The Christmas period would not be the same without these family meals which put the small dishes in the big ones. Foie gras, smoked salmon, oysters, stuffed turkey or even a log are the great classics that can be found on our festive tables.
Marie-France Bertaud shares his delicious recipes on his blog A spoonful for daddy. She is also a columnist on France Bleu Loire Océan and she publishes Small treatise on pâté published by Le Sureau.
So as not to make a mistake on D-Day, she shares her culinary tips in Wait a minute ! to amaze the taste buds of your guests.
The oyster, the star of festive meals
Seafood and especially oysters are the stars of the Christmas dinner. To choose your oysters, you must pay attention to his number. Flat oysters are numbered from one to six and cupped oysters from one to five.
For the aperitif, Marie-France Bertaud recommends serving number five. These are very small, very fresh, fragrant and iodized. They are best enjoyed with a glass of Muscadet.
Oyster balluchons with spinach leaves
For this recipe, Marie-France Bertaud uses oysters number three. She also uses spinach leaves and tangerines. For the finishing scum, it is necessary to provide milk and soy sauce.
Open the oysters and keep their water. With a knife, roughly cut the flesh and mix it with diced mandarins, ginger and white pepper. Wrap the mixture in boiled and cooled spinach leaves. Place each bundle in an oyster shell. Boil oyster water with milk and soy sauce. Emulsify off the heat to form foam and deposit it around the oyster shells. Finish by adding a little lemon caviar for an elegant and tasty finishing touch.