Last Ash Wednesday officially began Lent, a key date in the Christian liturgical calendar in which the spirit prepares for the Easter festival. Whether or not we are practicing believers, religious traditions are reflected in culinary traditions, and we always like to recover the Lenten inspiration for the kitchen.
That’s why we launched the Walk around the cuisine of the network March with seafood-based recipes with which, in addition to giving up meat, we will find good ideas for the dreaded dinner hour. reserving the sea The last meal of the day, which in many homes is the one shared with the family after the working day, is a practical and healthy way to increase fish consumption.
Eat the sea with your hands
We are in family and at home the informal atmosphere is more than allowed. Many less cutlery you have to clean up and scrub, better, that we are not here to waste water or energy. And eating with your hands is always more fun and appetizing for the little ones in the house, who can be more encouraged to try foods such as seafood.
Because a product as cheap, healthy and easy to prepare as mussels is often not taken into account, whose only “difficulty” is cleaning them, but even today we can almost save that step with the formats that we find in the market.
We have two recipes to enjoy these bivalves. Cheese lovers will enjoy licking their fingers with the mussels with gorgonzola of Come and taste, with that rich touch of Italian blue cheese that we could undoubtedly substitute for any other that we like. And if we prefer a milder flavor, nothing like the mussels marinara style with tomato of Tesa’s kitchen; Both recipes call for a lot of bread for dipping.
And what other format of dinner is loved by everyone and an easiest resource? The entrepanes, of course. That’s why we love the idea of ending the day with a great french omelette sandwich enriched with mackerel and avocadoa complete bomb of nutrients, healthy fatty acids, proteins and vitamin D, ideal for this time of year, brought to us by Frabisa’s kitchen.
Fish recipes to end the day well
In order not to always resort to grilled fish without further ado, one day we can cheer ourselves up with the curious dish of fish on a bed of mushrooms and prawns de Lola in fried bread or rebanás, which can be left ready to just put in the oven at the last moment while we set the table. Also in advance we can prepare the Hake meatballs in American sauce from I’m done un cocinillas, a dish from which we can take the leftovers in a Tupperware the next day to work.
It is very easy to prepare hake in green sauce from A Pinch of Cinnamon, a classic with a mild flavor that can be enriched with clams, peas, potatoes, prawns and/or eggs, or left in its simplest form if we don’t want to complicate ourselves, as it admits many variations. And if we prefer something with an extra flavor, we can encourage ourselves with the txixarro-txoi by Xabier Gutiérrez, a very healthy blue fish.
We finish this sea walk with another fish that rotates every week in our homemade menus, the versatile salmon. Baked, grilled, sautéed, au gratin, smoked, tartare… it is impossible to get bored with this product.
We have for example the salmon in yogurt and dill sauce that Julia and her recipes teaches us to prepare in an air fryer without oil, very simple and healthy. Also with Nordic touches we find the marinated salmon with tartar sauce of Cooking with the girls, a very fresh dish, while in Blog de cuina de la Dolorss we signed a Parmesan Crusted Baked Salmonfor those who prefer something more comforting.
It is clear that one should not get bored eating the same thing over and over again, and that fish is an inexhaustible source of simple ideas for eat well and healthy. And that not everything has to be cod during Lent.
Cover Images | Frabisa’s kitchen – Come and taste – Cooking with the girls
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