Christmas: chef’s recipes for less than ten euros per person
How to celebrate New Year’s Eve without breaking the bank? Chefs Vincent Croizard, Jean-Baptiste Veyron and Lætitia Taffin offer four original recipes for under €10 per person. Special mention goes to Nicolas Fonte, who created the beet financier, the smoked fish roe, especially for Midi Libre readers.
Capon legs stuffed with mushrooms: €8
Recipe by Jean-Baptiste Veyron of Chez Marthe restaurant in Caveirac
Ingredients for 4 people:
– 2 foot capon
– 500 g of paris or brown mushrooms
– 2 onions
– 1 onion
– 2 carrots
– 1.5 kg of potatoes
– Salt and pepper
– 10 dl armagnac
– 2 egg whites
Bone or cut off the legs of two of your butcher’s caps and keep the bones. Grind the bones and saute the bones in a casserole dish, cut the carrots into slices, and finely chop the onions. Salt, pepper. After five minutes, deglaze with Armagnac and flambé. Moisten to height with 1/2 l of water. Leave to cook for 15 minutes, strain the sauce and reduce until smooth. Keep warm. Meanwhile, finely chop your mushrooms. Chop your onions and fry everything until the mixture is very dry. Add the egg whites to this mixture to make the mousseline. Place the boneless thighs flat on the belly and stuff the inside of the thigh with the mushroom and fennel mixture. And roll your Italian thigh, put a sheet of cling film aside and roll it all up, pinching the ends tightly until you have a nice pudding. Pinch the edges well to seal them and boil your rolls in boiling water for 15 minutes. Drain your rolls, remove the film and color your pudding in the butter and oil mixture. Press regularly so that the meat does not dry out. Boil potatoes in salted water. Mash the cooked potatoes with a fork, gradually adding a little truffle oil. Using a biscuit, a potato disc, cut your capon sausages into pieces, cover everything with sauce.
Beet financier, smoked fish roe: €5
Recipe by Nicolas Fontaine, chef to the Emperor in Nîmes
– 125 whole eggs
– 125 g of cream
– 80 g of sugar
– 70 g of cooked and mixed beets
– 125 g of almond powder
– 60 g of flour
– 60 g of butter
– For the cream: salt, pepper, paint
red vegetable dish, mascarpone,
milk, lemon juice, olive oil, dill.
Put your vegetable oil, sugar, beetroot puree in a mixer, mix with a paddle and make the mixture homogeneous. Then combine 125 g of eggs, one at a time, almond powder, flour and salt. After everything is well mixed, add the cream a little at a time and add a little red food coloring if necessary. Leave your financial device to rest in a cool place for two hours. Prepare your silicone molds to bake your financiers. Fill the financial device to 2/3 of each hole. Bake at 130°C for 14-18 minutes. For the mascarpone cream, dilute it with a little milk, add a little salt, pepper and lemon juice and lastly chopped dill. Cool book. For the dressing: top each financier with half a spoonful of seasoned mascarpone and your choice of fish roe (trout or salmon roe).
Scottish salmon with iodized potatoes: €5
Recipe by Vincent Croizard, chef of the House of Croizard in Nîmes
For 4 people: 300 g of salmon fillet
marinated, 2 teaspoons of salt and sugar, 150 g of red beetroot, 25 g of soy sauce, 4 spices, pepper, 250 g of potatoes, 40 g of fish roe, 2 tablespoons of olive oil
walnuts, half a ball of celery,
1 green apple, 1 stalk of celery,
4 tablespoons of walnut oil,
1 clove of garlic, salt, pepper.
Sprinkle the salmon fillet with salt and sugar and refrigerate for 24 hours. Centrifuge the beets, add soy and pepper. Marinate the salmon fillet for another 12 hours. Wash the potatoes, peel and cut into small cubes. Cook them in boiling salted water with a bay leaf. Cook for 8-10 minutes. Drain, then add walnut oil, salt and pepper. Add fish eggs. Peel the celery ball, then thinly slice it using a mandoline. Blanch them in boiling salted water for a minute, then cool in ice water. Peel the apple, cut it into small cubes, add lemon drops. Season with salt, pepper and nut butter and some chopped celery leaves. Pesto: chop the celery leaves, then mix them with walnut oil and a clove of garlic. Add salt and pepper. Place the potatoes on one side of the plate and place the salmon on top, garnish with chives. Place the green apple celery mixture in a cookie cutter, top with a slice of celery and add the pesto.
Montblanc revisited: €6
Recipe created by Laetitia Taffin, pastry chef at Artisane in Montpellier
For 4/6 people. : Meringue: 100 g egg white, 75 g sugar, 100 g powdered sugar.
Brown biscuit: 30 g water, 30 g sugar (1), 60 g butter, 45 g white chocolate.
150 g of chestnut cream, 75 g of eggs.
Biscuits: 60g sugar (2). 45 g chestnut flour or T55 flour if not available.
Tonka or vanilla whipped cream: 270 g
30% liquid cream
butter, 84 g of chocolate
white, 1/2 tonka bean / or pod
vanilla, 55 g of mascarpone.
Blackcurrant jam. Chestnut spread. Blackcurrant syrup.
meringue : Beat the egg whites, add the sugar and continue to beat until combined with a whisk. Add powdered sugar with a spatula. Spread the meringue on a baking sheet lined with parchment paper. Bake at 95 degrees for 2½ hours. Cut into pieces. Brownie Cookies:Heat the water and sugar until the sugar dissolves. Melt the butter and white chocolate in a bain-marie. Mix the two devices. Add the chestnut cream and mix. Beat the eggs with the sugar until very foamy. Add the beaten eggs to the first mixture. Add the flour and mix gently with a fork. Pour in the desired mold (butter + sugar in the mold). Cook for 10-12 minutes at 180 degrees depending on the thickness. Tonka/vanilla cream: heat the liquid cream. Add the white chocolate and stir until melted. Grate in tonka beans or vanilla pods. Leave to rest in the refrigerator for 6 hours. Add the mascarpone. Beat everything very cold. Place the chestnut biscuit on the bottom of the plate. Cover with a nice layer of jam. Scoop a piping bag or spoon over the top of the whipped cream. Place a few candied chestnuts on top of the whipped cream.
Cover with meringue pieces. Serve the blackcurrant syrup on the side.