CHRISTMAS MENU BY FÜRSTENBERG
Have fun by cooking
Gourmetlinie BLANC
The chef Oliver Rasper, Kitchen Director and Head of Guest Catering at NORD/LB, has created exclusively for FÜRSTENBERG a 4-course Christmas menu, which is perfect for trying out at home. For Oliver Rasper, the focus is on the product. This applies both to food and for the porcelain. Whether it's the AURÉOLE form or the BLANC gourmet line depicted, exclusive porcelain offers the ideal stage on which to celebrate food. Oliver Rasper believes the plate and the dish share a symbiotic existenc
ACT 1 - VARIATION OF CHAR
- 4 large char fillets of 60 g each
- 300 g char fillet
- 100 g char caviar
- 1 stem purple basil
- 1 tbsp fruity olive oil
- 1 shallot
- Juice of one lemon
- A few red chilli flakes
- 1 pinch toasted sesame seeds
- 1 tsp sesame oil
- 2 white mushrooms, sliced
- Cracked black pepper
- 40 g crème fraîche
- Peel of 1/2 lemon
- 2 pink grapefruits
- 60 ml grape seed oil
- Coarse sea salt
- Ground pepper
- Soya sauce
Preparation
Slice 300 g char fillet into a fine tartar. Divide the tartar between three dishes. Season the first tartar with the diced shallot, a few drops of grape seed oil, the juice of 1/2 lemon, salt and pepper. Season the second tartar with olive oil, finely chopped basil, some lemon juice, salt and pepper. Refine the third tartar with some sesame oil and toasted sesame seeds as well as a splash of soya sauce. Cover the three bowls with film and place in the refrigerator until serving. Peel and fillet the pink grapefruits, collect the resulting juice and beat with grape seed oil, salt and pepper into a vinaigrette. Add the grapefruit fillets and put to one side. Steam the four large char fillets in a bamboo steamer for approximately 2 minutes. Beat the crème fraîche and put into a small piping bag. Place the three different tartars on the plates using a small ring and garnish with mushroom slices, chilli flakes and basil. Divide the grapefruit equally amongst the plates, place the caviar on the steamed char fillets and plate. Finally, place the lemon peel on the beaten crème fraîche added to the plate.
ACT 2 - RISOTTO OF SCARLET SHRIMP
Ingredients for 4 persons
- 10 scarlet shrimp (carabinero)
- 120 g medium grain rice (preferably of the arborio variety)
- 2 tbsp olive oil
- 4 small shallots
- 1 large glass of rosé champagne (or rosé sparkling wine)
- 350 ml strong shellfish stock (stock from the boiled carabineros shells)
- 80 g grated parmesan
- 100 g cold butter cubes
- Coarse sea salt
- Cracked black pepper
- 1 tbsp olive oil to fry the shrimp
- 1 bunch of soup vegetables
- 4 tomatoes
- 1 bunch of thyme
Preparation
Halve four shrimp along their length with a sharp knife, devein them and cool covered with film. Remove the remaining six shrimp from their shells and finely chop the flesh with a knife, and also cool the flesh. Boil a strong shellfish stock with the shrimp shells adding the soup vegetables, tomatoes and thyme. Peel the shallots, dice finely and sauté in a pan with olive oil. Add the washed risotto rice and fry. After about one minute, deglaze with the rosé champagne, add the coarse sea salt and reduce the heat. Top up the risotto with a ladle of strained shellfish stock and stir. Repeat this process until the rice has fully absorbed the stock (approximately 20 minutes). Reserve a ladle of shellfish stock and make a shellfish foam with 2 tablespoons of olive oil. Bind the viscous but still firm risotto with parmesan and butter and add the finely chopped shrimp meat to the risotto at the end of the cooking time. Fry the remaining four shrimp in olive oil until golden yellow and divide amongst the plates with the risotto.
ACT 3 - ROAST QUAIL WITH BRAISED FIGS, GRAPES AND PANCETTA
Ingredients for 4 persons
- 4 quails
- 4 sprigs of rosemary
- 2 tbsp fruity olive oil
- 4 ripe red figs
- 2 tbsp acacia honey
- One small glass of red wine
- 4 large white portobello mushrooms
- 200 g purple grapes
- 4 slices of pancetta (or alternatively bacon)
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- 100 ml poultry jus
- 20 ml red port wine
- Coarse sea salt Coarsely cracked black pepper
Preparation
Season the ready-to-cook quails with salt and pepper on the inside and outside, and fill with the four rosemary sprigs.
Heat two tablespoons of fruit olive oil in a pan and sear the quails on all sides until golden, and then place in the oven preheated to 180 °C for approximately 20 minutes.
Halve the figs and fry in a non-stick pan, add 2 tablespoons of acacia honey, the grapes on the stem and slowly braise the fruit with the red wine for approximately 8 minutes.
Add the pancetta and the cleaned and halved portobello mushrooms to the quails in the oven and roast for another 10 minutes. Reduce the balsamic vinegar, red port and poultry jus into a viscous sauce and brush the quails with it 5 minutes before the end of the cooking time. At the end of the cooking time, plate the quails on preheated plates, and add the braised fruit, the pancetta and the portobello mushrooms. Serve the balsamic jus separately.
ACT 4 - CHRISTMAS CHOCOLATE TART
Ingredients for 4 persons
- 200 g bitter chocolate (preferably Valrhona chocolate)
- 90 g crème fraîche
- 30 ml cream
- 1 pinch cinnamon
- 12 large sponge finger biscuits
- 1 double espresso
- 20 ml Banyuls fortified wine (alternatively red port wine)
- 40 g dried sour cherries
- Silver sugar pearls
- Chocolate shavings
Preparation
Melt the bitter chocolate in a bain marie. Bring 30 ml cream to the boil with a pinch of cinnamon and carefully stir into the melted chocolate.
Beat the mixture with 90 g crème fraîche and set aside. Boil the dried sour cherries in the Banyuls (or substitute with red port wine) until the wine has reduced to a thick consistency. Press the twelve sponge fingers into four small cake rings, add the double espresso to the cherries and divide equally over the sponge fingers. Immediately divide the chocolate mixture between the cake rings and cool.
After about one hour, remove the chocolate tart from the refrigerator, sprinkle with the chocolate shavings and decorate with the silver sugar pearls. Plate the Christmas tart in the middle of the plate.
