December is almost in the yard, and there are more and more publications on the Internet about what dishes to put on the New Year's table.
To be honest, I don't believe in all these calendars, horoscopes, predictions and so on, but the selection of dishes, taking into account all kinds of recommendations, is part of a certain festive ritual in recent years. Quite exciting and fun, by the way.
I don’t know how to articulate it exactly, but this is one of those actions that give the New Year's holiday an atmosphere, along with a tree and tangerines. It's funny: to prepare a treat so as not to eat the "patron" of the year and his relatives.
2021 is the year of the bull. Metal, by the way, or silver. I don’t know where such definitions come from, for me a bull is a bull.
Therefore, there will be no sausages on the table (there may inadvertently be the aunt or uncle of the bull, or maybe his nephew), there will be no jellied (it makes no sense to cook it on agar-agar, and gelatin - it is from hoarding and horns produced). How about cheese? Firstly - milk (suddenly a greedy bull), secondly - many varieties of cheese are made on the basis of rennet enzymes.
I beg you not to take these words seriously, I will repeat once again - to choose a menu taking into account such parameters, for me, for example, this is a quest, and not a tribute to superstition.
To roughly define the menu, I usually go through the list:
- Snacks - a couple of types
- Salads - a couple of types
- Hot dish
- desserts
- The drinks
The hot can optionally disappear from the menu, depending on the evening program. It happens that a hot dish simply cannot be pushed into it - it causes too much inconvenience.
So until the end of December I will try recipes unknown so far... Maybe they will be useful to you?
Today - a salad of white fish (for a change, there is also a red one!)
We take:
- Fillet of white fish, preferably on the skin
- Salad. In the original, romaine is needed, but since we have a lot of tension with salads, there is not enough choice everywhere, we just choose a salad without bitterness. If there is a pronounced bitterness in the lettuce leaves, then it will not suit us, it is usually neutralized by the dressing, but here the dressing is not so vigorous.
- A couple of sweet peppers - better red and yellow, so, in my opinion, it will be more beautiful, but here everyone has a different perception
- The onion is red or white, it doesn't matter. The main thing is not spicy, closer to sweet
- Smoked wig, pepper and salt to taste
- 1/4 cup lime juice (lemon cannot be substituted)
- A couple of tablespoons of oil (better than olive oil)
- One clove of garlic
How we cook:
Wash the salad in ice water and dry it thoroughly. We tear with our hands.
Cut the pepper so that its pieces are in harmony in shape with the pieces of salad
Cut the onion into very small cubes, almost crumbs, but so that it does not give too much juice
Sprinkle the fish with smoked paprika, salt, pepper and send it to bake in the oven - 220 degrees 10-15 minutes, depending on the thickness of the pieces and on their initial temperature (10 min - a piece of room temperature with a thickness of no more than one and a half centimeters). It's good if the skin of the fish is browned. Let it cool.
Mix vegetables and salad, put in portioned salad bowls. On top of them is a chilled fish fillet
Whisk the lime juice with butter, salt and garlic in a press in a jar. Water from above.
Voila — maybe on the table!