4-Course Fish Menu

Time to present you with the second menu I believe is suitable for Christmas but of course, also any other time of the year when you have guests over and you want to impress them with a delicious, healthy, homemade meal without spending hours in the kitchen!

I started with a Vegetarian Menu and a Chicken Menu and now I will give you an amazing Fish Menu!

4-Course Fish Menu

For this menu I choose a somewhat Italian style. These three courses are my favorite vegetarian options and the guests I served these dishes to absolutely loved them! So if you want to impress your family with a healthy bit amazing vegetarian menu you should absolutely give this one a try! Of course you can substitute the quinoa for just regular (brown) risotto rice. How you can make this one is the same as for the quinoa recipe, it only takes a little bit more time and if you want you can add a glass of wine to the risotto when you crumble over the vegetable stock instead of the glass of boiling water.



My Pumpkin Soup. You can make this earlier during the day and only heat it up when it's time to start!


Surprise your guests with a small appetizer during your starter and your main menu. My family and I always like to make a spoon with smoked salmon, fresh basil and some cottage cheese. And a spoon with 'Dutch shrimps' (the small ones), some cocktail sauce and fresh parsley. Simple, easy to make and perfect!


And for our main course you definitely need to make my amazing codfish with a delightful crust served with a nice simple salad and of course the rosemary thyme potatoes. For this dish I would also suggest that you make two simple, yet delicious side dishes. A carrot puree and peas with a twist!

For the carrot puree you need 100 gr carrots per person and some fresh thyme leaves. How do you make it?
  1. Clean the carrots, cut them into slices (in your food processor). Put them with a little bit of extra virgin olive oil, pinch of sea salt and some fresh thyme leaves in a hot sauce pan. Pour enough boiling water with it so they are just under, put the lit on the pan, turn up the heat and let them cook for about 15 minutes or until tender.
  2. When they are cooked, let them drain, put back in the pan and puree them. If necessary season them with salt and pepper. 

For the peas with a twist you need a bit more ingredients (serves 4 to 6): 2 small little gem lettuce; 1 piece of butter; 1 tbs spelt flower; 3 dl organic chicken stock; couple of fresh mint leaves; 500 gr frozen peas, 1/2 lemon. What you do:
  1. Put a large pan on high heat. Wash the salad leaves and cut them in your food processor. Add  the butter and the flower to the pan together with the chicken stock and some freshly torn mint leaves and beat with a whisk until a smooth, simmering sauce. Add the salad and peas with the juice of half a lemon and a splash of boiling water. Give it a good stir and season with salt & pepper. Leave them until everything is heated through.


A fruity dessert for this menu! How do you feel about a healthy banana split?! One whole banana might be a bit much after a large meal, so you can share or cut them in half!



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