Recipes: Gourmet Main Courses to Impress This Christmas

When we think about Christmas dinners, choosing the menu is no easy task. That's why, in this post, we bring you 4 original and simple recipes you can prepare with our products, so you can surprise your guests with the best flavors of the Cantabrian Sea:

Santoña Anchovies in tempura with honey and mustard sauce

Ingredients:

• For the anchovies:
  
  • 12-16 Pujadó Solano Santoña anchovy fillets (can be in oil or natural, well drained)
  • 100 g tempura flour
  • 150 ml cold water
  • Olive oil or vegetable oil for frying
  • Salt to taste
    
• For the Honey Mustard Sauce:
  
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon mayonnaise
  • 1 teaspoon lemon juice
  • Black pepper to taste

Method:

1. Prepare the tempura:
   
   • In a bowl, mix the tempura flour with the cold water (if you prefer a lighter tempura, you can use sparkling water).
   • Stir gently until you get a homogeneous, lump-free mixture (the consistency should be similar to a liquid cream).
   • If you want the tempura to be even crispier, you can add a little cornstarch to the flour mixture.
   • Once you have a homogeneous mixture, leave it in the refrigerator while you prepare the anchovies and the sauce. Keeping it cold will be the key to achieving a crispy tempura.
     
2. Prepare the honey mustard sauce:
   
   • In a small bowl, mix the Dijon mustard, honey, mayonnaise, and lemon juice.
   • Stir well until the sauce is completely combined.
   • Season with black pepper to taste and, if you prefer a more acidic touch, add a little more lemon.
   • Store the sauce in the refrigerator until serving.
     
3. Fry the anchovies:
   
   • Heat a pan or pot with plenty of oil for frying over medium-high heat.
   • Drain the anchovies well and pat them dry with kitchen paper.
   • Dip each anchovy fillet in the cold tempura mixture, making sure it is well coated.
   • Fry the anchovies in batches for about 2-3 minutes or until golden and crispy.
   • Remove the fried anchovies with a slotted spoon and place them on kitchen paper to remove excess oil.
     (Tip: Avoid overcrowding the pan so that the anchovies are crispy)
     
4. Assemble the dish:
   
   • Place the tempura anchovies on a large plate and serve the honey mustard sauce in a small bowl on the side.
   • Sprinkle a little salt over the freshly fried anchovies to enhance their flavor.

Fresh Cantabrian Anchovy and Green Apple Carpaccio

Ingredients:

• 12-16 Pujadó Solano pickled anchovy fillets
• 1 green apple (Granny Smith)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• Freshly ground black pepper
• Salt to taste
• Fresh basil leaves or cilantro

Method:

1. Prepare the green apple:
   
   • Wash the green apple well and, without peeling it, cut it into very thin slices.
   • Place the apple slices in a bowl and drizzle them with lemon juice to prevent them from oxidizing and to give them an acidic touch.
     
2. Assemble the carpaccio:
   
   • On a large, flat plate, arrange the green apple slices evenly, covering the entire base of the plate.
   • On top of the apple slices, distribute the pickled anchovy fillets so that they partially cover the apple slices.
     
3. Dress and decorate:
   
   • Drizzle the entire dish with extra virgin olive oil, making sure it covers both the anchovies and the apple slices well.
   • Add a pinch of freshly ground black pepper and salt to taste (although the anchovies already provide saltiness, so salt is optional). If you prefer a more intense dressing, you can add a few drops of balsamic or apple cider vinegar along with the olive oil.
   • Garnish the carpaccio with fresh basil or cilantro leaves.

You can assemble the carpaccio in individual portions or on a large platter for sharing.
Serve with thin toast or crackers.

Savory Northern Bonito and Leek Cake

Ingredients:

• 200 g Pujadó Solano canned Northern bonito (drained)
• 3 large leeks
• 200 ml liquid cream for cooking
• 4 eggs
• 100 g grated cheese (for gratin)
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste
• Nutmeg
• Butter

Method:

1. Prepare the leeks:
   
   • Wash the leeks well and cut them into thin slices.
   • In a large pan, heat the extra virgin olive oil over medium heat and add the leeks.
   • Cook for about 10 minutes, stirring occasionally, until tender and slightly golden.
   • Season with salt and pepper to taste. Remove from heat and set aside.
     
2. Prepare the filling:
   
   • In a large bowl, beat the eggs with the liquid cream until well combined.
   • Add a pinch of salt, pepper to taste, and a touch of nutmeg.
   • Incorporate the crumbled Northern bonito and cooked leeks into the egg and cream mixture.
   • Stir with a spatula so that all the ingredients are well mixed.
     
3. Assemble the cake:
   
   • Grease a tart or cake pan with butter to prevent the cake from sticking.
   • Pour the mixture into the pan evenly and sprinkle the grated cheese over the mixture.
   • You can make a version with a puff pastry or shortcrust pastry base to give it a crispier touch. You will only need to pre-bake the pastry for about 10 minutes before adding the mixture.
     
4. Bake:
   
   • Preheat the oven to 180°C and bake the cake in the preheated oven for about 30-35 minutes or until golden and set.
   • To check if it's ready, insert a toothpick or knife into the center: if it comes out clean, the cake is done.

Let the cake rest for a few minutes before unmolding. Serve warm or cold.

Cauliflower Puree with Santoña Anchovies and Truffle Oil

Ingredients:

• 1 medium cauliflower
• 6-8 Pujadó Solano Santoña anchovy fillets
• 200 ml liquid cream
• 50 g butter
• 1 clove garlic
• Truffle oil (a few drops)
• Freshly ground black pepper
• Salt to taste
• Fresh parsley, chopped (optional, for garnish)

Method:

1. Prepare the cauliflower:
   
   • Wash and cut the cauliflower into small florets, discarding the leaves and the thickest stem.
   • Put a pot of water and salt and when it is boiling, cook the cauliflower for 10-12 minutes or until tender. You can also steam it if you prefer to better preserve the nutrients.
   • Once cooked, drain well and set aside.
     
2. Prepare the puree:
   
   • In a large saucepan, melt the butter over medium heat.
   • If you like the taste of garlic, add the minced garlic clove and sauté it lightly until golden, without burning.
   • Add the cooked cauliflower to the saucepan with the butter and garlic and cook for 2-3 minutes to absorb the flavor.
   • Pour in the liquid cream and simmer for another 5 minutes, stirring occasionally.
   • Season with salt and pepper to taste.
   • Add the crumbled anchovy fillets to the cauliflower mixture. The anchovies will quickly dissolve and add a deep umami flavor to the puree. Cook for 2 more minutes, stirring so that the anchovies mix well with the cauliflower and cream.
   • If you prefer a thicker puree, reduce the amount of liquid cream or add more cauliflower. If you prefer it smoother, you can add a little more cream or vegetable broth. You can also add a little grated Parmesan cheese to the puree before blending for more creaminess and an additional salty touch.
   • Remove the saucepan from the heat and blend the mixture with an immersion blender until you get a smooth and creamy puree (if you want your puree to be finer, you can pass it through a sieve or strainer).
     
3. Adjust the flavor:
   
   • Taste the puree and adjust salt and pepper if necessary (the anchovies already provide saltiness, so you shouldn't need much additional salt).
   • Add a few drops of truffle oil on top for the finishing touch.

Serve the puree hot in individual plates, garnish the plate with a little fresh
chopped parsley and add an extra touch of truffle oil just before serving to enhance the aroma.
You can also use the puree as a side dish for meats or fish.