To bring the fish to the table, as tradition dictates, when there are many you have to adopt some stratagem. Here are some recipes to get by and enjoy the party from appetizer to dessert
Tradition has it that the Christmas Eve menu both based on fish, which is known is not so easy to cook and may require a little effort. If you add to this that on December 24th your house will be "invaded" by numerous guests, the issue becomes even more complex. But if you want to respect tradition at all costs and bring to the table fish dishes for the dinner of the most magical party, you can do it. Just adopt some makeup, Such as, choose not particularly complicated recipes or that you can prepare in advance so as not to fry while relatives and friends are sitting waiting to be served. Here are some tips to prepare a Eve menu for 20 people.
A selection of appetizers
Where to start if you don't give it appetizers. The advice is not to prepare anything that must be served individually and at dinner time, but to opt for a selection of appetizers to be served in trays and that you can also prepare in advance. You could bet on salmon that lends itself to the creation of really greedy appetizers. The salmon jealousies they are easy to prepare, do not require much time and can be served warm. And what about the salmon and leek boats? They are made in just 15 minutes, they are beautiful to look at and will make the table more colorful. If you want to add an ethnic touch to your dinner, but always using fish, the solution could be an exquisite one salmon sushi with goat cheese and vegetables. THE mini salmon and scamorza toast they are a small appetizer that children and kids will also love wholemeal tartlets with salmon mousse they will also appeal to the finest palates. From the North we stole the recipe from the assorted canapés smørrebrød and, if you want to offer some different ingredients, let yourself be inspired by the recipes of the blini with walnut sauce and sea bass tartare and come on swordfish rolls with vegetables and prawns.
Sea lasagna: practical and traditional
When there are many, it would be better to abandon the idea of preparing first courses that need to be skipped at the moment and choose one baked pasta, which can be prepared in advance. The sea lasagnain particular, they can be cooked in different ways, always using fish. You can use i seafood, i shrimps or a delicious fish ragout, prepared with monkfish, redfish and prawns. If you love clams then, you will not be able to resist the recipe marinara lasagna. Also cannelloni in the sea version they are a good idea. THE cannelloni with prawns and oranges for example, they will surprise and conquer all diners. And instead, if you want to prepare something in single portion you could bet on lasagna, robiola and smoked salmon pie.
Squid stuffed with cotechino
For the second you could offer a dish always in line with the entire fish-based menu, but which reserves a surprise inside. How about using the cotechino, symbol of the Christmas holidays, as a filling for the squid? It would be a way to combine meat and fish in an original dish that requires neither too many ingredients nor too many steps. And then, to stay on the topic of squid, we propose the recipes of the Vietnamese squid in sweet cooking and gods stuffed squid on bread cream.
More classic, but never taken for granted, it is the fish soup. The process is simple and while the fish is cooking you can devote yourself to something else because it does not require much attention. A special recipe on the subject is that of prawns, shrimps and "triple" porcino while the palates most fond of authentic flavors will appreciate the preparation of the Porto Recanati brodetto.
Nougat parfait to end sweetly
There are many things to do to organize a dinner for 20 people and they take a lot of time: even just setting up becomes a small business. Choosing a dessert that you can prepare the day before will greatly simplify your commitment. The nougat parfait and the Bavarian nougat and croque monsieur they are preparations in full Christmas spirit and do not require much attention to detail so they are ideal for large doses. Alternatively you could bring it to the table Jule resengrod, the Christmas pudding, a typical recipe from Denmark's Christmas menu, very easy to prepare. If you feel like daring a little instead, trust the greedy eggnog mousse on nougat wafer.
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