Christmas is a time for family, friends, and good food! After a whirlwind of a year it seems only right that we go to town with festive celebrations, and what better way to do so than incorporating 5 festive seafood and fresh fish recipes into your Christmas menu.
The Famous Lobster
Lobsters are jam-packed with protein and contain omega-3 fatty acids, they can also help to protect against thyroid disease and anaemia. Lobsters are commonly known for being one of those dishes that are often saved for special occasions, and we can’t think of a better occasion than Christmas to treat your loved ones to a fresh seafood feast. We’d be shellfish not to share our Lobster Thermidor recipe with you, it’s surprisingly easy and very much festive! Plus, you can order fresh and delicious lobster anywhere in the UK at any time, straight to your door with Fish To Your Door - it’s that easy!
2 Cooked Lobsters
For The Butter
150ml of dry white wine
1 Shallot (finely diced)
Tarragon leaves (finely chopped)
Parsley leaves (finely chopped)
1 tablespoon of Dijon Mustard
5 tbsp parmesan
140g softened butter
- First, get started on the butter. Put the wine and shallot into a pan, then bring to the boil and simmer until nearly dry. Tip into a bowl to cool down, mix all the ingredients, roll into a log, using cling film or foil, then chill to harden.
- Remove the Lobster’s claws, using a large knife, cut the lobster in half and wash the head cavity under cold water, then dry with kitchen paper. Lay the lobsters, cut side up, on a baking tray. Crack the claws and remove the claw meat. Divide claw meat between the head cavities. This can be done in advance and kept in the fridge ready for the grill.
- Heat your grill on high. Slice the butter into thin rounds and lay it along the lobsters so all the meat is covered. Grill for 5-8 mins until the butter is bubbling and starting to brown. Put the lobsters on plates, pouring any butter from the tray over them. Serve with homemade chips and some dressed salad leaves.
Everyone’s Favourite - Smoked Salmon and Beetroot Bites
Smoked salmon is a staple during the Christmas period, whether you decide to indulge in a stylish starter or a party canapé, its light on the palate. Sourced all over the world, the most delicious smoked salmon is firstly dried and cured. The fish is then smoked (either hot or cold) over woods, most typically beech and oak but sometimes maple or birth - this process enhances the flavour that we’ve all grown to love during the festive season. Smoked salmon is a hugely popular breakfast dish but the versatility of the fish allows it to also be eaten as a tasty starter - giving your guests a teaser of your fine culinary skills.
6 Potato Cakes, toasted
2 steamed beetroots
120g of smoked salmon
120g of cream cheese
5g of fresh dill, chopped
- Slice the potato cakes diagonally into quarters to make 24 small triangles. Slice the beetroots into 6 thin rounds each, then halve. Slice the salmon into 24 even pieces.
- In a small bowl, mix the soft cheese with a little black pepper to season. Transfer the chopped dill to a small bowl. Arrange everything on a platter.
- To assemble: spread the potato cakes with soft cheese, then top with beetroot, salmon and dill.
Alternatively, if you’re feeling daring, then why not try our Salmon with Pomegranate molasses recipe here.
Serving a fish Christmas dinner may seem a little unconventional to some but it doesn’t make it any less tasty. Crabmeat is delicate and fragrant, making it the perfect addition to your Christmas menu. Our fresh crab cake recipe is delicious! Your friends and family are bound to get their claws in a twist wanting more of these tasty treats. We stock a selection of white, brown and blue crabmeat and all of our crab meat is pot caught and hand picked.
For the spicy mayo
1 tbsp of Dijon Mustard
2 tbsp of red wine vinegar
500ml of canola oil
1 tbsp of Sriracha
Freshly ground pepper
For crab cakes
675g of de-shelled crab meat
16 soda crackers finely crumbled
1 tbsp of mayonnaise
1 tbsp of chive (chopped)
Zest of 1 lemon
1 tbsp of Olive Oil
Salt and pepper
- Using a blender, beat the egg with the Dijon mustard and red wine vinegar. Slowly pouring, add canola oil until the mixture will start to emulsify and become very creamy in texture. Add water if necessary to have a thinner texture. Add the Sriracha. Continue to blend for 1 minute. Season with salt and pepper. Put aside.
- Pre-heat oven to 180 C
- In a large bowl combine all ingredients, except olive oil, and mix well. Form palm-sized cakes and place them on a baking tray covered with parchment paper. In a skillet, heat the olive oil at medium-high heat and in batches, fry both sides of the cakes, about 2 minutes placing them back on the baking tray. Place the baking tray in the oven for 10 minutes. When ready to serve, garnish with a healthy-sized dollop of your spicy mayonnaise.
Sensational Sea Bass
Whether you prefer it grilled, panfried, or baked there’s something about sea bass that makes it the perfect party dish. This winter warmer will not only refresh the palates of your guests, but its lightness is also bound to delight them, as often Christmas is incredibly heavy on the meats. Our festive-themed sea-bass escalope recipe is a tender and juicy option for the table this season.
2 stalk leeks
1/2 cup tomatoes
1 stalk celery
Dash of white wine
800g of sea bass fillets
A small handful of fresh basil leaves
A pinch salt
A pinch pepper
A handful of garlic cloves
A handful of fresh parsley
Stir-fried spring vegetables
- Heat pan with a little oil
- Add in chopped leeks, tomatoes, celery, and dash of white wine
- In another pan, sear your sea bass fillets in hot oil
- Once your fillets have browned lightly throw in your basil leaves, salt, and pepper and leave to cook
- In a pot, add your de-shelled mussels and clams to fish stock and parsley
- Stir well, ensure that the lid is covered tightly, and let it steam through
- Serve together with steamed spring vegetables
From elegant entrees to succulent sides, there are plenty of ways to enjoy this fresh seafood dish during the festive season. Our delicious suitable prawn recipe is yet another reason to incorporate fish into your family’s Christmas menu. Although we’ve decided to steer away from the well known and loved retro tradition of a Christmas prawn salad, our garlic and chilli prawn recipe is bound to stand the test of time, full of flavour and perfect for sharing. At Fish To Your Door, our king prawns juicy, fresh, and famous nationally - if you don't believe us, try for yourself!
8 large shell-on king prawns sustainably sourced
3 cloves of garlic
1 fresh red chilli
A handful of parsley
50ml of olive oil
1/2 teaspoon of smoked paprika
- Peel the prawns, removing the heads, and leaving the tails on. Run a knife down the backs of the peeled prawns and pull out and throw away the dark vein.
- Peel the garlic and finely chop with the chilli. Finely chop the parsley leaves.
- Drizzle the oil into a shallow heat proof terracotta dish or a small frying pan over medium-high heat, add the garlic and chilli and fry for 30 seconds to flavour the oil, before stirring in the paprika.
- Add the prawns and fry for 2 minutes on each side, throw in most of the parsley when you turn the prawns.
- Squeeze half the lemon juice into the dish, then remove from the heat and sprinkle over the remaining parsley and a pinch of sea salt.
- Serve sizzling with warm crusty bread, with the remaining lemon cut wedges for squeezing over, and a glass of good wine to wash it down!
If you decide to incorporate a fresh fish dish into your Christmas menu, why not tag us on Instagram to show us how it went down! For more fresh fish ideas check out our Youtube channel, where we show you step by step how to create mouth-wateringly good dishes. Here at Fish To Your Door we pride ourselves on great service; we deliver a wide selection of sustainably sourced fish, straight to your door!