Pescatarians rejoice! This Three-Fish Roast is the most magnificent Pescatarian Christmas centrepiece you’ll come across! Even more impressive looking than the Russian Coulibiac I posted many, many years ago.
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What is a Three-Fish Roast?
You know how a 3-bird roast is a bird in a bird, in a bird? So a three-fish roast uses the same principle, just assembled slightly differently. It’s more of a top and bottom thing.
So I’ve got 2 large salmon sides filled with smoked haddock and prawns (shrimps), tied together.
My late husband was a huge fan of Flipboard. Every now and then, he’d come across a food photo that he liked and would show it to me.
I must admit many of them were a little out there, and not really something that appealed to me. He loved the wow factor, like milkshakes with mini burgers, bacon, olives, etc on a stick. Yeah.
But the two-fish fish roast that he showed me sometime in 2013 or ’14 was definitely one of the best ideas he came across. As soon as I saw the image for that two-fish roast, I knew exactly how I was going to do it!
Three-Fish Roast Recipe
For a start, I wasn’t going to stop at 2. I mean why do 2 when you can do 3? Right?
When I saw the image on Flipboard, I immediately thought about coulibiac and our traditional fish pie and how I could work those two to create our three-fish roast.
Coulibiac is a fish pie too but encased in puff pastry – perfect for Christmas. Click here for the recipe or on the image below.
It only took minutes for me to settle on the filling for our pescatarian roast. This is what my very first three-fish roast contained, and what I’m doing today:
- salmon (top and bottom)
- smoked haddock (from the traditional fish pie we make)
- prawns (to get a 3rd “fish” in)
- boiled eggs (from coulibiac)
Then it’s just a case of assembling and roasting it.
The result is a richly flavoured fish roast that is full of contrasting flavours and textures. Meaty, smoky, creamy, tart and herby, and so deliciously fishy, of course! Good fishy!
Three-Fish Roast for Christmas or Easter
I’ve made this so often over the years, for us, for friends, in classes and definitely for customers. So can you imagine the different permutations I’ve tried? Some were definitely clear winners in terms of flavour and look. Like today’s, my “prototype”, so to speak.
Before my kids went vegetarian, they loved salmon. But because my girls are allergic to eggs, I’ve made this three-fish roast often without eggs too. I must admit, the eggs add a lovely dimension to this Pescatarian festive recipe, so use them if you can.
You can use any fish you like, and any seafood. Again, the smoked fish plays a part in the final flavour. But if you don’t like smoked fish, leave it out, by all means.
Don’t want a large Salmon Roast?
Just use fillets. They won’t be able to take as much filling, but you will still be able to do it, just remember you must still tie the fillets together.
You could get your fish monger to cut you 2 wide fillets, just enough for 2, 3 or 4, however many people you are feeding in these Covid times. Don’t forget that you will need 2 fillets, for top and bottom.
And if that’s too much for 1 serving, cut the filled, roasted fillets in half, then serve.
Pescatarian Roast – Different Ways
You can change up our three-fish roast in different ways:
- use any kind of fish you like, as mentioned above.
- you can change the herbs from what I’ve got today. Dill is a common herb with fish, but I don’t really like the stuff.
- size of the fish can definitely be changed – use fillets or even whole, smaller fish.
- rather obviously, you can turn this into a two-fish roast. Four-fish roast? Why not, but just go easy on the filling as the more you fill, the higher the risk of it spilling out.
- change the flavour of this pescatarian roast, see below.
Change the flavour of this Fish Roast
Over the years, I’ve given many flavour variations to this three-fish roast, and have also made it spicy on a few occasions. Here are some suggestions:
- Indian Style is one of my favourites. All you need to do is use some Indian spices and yoghurt instead of the crème fraîche I’m using here. So think turmeric, coriander and cumin, and a touch of garam masala. Shall I do a post on that?
- Make it spicy! For all of you who love your Scoville scale😉, you’re going to like it spicy. Add any form of chilli (pepper) to the recipe, whether you are spicing up that crème fraîche base with chilli pastes, or adding sliced chillies to the recipe itself.
I’ve used the following very successfully.
How to serve this Stuffed Salmon Roast?
I think it all rather depends on when you are serving it, what the occasion is, and where in the world you happen to be living in.
So if I were making this for Christmas, I’d have it with the usual suspects:
- roast potatoes (any potato recipe would be good)
- brussels sprouts
However, I wouldn’t serve it with a standard gravy. Instead, I’d make a lemon-butter sauce to go with it. I’ve given you an easy one in the recipe card below.
If it’s for Easter, I’ll keep the butter sauce and swap the sprouts for in-season asparagus and some green beans.
I’ve made this for Chinese New Year for clients too, with Chinese flavourings, and it was served with noodles and Chinese style vegetables. Oh boy, a whole new recipe beckons! Flavour-wise, along the lines of:
Are you having a Pescatarian Christmas?
Let me know with a comment below. I would love to know what your favourite Pescatarian festive recipes are, and what you are planning to do this Christmas. Or Thanksgiving, if you celebrate.
What do you think of today’s Three-Fish Roast? Fancy trying it? Well then, let’s go get our aprons on!
More Christmas Recipes
♥ If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! 😉 Thank you! ♥
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood
Three-Fish Roast (a Pescatarian Recipe for Easter and Christmas)
- Large oven proof dish
- deep frying pan or a wide, shallow heat proof pan x 2
- chopping boards
- bowl and plate as needed
- kitchen string and scissors
- 500 g smoked haddock
- 250 ml milk (full fat or semi-skimmed)
- 250 ml water
- 1 bay leaf fresh or dried
- 200 g raw prawns (shrimp) small-medium
- ½ Tbsp EV olive oil
- 1 Tbsp lemon juice
- 2 salmon sides tail end, weighing about 600g (1.3 lb) each
- 3 Tbsp crème fraîche or soured cream
- 1 Tbsp mustard
- 3 boiled eggs
- 10 g chives
- 10 g fresh parsley (small handful)
- freshly ground black pepper
- 1 lemon
Lemon-Butter Sauce (bonus!)
- 200 g unsalted butter
- pinch salt
- 3 Tbsp fresh lemon juice
- freshly ground black pepper
Poach the haddock
- Place the milk, water and bay leaf into a shallow pan and bring to a simmer over medium heat. Lower the heat down and poach the haddock for 5 minutes.
- Take the haddock out, place on a plate and flake with 2 forks. Set aside.
Fry the Prawns
- Heat the olive oil in a frying pan on high heat. Add the prawns, season with salt and pepper, and fry on this high heat for 1 minute, tossing the prawns.
- Add the lemon juice and continue to fry on high heat for 1 more minute. Take off the heat and set aside.
Prepping the Salmon, Herbs, Boiled Eggs and Lemons
- Turn the oven on to 200°C (390°F/180°C Fan).
- Cut 4 lengths of the kitchen string, about 45cm (17 inches) long. We'll cut the excess later.
- Get the baking dish of your choice and lay the string down, along the width and at even intervals. Place one salmon side on the string, skin side down. Move the strings along so they are evenly spaced.
- Place the other salmon side on a large plate or chopping board, and season both skinless sides well with salt and pepper.
- Chop most of the chives and all the parsley separately, and set aside. Keep about 12 chives for the finish.
- Slice the boiled eggs into flat rounds.
- Slice the lemons into rounds.
Let's fill the Salmon
- Mix the crème fraîche and mustard together, adding a pinch of salt and some pepper, then spread it on both salmon sides, on the skinless side.
- Get the flaked smoked haddock, and evenly spread it out along the salmon side that's lying on the strings (I forgot the strings here, ignore that). Season with salt and pepper.
- Sprinkle the chopped parsley all over, then top with the boiled egg slices. Season with salt and pepper. Top with half the chives. Season with salt and pepper.
- Top with the cooked prawns, and drizzle the small amount of liquid (if any) that's in the frying pan all over. Top with the rest of the chives. Season with only a little salt and generously with pepper.
- Now, we top all this with the second side of salmon. Lay it over, tip to tip. Don't press down. Tie the ends of the kitchen string together securely. Make it tight but don't squash the salmon.
- Tuck the lemon slices under the string and some chives (or parsley). If your salmon is super fresh and your eggs were freshly boiled, you can place this prepared salmon roast in the fridge, covered, to cook next day. Take it out of the fridge an hour before cooking.
- Roast in the preheated oven for 35 minutes for a lightly done salmon. If you like your fish well done, roast it for 45 minutes. Serve it with the lemon-butter sauce that follows.
- Melt the butter in a frying pan over medium heat, stirring every so often.
- When it gets to be a light golden brown (about 3 minutes), take if off the heat and pour into your gravy boat. Stir in the salt and lemon juice, and whip with a fork to mix.You could turn this into brown butter, just heat it up a little longer, about 1 minute. Take it off when it's a mid brown.
- Finish with the pepper and serve with our fish. It will remain pourable for about 20 minutes, but can be heated up easily in the microwave oven.