Hoofdgerecht
Christmas Feast with Dad: Oysters, Calamari, Duck Pancakes, Oyster Sliders, Beef Carpaccio, Crayfish Risotto and Baked Cheesecake
5 uVoor 8Nutri-Score C€€€
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5 u
5 uChristmas Feast with Dad: Oysters, Calamari, Duck Pancakes, Oyster Sliders, Beef Carpaccio, Crayfish Risotto and Baked Cheesecake
recept van
connielangbrown
@connielangbrown
1 recept
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wat je nodig hebt
Ingrediënten
fresh oysters (shucked, on the half shell)Vis24 stukken
pink shallots (finely diced)Groente en fruit2 stukken- fresh squid (cleaned, tubes sliced into rings, tentacles kept)Vis800 g
flour (for dusting the squid)Voorraadkast150 g
frying oil (for deep frying)Voorraadkast1 liter- mayonnaise (for the wasabi lime mayo)Voorraadkast200 g
- wasabi pasteVoorraadkast15 g
limes (zested and juiced)Groente en fruit3 stukken- duck breasts (skin scored)Vlees2 stukken
- hoisin sauceVoorraadkast100 ml
- thin pancakesBakkerij12 stukken
cucumber (cut into thin batons)Groente en fruit1 stuk
spring onions (sliced)Groente en fruit4 stukken- mini brioche buns (split)Bakkerij8 stukken
- beef fillet (trimmed, for carpaccio)Vlees400 g
basil (leaves picked)Groente en fruit20 g
tarragon (leaves picked)Groente en fruit10 g- wild rocket (washed)Groente en fruit80 g
- truffle oilVoorraadkast30 ml
parmesan (shaved)Zuivel60 g- crayfish (cooked, meat picked from shells)Vis600 g
risotto riceGranen400 g
butterZuivel80 g
onion (finely chopped)Groente en fruit1 stuk
white wineDranken150 ml- fish stock (hot)Voorraadkast1,2 liter
cream cheese (softened)Zuivel500 g
sugarVoorraadkast200 g
eggsZuivel3 stukken
sour creamZuivel200 g- vanilla extractVoorraadkast10 ml
- digestive biscuits (crushed)Bakkerij250 g
per portie
Voedingswaarden
1.020kcal
- Koolhydraten
- 78 g
- Eiwitten
- 43 g
- Vetten
- 60 g
wat je gebruikt
Keukengerei
Kookplaat
Oven- Frituurpan
Koekenpan
Steelpan- Soeppan
Mengkom
Springvorm
Garde
Schuimspaan
Keukentang
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.