In the Kitchen: Our recipe ideas for Christmas Eve

End of the year celebrations are an opportunity to put small dishes into big meals. Our best New Year’s Eve dinner recipe ideas.

Champagne soup with Corsican clementines IGP

For 1 person:

• 10 cl champagne*
• 2 PGI Corsican clementines
• fresh mint

Peel the PGI Corsican clementines and remove the tops over a salad bowl to collect the juice.

Pour the fruit and juice into a glass and top with chilled champagne. Finish with a few fresh mint leaves and serve immediately.

*Alcohol abuse is dangerous for health. Consume by measure.

Norwegian salmon and coconut bites

For 6 people:

• 400g Norwegian salmon fillet with skin
• 350 g coarse salt
• 15 slices of potato
• 30 g grated coconut
• 150 g of skyr
• 2 tbsp. tablespoon of yuzu (or lime) juice
• 1/2 tsp. teaspoon Kâmpôt pepper
• 1 small bunch of cilantro
• salt and pepper

Pat dry and place the Norwegian salmon in a bowl slightly larger than the salmon. Cover it with coarse salt and refrigerate for at least 4 hours or even overnight. In this way, it fits into the salt.

At the same time, cook the potatoes in boiling water for 20-25 minutes. Check for doneness by inserting a knife into one of them, the knife should be able to sink in without effort. After cooking, peel them and cut them into large slices. Keep them out.

Mix the skyri with yuzu juice, crushed Kâmpôt pepper, salt, pepper and finely chopped coriander. Cool book.

Wash the Norwegian salmon thoroughly to remove all the salt. Remove the skin and cut the salmon into cubes about 1 cm wide. Cover the pieces of Norwegian salmon with coconut.

To assemble, spoon the sauce over each potato slice, then top with a piece of salmon.

Fresh oysters, mango granita, avocado and lime

For 4 people:

• 16 oysters
• 1 mango
• 2 limes + 1 zest
• 2 pinches of powdered ginger
• 1 pinch of turmeric
• 1 avocado
• 5-6 onions
• pepper
• 1 pinch paprika (optional)

Prepare the granita: peel the mango and remove the pulp. Put the juice and zest of one lime in a blender with the ginger and turmeric. Mix to get a smooth mixture. Pour a thin layer into a freezer safe container. Leave to stand in the freezer for 4 hours, preparing with a fork once every hour to form a granita. Refrigerate until ready to serve.

Finely chop the mushrooms. Cut the avocado into very small cubes, sprinkle with the juice of the second lime and add red pepper. Mix everything with onions without crushing the avocado.

Open the oysters, discard the first water and cool.

Presentation: remove the oysters, add some chopped avocado and some granita.

Tip: you can make this recipe even better by adding raspberry vinegar to the oysters before tasting.

Individual beef wellington with candied vegetables

For 4 people:

• 4 paving stones of 150 g each
• 12 slices of cured ham
• 2 full-fat pastries
• 400 g of button mushrooms
• 2 onions
• 25 g of butter
• 1 C. tablespoon neutral oil
• 1 egg
• ground black pepper, fleur de sel
• Vegetables: 2 hard potatoes, 2 carrots, 250 g Brussels sprouts, 25 g butter, 1 tbsp. Brown sugar
• Sauce: 15 cl Porto, 25 cl veal broth, 1 sprig of thyme, ½ tsp. corn starch.

Peel and wash the onions, then finely chop them. Peel and chop the onion. Fry the mushrooms and mushrooms on low heat until they release all their water. Salt and pepper. Leave to cool.

Salt the meat, fry in a little oil on all sides. Allow to cool.

Cut 8 sheets of cling film: place 3 overlapping slices of ham on each, then spread the mushrooms. Place the steaks in the center and close the cling film like a wallet, ensuring that the steak is covered with mushrooms and ham. Press to form a small dome.

Roll out the puff pastry and cut out 8 circles big enough to cover the sidewalks. In 4 circles, after removing the adhesive film, place the stones. Place the remaining 4 circles on top and close the edges with a fork. Place 4 beef wellingtons on a baking tray lined with baking paper. Cut the decorations from the dough scraps.

Beat the egg, fry it for the first time and protect the egg. Cool book.

Peel and wash the vegetables. Cut carrots and potatoes into 3 cm wide pieces. Put them in a saute pan with Brussels sprouts, cover with water and bring to a low boil, cover, then drain. Melt the butter, sugar and 4 tbsp. Pour water into the saute pan, return the vegetables and cook over medium heat until translucent.

Make the Port sauce by placing the port, veal stock and sprigs of thyme in a saucepan and reduce to a quarter over medium heat. Dilute the starch in a spoonful of water, add to the sauce and let it thicken over low heat.

Preheat the oven to 220°C before serving. Remove the beef wellingtons, fry a second time and bake in the oven for 25 minutes. Serve beef wellingtons with vegetables and sauce.

Mousse dome with chestnut cream, apple and hazelnut nougatine

For 4 people:

• Chestnut cream mousse: 250 g chestnut cream, 25 cl liquid cream, 1 sheet of gelatin
• Apple balls: 3 apples. Nut nougat: 200 g powdered sugar, 100 g crushed hazelnuts

Peel the apples, cut out the core and cut into slices. Place the apple slices in a saucepan with a little water and heat over low heat until the apples are cooked and soft. Leave to cool a little and mix the compote. Pour into ball-shaped silicone molds and refrigerate overnight.

Drop the gelatin into the cold water. Pour the chestnut cream into a saucepan and heat gently. Add the previously strained gelatin and stir until well dissolved. Store in a container.

Beat the very cold cream into the whipped cream using an electric mixer. Gently fold the whipped cream into the cooled chestnut cream with a spatula.

Fill silicone half spheres 3/4 full with chestnut cream mousse. Put a ball of frozen compote and gently press it into the foam. Cover with a little foam and smooth with a spatula.

Repeat the process for the remaining domes. Place your half spheres in the freezer overnight.

Place a baking sheet on a baking sheet. Prepare a second sheet of parchment paper.

Melt the sugar in a saucepan over low heat without stirring until it caramelizes. Add the crushed nuts and mix quickly. Pour the mixture into the baking pan and cover with a second sheet of paper and roll quickly with a rolling pin. Leave to cool before removing the baking paper. To order. Cut the nougat into pieces.

Thaw the domes in the refrigerator and remove them with the hazelnut nougat pieces a few minutes before serving.

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