Plato principal
Christmas Feast with Dad: Oysters, Calamari, Duck Pancakes, Oyster Sliders, Beef Carpaccio, Crayfish Risotto and Baked Cheesecake
5 hPara 8Nutri-Score C€€€
C
5 h
5 hChristmas Feast with Dad: Oysters, Calamari, Duck Pancakes, Oyster Sliders, Beef Carpaccio, Crayfish Risotto and Baked Cheesecake
receta de
connielangbrown
@connielangbrown
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
fresh oysters (shucked, on the half shell)Pescado24 piezas
pink shallots (finely diced)Frutas y verduras2 piezas- fresh squid (cleaned, tubes sliced into rings, tentacles kept)Pescado800 g
flour (for dusting the squid)Despensa150 g
frying oil (for deep frying)Despensa1 litro- mayonnaise (for the wasabi lime mayo)Despensa200 g
- wasabi pasteDespensa15 g
limes (zested and juiced)Frutas y verduras3 piezas- duck breasts (skin scored)Carne2 piezas
- hoisin sauceDespensa100 ml
- thin pancakesPanadería12 piezas
cucumber (cut into thin batons)Frutas y verduras1 pieza
spring onions (sliced)Frutas y verduras4 piezas- mini brioche buns (split)Panadería8 piezas
- beef fillet (trimmed, for carpaccio)Carne400 g
basil (leaves picked)Frutas y verduras20 g
tarragon (leaves picked)Frutas y verduras10 g- wild rocket (washed)Frutas y verduras80 g
- truffle oilDespensa30 ml
parmesan (shaved)Lácteos60 g- crayfish (cooked, meat picked from shells)Pescado600 g
risotto riceCereales400 g
butterLácteos80 g
onion (finely chopped)Frutas y verduras1 pieza
white wineBebidas150 ml- fish stock (hot)Despensa1,2 litros
cream cheese (softened)Lácteos500 g
sugarDespensa200 g
eggsLácteos3 piezas
sour creamLácteos200 g- vanilla extractDespensa10 ml
- digestive biscuits (crushed)Panadería250 g
por ración
Nutrición
1020kcal
- Carbohidratos
- 78 g
- Proteínas
- 43 g
- Grasas
- 60 g
lo que usará
Utensilios
Placa de cocina
Horno- Freidora
Sartén
Cazo- Olla
Bol
Molde desmontable
Varillas
Espumadera
Pinzas de cocina
paso a paso
Preparación
- Paso 1
Shuck the oysters with pink shallots
- Shuck the oysters and arrange them on the half shell over crushed ice.
- Scatter the finely diced pink shallots over the oysters and serve cold.
- Paso 2
Make the wasabi lime mayo
- Whisk the mayonnaise with the wasabi paste, lime zest and lime juice.
- Season to taste and chill until needed.
- Paso 3
Fry the calamari
- Cut the cleaned squid tubes into rings and pat everything dry.
- Dust the squid in flour and deep fry in hot oil until golden and crisp.
- Drain and serve immediately with the wasabi lime mayo.
- Paso 4
Cook the duck breast pancakes
- Sear the duck breasts skin side down in a dry pan until the skin is crisp, then cook to pink.
- Rest the duck, then slice thinly.
- Warm the pancakes and serve with the sliced duck, hoisin sauce, cucumber batons and spring onions.
- Paso 5
Build the battered oyster sliders
- Batter the remaining oysters and deep fry until golden.
- Stir the pickled lime through the remaining mayo.
- Fill the split mini brioche buns with the fried oysters and the pickled lime mayo.
- Paso 6
Prepare the beef carpaccio
- Blend the basil and tarragon with the remaining mayo to make the herb mayo.
- Slice the beef fillet paper thin and arrange on plates.
- Dress with truffle oil, wild rocket, shaved parmesan and the basil tarragon mayo.
- Paso 7
Cook the crayfish risotto
- Sweat the chopped onion in butter, add the risotto rice and toast until translucent at the edges.
- Pour in the white wine and let it evaporate, then add the hot fish stock a ladle at a time, stirring until creamy.
- Fold through the crayfish meat and the remaining butter, then season and serve.
- Paso 8
Bake the cheesecake
- Blend the crushed digestive biscuits with melted butter and press into the base of a springform pan.
- Beat the cream cheese with the sugar, eggs, sour cream and vanilla extract until smooth, then pour over the base.
- Bake at 160 °C until just set, then cool and chill completely before serving.