Nuray’s cook club having second time Christmas Dinner.

My choice of Christmas Menu is fusion cuisine, rich in flavoar, texture and colors !

My club members eat less  meat  last years. That is why I have choosen fish & sea food  as  main ingredients of the menu.

 

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We started with a classic Bisque recipe. A true bisque is a seafood soup. Our bisque is made with big shrimps. It’s super easy to prepare and cook.  To make creamy bisque , start with a deep flavorful stock with the shells. It’s a great first course.

 

As a second course; Salmon rillettes / mousse with  toasted bagel. This recipe is also a perfect party appetizer.  We made small  portions per person to keep  our appetite for the main dish .

 

As  main and  third course; we cooked  red mullet with sauce vierge on oven baked celery roots with buckwheat. A simple olive oil, lemon juice and fresh herbs dressing is fantastic with red mullet. I’ve chosen  to use red mullet, but any other white fish suit the light flavors in this recipe.

Oven baked celery roots with buckwheat brought a texture and bite to our main dish.

As a dessert and the last course of the evening ;  Christmas cake roll.

 

It’s also known as Kerstronk, Buche de Noel, Yule log… This cake roll is the queen of all cake rolls… surprisingly easy to put together during the busy holiday season, but it will look stunnig on any dessert table.

 

A yellow cake roll filled with dark chocolate & chestnut pure then topped with white chocolate-cheese ganache and season sprinkles.

It really is the most wonderful time of the year… happy holidays !