New years recipe ideas for seafood lovers

New Years Eve is coming up and if you haven´t decided on what to serve I have picked some of my own favorite recipes from Delicious Tapas and have some great suggestions for you!

This is part two in this series and for this post I will focus on seafood.

All recipes can be found in their original post that I have linked for each dish. I haven´t suggested any dessert but since I´m not that much into desserts. But if I have to recommend something I would go for any great ice cream, because who doesn´t love ice-cream?

Seafood New Years Menu

Appetizers - to start off a great night of loads of seafood I´m serving raw oysters with grapefruit, cooked crab claws with mayonnaise and crostinis with bleak roe. These are all served cold and will go great with some Champagne.

Oysters with grapefruit, onion, chili & chives
Crab claws with aioli & salt
Roe on toast with cress and lemon crème fraiché

Starter

After some great appetizers I´m serving a cod carpaccio with capers and red onion.

Cod carpaccio with capers and red onion

Main course

Cod with fennel, champagne sauce & fresh herbs

For the main course I´m serving another cod dish, this is a cod fillet with champagne sauce, since my original recipe is served small like a tapas you can make the main course bigger and add more vegetables if you feel your guests need some extra stuff to keep them full.

Gratinated oyster with spinach and parmesan # 64

Gratinated oyster with spinach and parmesan

This is sort of an simple version of the classic Oysters Rockefeller and is a great way to serve oysters if 

you´re not into eating raw oysters.

oysters

fresh baby spinach

garlic cloves

cream

parmesan cheese

salt, pepper

butter

Open the oysters and remove the top shell, pour out some of the juice of the oyster and set aside. Peel and dice a clove of garlic. Add butter to a pan and sauté the spinach with the garlic, salt and pepper. Add a dash of cream and leave to cook for a few seconds.

Add the juice from the oysters to the sauce and grate in some parmesan. You should have a thick stew of spinach and cream with a clear taste of garlic. Place the oysters on a oven proof plate and add a spoonful of spinach sauce to each oyster, grate over some more parmesan for each oyster and put in an hot oven for a couple of minutes. Take out and serve varm.

Oyster with grapefruit, onion, chili & chives # 61

Oyster with grapefruit, onion, chili & chives

fresh oysters

pink grapefruit

red onion

chives

lemon juice

chili flakes

Open the oyster and place on some salt or crushed ice to keep it standing. Cut filets from the grapefruit and cut into dices. Slice onion and chives. Add grapefruit, onion, chives and some chili flakes to the oyster. Finally squeeze some fresh lemon juice on top. Serve immediately.

If you prefer warm oysters the try my version of the classic Rockefeller oyster.