Our best-ever Christmas dinner menus: pescatarian

Our best-ever Christmas dinner menus: pescatarian

by Great British Chefs 8 December 2017

A festive fishy feast is the perfect way to celebrate Christmas Day with your family. Whether you’re a pescatarian or just love everything seafood, our Christmas menu has you covered.

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Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews as well as access to some of Britain’s greatest chefs. Our posts cover everything we are excited about from the latest openings and hottest food trends to brilliant new producers and exclusive chef interviews.

Lobster, scallops, crab, oysters, salmon – some of the most luxurious and delicious food in the UK comes from our waters. But for an island nation, we eat a woefully small amount of fish and seafood every year, with a lot of what our hardworking fishermen catch shipped off to Europe. That’s why we want to make Christmas 2017 all about fish – forget the turkey, ditch the chicken liver pâté, leave the pigs in blankets in bed: look to the ocean for this year’s feast.


Get the party started with some delicious little nibbles to whet the appetite and let your family know what they’re in for. Salmon is a festive stalwart, and it’s the obvious choice for any pescatarian feast. Agnar Sverrisson keeps things distinctly Scandi with his gravlax, curing it for an hour before gently cooking it in olive oil and serving it on rye bread with a horseradish and mustard sauce. Theo Randall’s smoked eel canapés are a little more unusual, taking an underrated fish and pairing it with colourful beetroot, while Nathan Outlaw deep-fries oysters in focaccia breadcrumbs and serves them with a salty oyster mayo.


With everyone’s oceanic interest piqued, it’s time to move into the dining room and enjoy some fantastic fish and seafood. You can never go wrong with smoked salmon – something Bryan Webb knows all too well. His terrine is simple, easy to prepare in advance and looks beautiful on the plate. If you’d prefer to serve a hot starter, then scallops are a safe bet. Serve them with spices and parsnip like Marcus Wareing, or celeriac, apple and hazelnuts like Paul Welburn – both recipes are seasonal and very, very tasty.


It’s always about the main course at Christmas, so for a truly memorable meal you want to pull out all the stops. A whole fish always looks fantastic in the centre of the table, served with plenty of seasonal veg, and Galton Blackiston’s incredible salt-baked salmon comes with the theatrics of cracking open the crust in front of your family. Gary Foulkes opts for brill, roasting it whole alongside a beautiful potato galette with parsnip purée and sprouts, and if you really want to impress then William Drabble’s poached lobster tail and cauliflower in a rich butter sauce looks absolutely fantastic.