Plat
Christmas Feast with Dad: Oysters, Calamari, Duck Pancakes, Oyster Sliders, Beef Carpaccio, Crayfish Risotto and Baked Cheesecake
5 hPour 8Nutri-Score C€€€
C
5 h
5 hChristmas Feast with Dad: Oysters, Calamari, Duck Pancakes, Oyster Sliders, Beef Carpaccio, Crayfish Risotto and Baked Cheesecake
recette de
connielangbrown
@connielangbrown
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
fresh oysters (shucked, on the half shell)Poissons24 morceaux
pink shallots (finely diced)Fruits et légumes2 morceaux- fresh squid (cleaned, tubes sliced into rings, tentacles kept)Poissons800 g
flour (for dusting the squid)Épicerie150 g
frying oil (for deep frying)Épicerie1 litre- mayonnaise (for the wasabi lime mayo)Épicerie200 g
- wasabi pasteÉpicerie15 g
limes (zested and juiced)Fruits et légumes3 morceaux- duck breasts (skin scored)Viandes2 morceaux
- hoisin sauceÉpicerie100 ml
- thin pancakesBoulangerie12 morceaux
cucumber (cut into thin batons)Fruits et légumes1 morceau
spring onions (sliced)Fruits et légumes4 morceaux- mini brioche buns (split)Boulangerie8 morceaux
- beef fillet (trimmed, for carpaccio)Viandes400 g
basil (leaves picked)Fruits et légumes20 g
tarragon (leaves picked)Fruits et légumes10 g- wild rocket (washed)Fruits et légumes80 g
- truffle oilÉpicerie30 ml
parmesan (shaved)Produits laitiers60 g- crayfish (cooked, meat picked from shells)Poissons600 g
risotto riceCéréales400 g
butterProduits laitiers80 g
onion (finely chopped)Fruits et légumes1 morceau
white wineBoissons150 ml- fish stock (hot)Épicerie1,2 litres
cream cheese (softened)Produits laitiers500 g
sugarÉpicerie200 g
eggsProduits laitiers3 morceaux
sour creamProduits laitiers200 g- vanilla extractÉpicerie10 ml
- digestive biscuits (crushed)Boulangerie250 g
par portion
Nutrition
1 020kcal
- Glucides
- 78 g
- Protéines
- 43 g
- Lipides
- 60 g
ce que vous utiliserez
Ustensiles
Plaque de cuisson
Four- Friteuse
Poêle
Casserole- Marmite
Saladier
Moule à charnière
Fouet
Écumoire
Pince de cuisine
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.