500685 Wed Mar 19 11:23:43 -0700 2008 6 31 Home Cooking 0 3507806 Help! I'm hosting Easter dinner for a few friends, none of whom eat of the animals that walk upon or fly above the land. Which is to say, no roast lamb for me! :( I feel like I have a limited range of festive fish dishes, and as these are good friends, they have had them all. Any ideas for a festive fish dish that doesn't involve salmon roasted on a bed of asparagus? Or planed salmon? Or maybe even salmon at all? Thanks! P.S. If it's helpful, I'm thinking of poached artichokes to start, and leek potato gratin for a side. Maybe. Wed Mar 19 11:23:44 -0700 2008 88440 ksherk 1 3507921 What about paella? It's a festive dish that can easily be pescatarian and incorporate plenty of spring vegetables. If you want to go lighter, a souffle is a retro, but impressive, vegetarian starter. Lobsters and other shellfish are also inherently celebratory. If you decide you want to go a little less expensive, you could try roasted monkfish for a similar flavor. Wed Mar 19 11:54:49 -0700 2008 3507806 68363 JungMann 1 3508515 I apologize for this being salmon, but it sure is good and springy. When cooking for non-meat-eaters, I use veggie broth for chicken. It also works well for make-ahead (just keep the salmon and sauce apart until assembling). I've added chopped asparagus or peas before, as well: 1 medium onion, finely chopped (about 1 cup) 1 tablespoon olive oil 3 cups reduced-sodium chicken broth (24 fl oz) 1 cup heavy cream 1/3 cup vodka 1/2 teaspoon salt 1/2 cup chopped fresh dill 1 1/2 teaspoons finely grated fresh lemon zest 2 tablespoons fresh lemon juice 1/4 teaspoon coarsely ground black pepper 2 cups flaked broiled salmon 10 oz capellini (angel-hair pasta; about two thirds of a 1-lb box) Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until sauce is reduced to 2 cups, 40 to 50 minutes. Remove from heat and stir in dill, lemon zest and juice, and pepper. Reserve 1/2 cup sauce, then add salmon to saucepan and cook over moderately low heat until fish is just heated through, 2 to 3 minutes. While fish is heating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Return pasta to pot, then toss with reserved sauce and cooking water. Serve pasta immediately with fish and sauce spooned over the top. Permalink | Report | Reply Wed Mar 19 14:11:08 -0700 2008 3507806 87249 katecm 1 3508901 What about a big whole roast fish? I don't have any recipes for you, but it can be so dramatic and elegant. Wed Mar 19 16:07:31 -0700 2008 3507806 75002 Megiac 1 3517565 Thanks, all! In the end, I decided to be guided by what was available from our local fish purveyor (which is to say, he not only has a local shop, he actually catches the fish himself too!). So I have this whole flounder that I have to sort out. Thanks for your ideas, tho! I'm going to have to try paella one of these days. Sat Mar 22 12:48:39 -0700 2008 3507806 88440 ksherk 2 3517624 The first thought that came to mind when reading the title of your post was "Hey!, it could be the pescatarian flexatarian meal!" Sat Mar 22 13:22:30 -0700 2008 3517565 10245 oakjoan 3 3517913 Hah! Why not? It's a non-denominational table! Sat Mar 22 15:13:20 -0700 2008 3517624 88440 ksherk