A Christmas meal ready the day before is possible, no less tasty and above all super practical. So as not to find yourself in an emergency or having to get up at dawn on the big day of a festive meal, here are festive recipes that will allow you to feast, to enjoy your guests and above all, not to spend the day Christmas in the kitchen to prepare the meal!
As an appetizer, bites of marinated salmon in basil
There's nothing like soft and delicately marinated salmon bites to whet your appetite. A perfect appetizer to accompany champagne. Choose high-quality, ultra-fresh salmon, because it won't be cooked!
Ingredient for 4 people.
– 8 pieces of fresh salmon
– 1 liter of olive oil
– 1 kg of Guérande salt
– 2 carrots
– 1 red onion
– 1 bunch of basil
See the rest of the recipe for marinated salmon bites here
As a starter, lentils with foie gras
Did you know ? Lentils and foie gras are a perfect match! Whether the lentils are cold in vinaigrette, lukewarm or hot, whether the foie gras is semi-cooked, cooked or pan-fried, it's always a success. Be sure to choose lentils that remain firm, so that their consistency contrasts with that of the tender foie gras.
For 6 verrines (or 4 good eaters)
– 200 g of lentils
– 100 g of foie gras
– 1 clove of garlic
– 40 g of fresh cream
– 1 onion
– Salt pepper
See the rest of the lentils with foie gras recipe here
The dish: a lobster chicken fricassee
The key to making this recipe a success? The organization!
Prepare the chicken the day before and take care of the lobster on D-Day … when reheating the dish so that it is not overcooked.
Ingredients for 6 pers.
– 1 large French chicken of 2 kg cut,
– 1 fresh or frozen lobster,
– 50 cl of dry white wine,
– 1 ladle of chicken broth,
– 1 small box of lobster bisque,
– 1 tsp. to s. heavy cream,
– 6 carrots,
– 6 tomatoes,
– 1 onion,
– 2 cloves garlic,
– 1 pinch of saffron,
– 1 bunch of flat-leaf parsley,
– thyme, olive oil, salt and pepper
How the recipe works:
1. Boil the lobster then cut it into pieces: the claws, the head and the tail into several sections.
2. In a cast iron casserole dish, brown the chicken pieces in olive oil for 5 minutes. Remove them and brown the chopped onion and garlic in the remaining fat. Return the chicken.
Add the lobster pieces, sliced carrots, tomato quarters and thyme. To mix everything. Wet a little with the white wine.
3. After 5 min, remove the lobster pieces (except the head) and set aside. Pour in the rest of the white wine, the broth, the bisque and some of the roughly chopped parsley. Sprinkle with saffron.
Cover and simmer over medium heat 25 min.
4. Re-incorporate the lobster pieces and add the crème fraîche. Stir for 5 min. Sprinkle with remaining parsley to serve.
A recipe imagined by Thierry Richard from Chroniques du plaisir.
For dessert, a delicious chocolate marquise
To change the log, learn about the generous and generous pleasure of the marquise. Easy and quick to prepare the day before, it will delight more than one. A little extra for gourmets, top it with an exotic fruit coulis or custard.
For 6 to 8 people.
– 250 g of good quality dark chocolate
– 100 g of sugar
– 200 g of unsalted butter
– 6 eggs
See the rest of the chocolate marquise recipe here
Kitchen utensils needed
The equipment you need