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Pescatarian Easter?

k
ksherk Mar 19, 2008 11:23 AM

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.

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  1. JungMann RE: ksherk Mar 19, 2008 11:54 AM

    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.

    1. k
      katecm RE: ksherk Mar 19, 2008 02:11 PM

      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.

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      1. Megiac RE: ksherk Mar 19, 2008 04:07 PM

        What about a big whole roast fish? I don't have any recipes for you, but it can be so dramatic and elegant.

        1. k
          ksherk RE: ksherk Mar 22, 2008 12:48 PM

          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.

          2 Replies
          1. re: ksherk
            oakjoan RE: ksherk Mar 22, 2008 01:22 PM

            The first thought that came to mind when reading the title of your post was "Hey!, it could be the pescatarian flexatarian meal!"

            1. re: oakjoan
              k
              ksherk RE: oakjoan Mar 22, 2008 03:13 PM

              Hah! Why not? It's a non-denominational table!

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