An inexpensive menu for Christmas

THE OPTIMIZED ENTRANCE

Blinis with vegetable peelings

For 20 blinis. Preparation: 15 minutes. Rest: 1 hour. Cooking: 3 minutes per blini.

Ingredients

  • 150 to 200 g of various peelings (carrots, zucchini, green leek)
  • 2 cloves garlic
  • A few sprigs of parsley
  • 1 Greek yogurt (150 g)
  • 2 eggs
  • 12.5 cl semi-skimmed milk
  • 130g T55 flour
  • ½ packet of baking powder
  • 5 tablespoons oil (olive, sunflower or grapeseed)
  • Salt and pepper

Place the peelings in a blender until you obtain a homogeneous mixture of fine pieces. Peel the garlic cloves and chop them into small pieces. Rinse the parsley and finely chop its leaves.

THE SMALL DISH OF A BIG

Half-cooked scallops and lettuce soup from Eric Frechon

Preparation time: 40 minutes. Cooking time: 3 minutes
Ingredients for 4 persons (to be multiplied according to the number of guests):
2 very green lettuces
100g butter
2 level tablespoons coarse salt (for 2 liters of water)
8 scallops (2 per person) of medium size and without shell
5 cl of liquid cream
1 nutmeg
1 dash of olive oil
salt pepper

The preparation

Peel and wash the salad and keep only the very green leaves. Wash and drain the scallops and cut them into cubes no larger than 1 cm. Season them in a salad bowl with salt, pepper and olive oil. Mix well.
With the cubes of scallops, form a ball of tartare per person. In another bowl, pour the liquid cream. Add some grated nutmeg and whisk for a few minutes until smooth.

Soup
In a saucepan, boil two liters of salted water then plunge the lettuce leaves into it for three minutes. Once the time has elapsed, remove them and mix them immediately using a blender.
Then, add the cooking water (in which the lettuce leaves were cooked) to the blender and blend again until you obtain the consistency of a soup. Adjust seasoning.

Dressage
In a deep plate, pour the nutmeg cream into the bottom of the plate. Then place the ball of scallop tartare in the middle. Finally, pour the lettuce soup around the tartare ball. It is important to prepare this recipe on a very hot plate, so the scallop tartare will cook using the heat of the plate and the lettuce soup.

The chef’s tip
You can make the balls of scallop tartare using cling film to obtain very regular balls.

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