Amuse-bouches
To kick off your Christmas dinner, here is a recipe to make assorted amuse-bouches with oysters, foie gras and shrimps.
Foie gras toasts:
1. Cut the slices of foie gras in two. Cut the dried plums in half. Toast the bread.
2. With a cutter baking mold, cut off the bread in circle. Place half of a dried plum on each toast and top it with half a slice of foie gras. Sprinkle with pomegranate seeds, some sage leaves and sea salt.
Cucumber nests with shrimps and apple:
1. Wash, dry and slice the cucumber with a mandolin to make cucumber pasta. Roll them in a nest in small plates.
2. Place the shrimp tails in the center of the cucumber nest, then top it with the diced lemony apple. Drizzle olive oil and basil leaves. Sprinkle sea salt.
Vinegar oysters with black radish :
1. With a shucking knife, open the oysters and empty them from their first water. In small plates, arrange the oysters on a bed of coarse salt.
2. Blend the black radish with shallot vinegar.
3. Top each oyster with one teaspoon of the mixture. Garnish with dill sprigs. Best served chilled.
Photo credit: Sucré Salé
