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Not Just Carp - Christmas Fish Recipes
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The solemn supper is one of the most significant moments of Christmas. In most regions, it is a time of abstinence, hence various types of fish dominate the tables - cooked, baked, fried, with various sauces or gelatine. According to tradition, carp, a fish strongly associated with Christmas, appears in almost every household. However, the Polish cuisine is rich in recipes for various festive fish, so it is worth trying other species and serving them not only during the holidays.
01 / 09
Is that why the carp even appears on the Christmas table?
The fish at the Christmas dinner symbolizes Christianity, fertility and the rebirth of life. Previously, the fish was popular among Poles, but it was not associated with Christmas Eve, and some keep its shell in their wallet to ensure financial success. However, where did the custom of eating carpia on Christmas Eve come from? This tradition did not appear until the 1950s.
02 / 09
Various fish types for the Christmas feast
In our times, the variety of fish species available is much greater than in the past. Therefore, apart from the traditional carp, we can consider various fish types for the Christmas feast. The most popular ones include salmon, trout, herring, eel, pike, carp, and wels catfish. There is nothing against breaking the tradition and also taking advantage of the abundance of seafood, which is increasingly found on Christmas tables. Fish is an excellent source of high-quality protein, rich in vitamins and minerals. Among the sea fish that stand out for their high content of omega-3 fatty acids are halibut, cod, and salmon. It is also worth noting that fish are rich in vitamin D, which is particularly important in the autumn and winter. Those that stand out for their high content of this vitamin include herring, salmon, trout, and mackerel. If we don't want to overload our digestive system in this special, festive time, it's advisable to choose baked and boiled fish instead of fried.
03 / 09
Determinations regarding Christmas sea components
It is worth noting several of the following determinations that may unexpectedly surprise the family and be helpful as an original addition to the Christmas menu.
04 / 09
Herring Salad with Beans
Ingredients: Herring flakes in oil 4 pieces (400g), White beans 1 can (240g), Bell pepper 1 piece (230g), Onion 2 pieces (400g), Pickled cucumber 4 pieces (40g), Capers 2 teaspoons (20g), Sunflower seeds 1 teaspoon (10g), Parsley 4 teaspoons (60g). Sauce: Mustard 1 teaspoon (20g), Rapeseed oil 3 teaspoons (30g), Thyme, Pepper to taste. Preparation: Cut herring into strips and onions, bell pepper, and cucumber into cubes. Mix fish and vegetables with beans, capers, and sunflower seeds. Prepare sauce: mix mustard, oil, and spices. Pour sauce over salad and sprinkle with parsley.
05 / 09
Trout in nuts
Components: 2 large trout fillets (500 g), 3 tablespoons wheat flour (45 g), 5 tablespoons chopped almonds (50 g), 2 handfuls walnuts (60 g), 2 tablespoons butter (50 g), 1 tablespoon rapeseed oil (10 g), 2 tablespoons parsley (30 g), seasonings (pepper, salt) to taste, lemon slices for decoration. Instructions: Rinse the fish, season with spices and coat in flour. Fry in hot oil until golden brown. Melt butter in a pan, add almonds and chopped walnuts and fry briefly. Spread the fish with the nut mixture and arrange in a baking dish. Bake in the oven at 180°C for 20 minutes. Before serving, sprinkle fresh parsley over it and garnish with lemon slices.
06 / 09
Herrings in sauce made from dried plums
Ingredients: Herring pieces - 8 pieces (800 g), dried plums - 5 handfuls (300 g), chopped almonds - 3 tablespoons (30 g), parsley - 2 tablespoons (30 g), sugar, salt, lemon juice to taste. Preparation: Soak herrings in milk for around 2-3 hours. Shape them into small rolls. Soak dried plums in water for approximately an hour. Put the soaked fruits in a small pot, add ½ cup of water and heat it. Mash the plums in a blender, then add chopped almonds, sugar, salt, and lemon juice. Pour the herring rolls with sauce made from dried plums and sprinkle with parsley.
07 / 09
Pike amidst the vegetables
Components: Cleaned pike portions (500 g), onion (200 g), vegetable bunch (parsley, celery, carrot, leek) (300 g), rapeseed oil (20 g), salt, pepper, bay leaf to preference. Sauce: broth (180 ml), wheat flour (30 g), butter (100 g). Preparation: After cleaning the pike of scales and removing fins, tail, and head, portion it into smaller pieces. Finely chop the onion and prepare the vegetables by either cutting them into smaller pieces or grating them. In a pot, heat the oil, fry the onion, and then add the vegetables, cooking them for a few minutes. Add the pike pieces, salt, pepper, and bay leaf, and cook for about 15 minutes. For the sauce, melt butter in a pan, add flour, and pour in the broth. Stir until it thickens. Finally, place the pike on a dish and pour the vegetable sauce over it.
08 / 09
Baked salmon with dehydrated plums and nuts
Components:
– salmon fillets – two large pieces (500 g),
– dehydrated plums – a handful (60 g),
– Italian nuts – a handful (30 g),
– lemon – a piece (80 g),
– butter – two tablespoons (50 g),
– parsley – three tablespoons (15 g),
– pepper, salt to taste.
Preparation
Clean the salmon and season with salt and pepper. Arrange in a heat-resistant container. Drizzle with lemon juice and sprinkle with finely chopped parsley. Chopped plums and nuts sauté in butter. Spread the mixture on the fish. Bake everything in the oven preheated to 180°C for twenty minutes.
09 / 09
Oven-baked salmon with pork-based sauce
Ingredients: Salmon fillet - 2 large pieces (500 g), Pork - one piece (140 g), Rapeseed oil - 2 tablespoons (20 g), Cream - 18% - one glass (250 ml), Garlic - 2 cloves (10 g), Salt, pepper, lemon pepper, nutmeg to taste. Preparation: Wash the salmon, season with salt, pepper, and lemon pepper, and rub with pressed garlic. Cut the pork into half slices, fry in oil, and deglaze with cream, cook briefly until the sauce thickens. Season with salt, pepper, and nutmeg. Place the salmon in a baking dish, pour over the pork-based sauce, and bake in a preheated oven at 180°C for about 25 minutes.
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• 21.03.2026
Kasprzycka M., Kuchnia polska tradycyjna, Warszawa 2002. Koper S., Karp na wigilijnym stole. Kiedy ta świąteczna tradycja pojawiła się w Polsce?, wielkahistoria.pl/karp-na-wigilijnym-stole-kiedy-ta-swiateczna-tradycja-pojawila-sie-w-polsce/ (12.12.2022). Ołubiec-Opatowska E., Czarniecka-Skubina E., Żywieniowe tradycje świąteczne – dawniej i współcześnie, „Zeszyty Naukowe Uczelni Vistula” 2017, 54(3), 74–89. Zaprutko-Janicka A., Od kiedy w Polsce jada się karpia na Wigilię?, ciekawostkihistoryczne.pl/2018/12/18/od-kiedy-w-polsce-jada-sie-karpia-na-wigilie/ (12.12.2022).
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