Fish dishes are a versatile addition to any menu. From a crispy fish burger for lunch to a delicious salmon fillet as a main course, there are plenty of options. Familiar flavour combinations make it easy to create dishes that appeal to a wide range of guests.
For hospitality businesses, it’s also important that fish dishes are practical to prepare in the kitchen. By portioning ingredients in advance and preparing parts of each dish during mise en place, you can work quickly during busy periods. The right professional kitchen equipment also helps you prepare larger
quantities efficiently.
Would you like to add more fish to your menu? Our chef has four easy fish recipes for you. From a crispy fish burger to pasta with prawns, these dishes suit a variety of hospitality concepts and are easy to adapt to your own menu.
Crispy fish burger with fresh tartare sauce
A crispy fish burger is an easy way to add fish to your lunch or dinner menu. The combination of crispy fried white fish, fresh tartare sauce and gherkins creates familiar flavours that work well for an informal hospitality concept.
The fish burger is also practical during busy services. You can portion and bread the fish in advance and prepare the tartare sauce during mise en place. During service, all you need to do is fry the fish and assemble the burger. This also makes the dish a good option for takeaway businesses and food trucks.
Ingredients for around 10 portions
- 10 white fish fillets of around 120g each
- 150g flour
- 3 eggs
- 250g panko breadcrumbs
- 10 burger buns
- 100g mixed salad leaves
- 2 gherkins
- 250g mayonnaise
- 20g capers
- 15g fresh parsley
- 10ml lemon juice
- salt and pepper to taste
- oil for deep-frying
Method
First, make the tartare sauce by mixing the mayonnaise with finely chopped gherkin, capers, parsley and lemon juice. Keep the sauce chilled until needed. Pat the white fish dry and season with salt and pepper. Coat the fillets one by one in the flour, beaten egg and panko breadcrumbs. Deep-fry the fish at 175°C for around four to five minutes until golden brown and cooked through. Meanwhile, toast the cut sides of the burger buns. Fill each bun with salad leaves, crispy fish, tartare sauce and slices of gherkin, then serve immediately.
Why this recipe is popular
- familiar flavours that appeal to a wide range of guests
- suitable for lunch, dinner and takeaway
- easy to prepare during mise en place
Chef's tip: With a , you can quickly fry several portions of fish one after another. Keep the oil at a constant temperature for evenly crispy results.
Oven-baked salmon with lemon, dill and roasted vegetables
Salmon with lemon and dill is a classic combination that works well on many menus. Pairing the salmon with courgette, pepper and cherry tomatoes creates a colourful main course that you can serve for both lunch and dinner.
This dish is also convenient when catering for larger groups. You can chop the vegetables in advance and portion the salmon ready for cooking. You can then prepare several portions at the same time in the oven. This makes the recipe suitable for catering, hotels and group dining.
Ingredients for around 10 portions
- 10 salmon fillets of around 150g each
- 2 courgettes
- 3 red peppers
- 500g cherry tomatoes
- 2 red onions
- 2 lemons
- 40ml olive oil
- 20g fresh dill
- salt and pepper to taste
Method
Preheat the convection oven to 180°C. Cut the courgettes, peppers and red onions into evenly sized pieces and mix them with the cherry tomatoes and olive oil. Season with salt and pepper and spread the vegetables over a baking tray. Roast for around 15 minutes. Place the salmon fillets between the vegetables and top each fillet with a slice of lemon. Bake everything for another 10 to 15 minutes, depending on the thickness of the salmon and how well you want it cooked. Finish with fresh dill just before serving.
Why this recipe is popular
- colourful and attractive presentation
- suitable for larger groups
- many components can be prepared in advance
Chef's tip: With a , you can prepare several portions at the same time. Cut the vegetables into evenly sized pieces so that they cook as evenly as possible.
Creamy pasta with prawns, spinach and lemon
Pasta and prawns are an accessible combination for guests who enjoy fish and seafood. The creamy sauce gives the dish a rich flavour, while the lemon and spinach add freshness and colour.
For lunchrooms, cafés and restaurants, this pasta is easy to include in your daily mise en place. You can prepare the sauce base in advance and portion the remaining ingredients ready for use. During service, you only need to finish the dish.
Ingredients for around 10 portions
- 1kg tagliatelle
- 800g peeled prawns
- 500g fresh spinach
- 2 shallots
- 3 garlic cloves
- 500ml cooking cream
- 2 lemons
- 30ml olive oil
- 20g fresh parsley
- salt and pepper to taste
Method
Cook the tagliatelle until al dente. Meanwhile, finely chop the shallots and garlic. Heat the olive oil in a large pan and gently fry the shallots and garlic for a short time. Add the prawns and cook until done. Remove them from the pan. Add the cooking cream and simmer gently for a few minutes until slightly reduced. Add the spinach and allow it to wilt. Season the sauce with lemon zest, lemon juice, salt and pepper. Stir the tagliatelle and prawns through the sauce and finish with fresh parsley.
Why this recipe is popular
- easy combination of pasta and prawns
- quick to finish during service
- suitable for lunch and dinner menus
Chef's tip: With a you can efficiently prepare larger quantities of pasta. This makes it easy to cook several portions one after another during busy services.
Cod with mashed potato and mustard sauce
Cod with mashed potato is a classic dish that is easy to make your own. In this recipe, a creamy mustard sauce adds extra flavour without overpowering the delicate taste of the fish. Add seasonal vegetables for more colour and variety on the plate.
This is also a practical dish to prepare in the kitchen. You can prepare most of the mashed potato and mustard sauce in advance. During service, you can then focus mainly on cooking the cod and plating the dish. This makes it suitable for restaurants, hotels and catering.
Ingredients for around 10 portions
- 10 cod fillets of around 150g each
- 2kg floury potatoes
- 200ml whole milk
- 130g butter
- 400ml cooking cream
- 100ml fish stock
- 40g wholegrain mustard
- 20g smooth mustard
- 10ml lemon juice
- 30ml oil
- nutmeg to taste
- salt and pepper to taste
Method
Peel the potatoes, cut them into evenly sized pieces and boil for around 20 minutes until tender. Drain and mash until smooth. Heat the milk with 100g of the butter and mix it into the potatoes. Season the mash with salt and nutmeg. For the sauce, heat the fish stock with the cooking cream and simmer gently for a few minutes until slightly reduced. Add both types of mustard and season with lemon juice and pepper. Pat the cod dry and season with salt and pepper. Fry the fish in oil and add the remaining butter towards the end. Cook the cod for around six to eight minutes, depending on the thickness. Serve with the mashed potato and mustard sauce.
Why this recipe is popular
- classic and familiar flavour combination
- several components can be prepared in advance
- suitable as a main course for a wide range of guests
Chef's tip: Keep the cod for this dish at a constant temperature in a The removable plastic containers keep the cod neatly separated and give you a clear view of your fish stock during mise en place.
–
Add easy fish dishes to your menu
With these four easy fish recipes from our chef, you can easily add more variety to your menu. From a crispy fish burger for lunch and takeaway to cod with mashed potato as a main course, the recipes suit a range of hospitality concepts and can largely be prepared in advance.
Professional kitchen equipment makes it easier to prepare larger quantities and helps you keep your kitchen organised during busy services. This allows you to work efficiently and prepare and present dishes consistently.
–
Discover and equip your kitchen for efficient fish preparation.