Five ideas for the New Year’s table: fish snacks, risotto and royal cake

Five ideas for the New Year’s table: fish snacks, risotto and royal cake
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If you are determined to prefer gourmet fish and seafood for the New Year and abandon traditional salads and heavy meat dishes, we have five interesting recipes for you.

The menu of the New Year’s table can be easy, useful and original, but at the same time very festive. Then you do not have to immediately after the holidays to go on a strict diet or torture yourself in the gym twice as hard as usual.

Ukraine , Ukraingate , 22 , December , 2021 | kitchen

Salad of Norwegian herring, mango and pineapple

Ingredients (4 servings):

2 pcs. fillet of lightly salted Norwegian herring
2 tomatoes
1 mango
2 slices of fresh pineapple
Gas station:

30 g of green onions
2 chili peppers (remove seeds)
10 g of fresh parsley
2 tsp. spoons of white balsamic vinegar
1 tsp. spoon of sugar
5 st. l. olive oil
salt to taste
Method of cooking:

Cut herring fillets into slices to taste. Peel the tomatoes and mangoes and remove the core, then cut them into cubes together with the pineapple. To prepare the dressing, finely chop the chili peppers, onions and parsley, mix with balsamic vinegar, adding sugar, olive oil, salt and pepper. Mix fruits and vegetables, place on a plate, pour dressing and top with herring.

Marinated trout with avocado mousse

Cooking time: 40 minutes

Number of servings: 4

Ingredients:
320 g of trout fillets
400 ml of soy sauce
Avocado mousse

1 avocado
1 clove of garlic (chopped)
1 st. l. cream
2 st. l. olive oil
1 tsp. lime juice
salt to taste
Yogurt with coriander

50 ml of natural yogurt
fresh coriander
lemon
baguette
olive oil
Cut the trout into large square pieces, place in a bowl and pour over the soy sauce, leaving for at least 1 night. Then remove the trout from the sauce, dry and fry in a pan for just a minute until the crust appears on the edges. Cut the fish into thin slices.

Avocado mousse
Peel an avocado and mash the flesh with a fork. Gradually add chopped garlic, sour cream and olive oil. Mix thoroughly until smooth (if necessary, beat in a blender), season with salt and lime juice.

Yogurt with coriander
Mix yogurt with finely chopped fresh coriander and season to taste with lemon juice.

Preheat oven to 180 ° C. Cut the baguette into thin slices and place on a baking sheet. Drizzle with olive oil and fry until crispy golden crust (8-10 minutes). Put a little mousse of avocado, a slice of trout on a slice of bread and add yogurt with coriander on top.

Salmon baked in honey-mustard sauce

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The highlight of this dish is not only that it is easy and quick to cook, but also that the salmon in a completely unique sauce acquires a truly unusual taste and aroma that will be remembered for a long time.

Ingredients:

salmon steaks (or salmon) – 4 pcs.
meadow or flower honey – 2 tbsp. l.
soy sauce – 4 tbsp. l.
spicy or Dijon mustard to taste
dry mustard grains
olive oil – 2 tbsp. l.
chili peppers to taste
Mix mustard with soy sauce, honey and oil, add dry mustard seeds and a little hot red pepper, mix. Wash the salmon, dry it, put it in a porcelain or glass bowl and pour the resulting sauce. Leave to marinate in the refrigerator for 1 hour. Preheat the oven to 200 ° C. Lay the steaks lightly, lined with baking paper (not aluminum foil), pour the remaining sauce on top and bake in the oven for 20 minutes. The first 5 minutes at maximum heat, then at minimum.

The perfect side dish is mashed potatoes or mashed potatoes with carrots, green vegetable salad, broccoli casserole with cheese.

Risotto with cuttlefish ink: a recipe from Aram Mnatsakanov

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fish broth, n / f – 250 ml
rice “Carnaroli” – 100 g
fresh-frozen peeled squid – 53 g
salmon caviar – 40 g
Bulgarian pepper – 35 g
olive oil – 25 ml
wine for the kitchen – 20 ml
parsley – 1 g
garlic – 6 g
cuttlefish ink – 4 g
spices – 1 g
green onions – 4 g
salt – 3 g
Fry the garlic. There at the bottom of the pan put thinly sliced red bell peppers, parsley, green onions. Add white wine and olive oil. Fill the rice, pour the fish broth. When the rice is almost ready, add the cuttlefish ink. Separately in a frying pan fry squid fillets in olive oil with salt, garlic, pepper and parsley. Mix the contents of the pan with the contents of the pan. Decorate the dish with a spoonful of red caviar.

Chocolate cupcake from British royal confectioners

vinegar – 15 g
milk – 300 ml
vegetable oil – 50 ml
butter (melted and cooled) – 60 g
eggs – 2 pcs.
vanilla essence – 5 ml
sifted flour – 250 g
cocoa powder – 75 g
powdered sugar – 300 g
soda – 10 g
white chocolate – 100 g
Ingredients for cream topping:

dark chocolate with a high percentage of cocoa – 90 g
butter – 100 g
powdered sugar – 125 g

You can also use ready-made glaze.

Biscuit preparation:

Preheat oven to 150 degrees.
Mix flour, sugar, cocoa powder and baking soda in a bowl
Beat eggs in a separate bowl with vanilla essence, ghee, butter, milk and vinegar.
Slowly add the wet mixture to the dry mixture.
Make sure the dough is smooth, without lumps.
You can add chocolate chips (alternatives may be nuts, dried fruits).
Arrange the cupcake tins on a tray.
Use a metal spoon to evenly divide the mixture into molds.
Bake for about 15-18 minutes, remove from the oven when the cupcakes look golden and elastic to the touch.
Leave to cool.

Preparation of glaze:

Mix sugar and butter until the mass becomes light and creamy.
Add warm melted chocolate to it.
Pour the icing on the finished cupcakes, gently use a teaspoon or a small ice spatula if you do not have a special pastry bag for the icing.

If you use ready-made glaze: