar. To understand if the octopus is ready, try to pierce it with a fork that must penetrate easily, otherwise wait a few more minutes. In the recipe I used small octopuses, if you use a big octopus, cooking may take a little extra time.
  2. After cooking, drain the octopus and let it cool. Then cut it into small pieces and place it in a bowl.
  3. Add to the bowl the rocket salad, sliced or chopped with your hands.
  4. Cut in half the cherry tomatoes and add them to the salad, add salt to taste. Sprinkle with olive oil and a little balsamic vinegar. Mix everything and bring the octopus salad to the table.
  5. The octopus salad can be prepared as a Christmas appetizer, or it can be served as a second course of fish. The octopus salad can be prepared as a Christmas appetizer, or it can be served as a second course of fish.
Shirmp cocktail in puff pastry shells
  1. Roll out the puff pastry and cut it into six parts, take a muffin mold already oiled and place the squares of puff pastry working the edges to shape the shell. Place them spaced in the mold, so that the edges do not touch each other.
  2. With a fork pierce the bottom of the shells. Bake in a ventilated oven at 185°C /365° F for 15-20 minutes.
  3. Then prepare the cocktail sauce. In a bowl mix the mayonnaise, the Greek yogurt and the ketchup. Slice the iceberg lettuce and use it to create the base by place it on the bottom of the shell.
  4. Pour a teaspoon of cocktail sauce into each of the shells, place some shrimp in the middle, and cover with more sauce, then decorate with other shrimps. The shrimp cocktail in puff pastry shells is ready. Perfect as a Christmas appetizer or for all the times you want something delicious! Pour a teaspoon of cocktail sauce into each of the shells, place some shrimp in the middle, and cover with more sauce, then decorate with other shrimps. The shrimp cocktail in puff pastry shells  is ready. Perfect as a Christmas appetizer or for all the times you want something delicious!
Swordfish linguine
  1. Cook the linguine, or another kind of pasta, in salted boiling water.
  2. Clean the swordfish and cut it into dice. Lightly flour and mix. In a pan heat the olive oil and chop a clove of garlic. Add a piece of chili pepper to taste.
  3. Cut into small pieces 10 or 15 cherry tomatoes directly in the pan. Then add the diced swordfish and let fry for a few minutes stirring occasionally.
  4. Add half a glass of white wine and add salt to taste. When the linguine are ready drain them and add them to the pan together with a spoon of boiling water. Mix well and you are ready to serve.
  5. Place the linguine with swordfish on a plate, and finish the dish with pistachio grains and a few mint leaves on top. Place the linguine  with swordfish on a plate, and finish the dish with pistachio grains  and a few mint leaves on top.
Salmon in puff pastry crust
  1. Boil the spinach in salted water, drain it and squeeze it. Roll out a ready rectangular puff pastry. In the middle form a strip with half of the spinach.
  2. Place the two slices of salmon on the spinach and add salt to taste. Cover with the remaining spinach trying to compact with your hands. With a knife or a cutter, make some oblique cuts on both sides of the filling. Then raise the strips one by one to wrap them on the filling until everything is covered.
  3. In a small bowl, mix an egg yolk with a little milk and brush over the entire surface of the pastry.
  4. Bake at 190°C / 374°F for 30 minutes. Let it cool and you can cut the salmon in crust into slices. Bake at 190°C / 374°F for 30 minutes. Let it cool and you can cut the salmon in crust into slices.

Articolo scritto da Benedetta

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