Main
Christmas Feast with Dad: Oysters, Calamari, Duck Pancakes, Oyster Sliders, Beef Carpaccio, Crayfish Risotto and Baked Cheesecake
5 hServes 8Nutri-Score C€€€
C
5 h
5 hChristmas Feast with Dad: Oysters, Calamari, Duck Pancakes, Oyster Sliders, Beef Carpaccio, Crayfish Risotto and Baked Cheesecake
what you need
Ingredients
fresh oysters (shucked, on the half shell)Fish24 pieces
pink shallots (finely diced)Produce2 pieces- fresh squid (cleaned, tubes sliced into rings, tentacles kept)Fish800 g
flour (for dusting the squid)Pantry150 g
frying oil (for deep frying)Pantry1 litre- mayonnaise (for the wasabi lime mayo)Pantry200 g
- wasabi pastePantry15 g
limes (zested and juiced)Produce3 pieces- duck breasts (skin scored)Meat2 pieces
- hoisin saucePantry100 ml
- thin pancakesBakery12 pieces
cucumber (cut into thin batons)Produce1 piece
spring onions (sliced)Produce4 pieces- mini brioche buns (split)Bakery8 pieces
- beef fillet (trimmed, for carpaccio)Meat400 g
basil (leaves picked)Produce20 g
tarragon (leaves picked)Produce10 g- wild rocket (washed)Produce80 g
- truffle oilPantry30 ml
parmesan (shaved)Dairy60 g- crayfish (cooked, meat picked from shells)Fish600 g
risotto riceGrains400 g
butterDairy80 g
onion (finely chopped)Produce1 piece
white wineBeverages150 ml- fish stock (hot)Pantry1.2 litres
cream cheese (softened)Dairy500 g
sugarPantry200 g
eggsDairy3 pieces
sour creamDairy200 g- vanilla extractPantry10 ml
- digestive biscuits (crushed)Bakery250 g
per serving
Nutrition
1,020kcal
- Carbs
- 78 g
- Proteins
- 43 g
- Fat
- 60 g
what you’ll use
Tools
Stovetop
Oven- Deep fryer
Frying pan
Saucepan- Stockpot
Mixing bowl
Springform pan
Whisk
Slotted spoon
Tongs
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.