Three main dishes to celebrate the New Year that you can prepare in advance

There is little time left to celebrate one of the most special and anticipated nights of the year: the one that marks the end of one cycle and the beginning of a new one. The night of December 31 becomes, almost without us realizing it, a moment full of symbolism, emotions and expectations, because it gives way to January 1 and, with it, new goals and desires. However, alongside the excitement, there usually appears the rush, setbacks and stress of an intense day.

For this reason, it is essential to organize in advance and clearly define what the day’s menu will be. Planning in advance what is going to be cooked helps you avoid last-minute improvisations and helps everything run smoother and more orderly.

Additionally, due to the usual hustle and bustle on this date between shopping, cleaning, decorating and setting the table, having adequate planning becomes a real lifesaver.

Throughout the day it is common to have to coordinate starters, main courses and desserts, paying attention not only to flavors, but also to presentation and cooking times. All of this can be overwhelming if not handled calmly.

In this sense, one of the wisest decisions to reduce the workload is to prepare the main course in advance. This way you save time and peace of mind, allowing you to focus on other important details without the constant pressure of cooking.

Roast beef with apple wedges and candied onions

This recipe has the great advantage of being able to be prepared in advance, making it an ideal option for these dates. In addition, to enjoy it at its best, you can also reheat it in the oven at 120 degrees for fifteen minutes, adding the sauce on top to maintain its juiciness and enhance its flavor.

In total it takes about two hours between preparation and cooking. Here are the ingredients for six people:

Once all the ingredients have been collected, we can start preparing the dish in an orderly and unhurried manner. First, put a large skillet on the stove and melt the butter over medium heat.

When it is completely melted, add the previously crushed beef fillet and close it on all sides, turning it so that it browns evenly. This step shouldn’t take too long, a few minutes on each side will be enough to get a golden exterior and full of flavor.

Then we remove the meat and place it in a baking dish. Then we pour the remaining butter from the pan on top, which will help maintain juiciness during cooking.

Then add the onions around the meat and drizzle everything with a generous tablespoon of olive oil. Season with salt and pepper to taste and put the dish in the oven preheated to 190 degrees, where it will cook for about an hour and a half.

Once the cooking time has elapsed, remove the roast beef from the oven and let it rest. To do this, we carefully wrap it in aluminum foil and let it rest for around twenty minutes, allowing the juices to redistribute and the meat to become more tender once cut.

Meanwhile, we remove the chives which have cooked slowly and we move on to preparing the filling. We peel two apples and cut them into segments, similar to potatoes. Brown them in a pan with a little butter until they acquire a nice color. When ready, add the candied onions and brown them briefly to unify the flavors.

Finally, we prepare the sauce. To do this, we collect the juices remaining in the baking dish and break them down with a little wine. Blend the mixture in a blender, adding one of the candied onions, which will give more texture to the sauce. This way the dish is complete and ready to serve.

Orange salmon

This recipe is, without a doubt, one of the most delicious and aromatic ways to prepare salmon, since the presence of citrus gives it a fresh and intense scent that enhances its natural flavor. In total, it takes about half an hour from preparation to cooking. You can reheat it a few minutes before serving, in its sauce, so that the fish does not dry out. Here are the ingredients for four people:

First, we place the salmon loins on a clean surface and season them with salt and pepper to taste.

Then heat some olive oil in a large frying pan and, when very hot, briefly seal the salmon on both sides until it becomes lightly golden. Once marked, we remove it from the heat and reserve it.

Meanwhile, peel the onions and garlic and chop them finely. Then we add them to the same pan and cook them over low heat for about ten minutes, stirring from time to time, until they are well poached and transparent.

When the sauce is ready, add the orange zest, trying not to reach the white part to avoid bitter flavors. Then we add the tablespoon of flour and cook it for a few minutes, stirring constantly, to eliminate the raw taste.

Then pour in the orange juice and put the salmon fillets back in the pan. We let them cook for about five minutes on each side, allowing them to be well coated in the sauce. Finally, finely chopped parsley is sprinkled just before serving, bringing a fresh and aromatic touch that enhances the whole dish.

Hake with green sauce

This recipe is very simple, it becomes an ideal option even for those with less experience in cooking. Plus, it requires very few ingredients, making the process even easier. By using basic products like garlic and parsley, as well as a quality broth, you obtain a creamy and balanced sauce that accompanies the fish without taking away its prominence.

In total, it takes about half an hour from preparation to cooking. Here are the ingredients for four people:

First, put a pan on the heat and add a small drizzle of olive oil. When hot, add the finely chopped garlic and stir gently so that it releases all its aroma without burning.

When the garlic acquires a golden hue, add the tablespoon of flour and fry for a few minutes, stirring constantly to eliminate the raw taste.

Then we pour in the white wine and slightly increase the intensity of the fire. Let the alcohol evaporate while mixing well to integrate all the ingredients. Once the wine has reduced, add the fish stock, carefully adjust the salt level and let the sauce cook over medium heat for around ten minutes.

After this time, add the finely chopped parsley, which will add freshness. We add the hake loins as well as the asparagus and peas. Cook everything for about five minutes on each side, being careful not to break the fish. Finally, when the hake is cooked and the sauce is well mixed, the dish is ready to serve.