Christmas Recipes

Christmas Recipes

Christmas Recipe Serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes
Calories per serving: 340
Not suitable for freezing

Christmas Recipe Ingredients:
  • Plaice fillets, 8 (550 g, 1.25 lb)
  • Black Olive Paste, 75 g (5 tbsp)
  • Dry white wine, 150 ml (5 fl oz)
  • Tomatoes, 1 large or 2 small
  • Black olives, 25 g (1 oz)
  • Capers, 30 ml (2 tbsp)
  • Lemon juice, 60 ml (4 tbsp)
  • Lemon rind, half a lemon
  • Olive oil, 60 ml (4 tbsp)
  • Salt and pepper
Christmas Recipe Instructions:
  1. Remove the plaice skin and put black olive paste on the smoother side. Then roll up the fish.
  2. Combine the fish and wine. Then simmer until just cooked (about 10 minutes). Next, separate the fish from the liquid and keep warm on the serving dish.
  3. Cut the tomatoes open and remove the seeds. Cut into small pieces. Slice the black olives finely.
  4. Mix the capers, lemon juice, lemon rind, olive oil, salt and pepper, and the cooked liquid from step 2 (60 ml, 4 tbsp). Add the seedless tomatoes and sliced olives from step 3. Then pour over the fish and you are nearly done.
  5. Garnish with fried garlic slices and basil leaves.

Christmas Recipe Serves: 8
Preparation time: 30 minutes
Cooking time: 45 minutes
Calories per serving: 605
Suitable for freezing (after step 4)

Christmas Recipe Ingredients:
  • Breadcrumbs, fresh 75 g (3 oz)
  • Semi-skimmed milk, 150 ml (5 fl oz)
  • Haddock, smoked or fresh 250 g (9 oz)
  • Potatoes, 250 g (9 oz)
  • salt and pepper
  • Spinach, washed 225 g (8 oz)
  • Egg, 1 beaten
  • Lemon wedges
  • Cream, fresh half-fat 400 ml (12 fl oz)
  • Lemon, juice and rind from 1
  • Chives, fresh chopped 60 ml (4 tbsp)
  • Garnish: Fried garlic slices, fresh basil leaves
Christmas Recipe Instructions:
  1. Simmer the fish and milk for about 10 minutes. Separate the fish flesh from the bones and skin. Keep the milk. Make some lightly toasted breadcrumbs.
  2. Boil even sized peeled potatoes in salted water for about 15 minutes or until soft. Drain and dry at a low heat for a few minutes before mashing with the kept milk.
  3. Remove the liquid from briefly cooked spinach (2 to 3 minutes), cut up and combine with the fish and potato. Add salt and pepper to taste.
  4. Make eight fishcakes with the mixture, brush with beaten egg and coat with the previouly prepared breadcrumbs.
  5. Cook the fishcakes for 20 to 25 minutes at 200 degress centigrade (400 F) until hot in the middle.
  6. For the sauce combine the cream and lemon rind, heating softly. Add salt and pepper, chives and lemon juice.
  7. To present: Pour the sauce over the fish. Add lemon wedges and garnish with chives.