The star has asked in this year’s French Christmas recipes. German French quasi, those who have live half an eternity on the Rhine, and there your luck made.
The Restaurant “Le Moissonnier” is located in Cologne. For more than 30 years, it opens the doors in the Krefelder Straße 25, and it does so with a Smile.
In the kitchen, chef Eric Menchon, 53 prevails, with his wife, Patricia, 51: “it is Our proposal for a German Christmas menu?” The Messieurs Menchon and Moissonnier to go along with their team for a few days in the thoughts chamber, come forth and offer:
salmon with mussel sauce
venison with gingerbread sauce
French toast with cinnamon, sugar, and Panna-Cotta-cream
shopping list, total, for 4 persons
400 g salmon fillet, without Haut1 kg mussels, frisch1,5 kg saddle of venison, with Knochen1 Fl. Cassis liqueur (Crème Cassissée)Cognac, 100 ml3 glass Poultry stock of 400 mlca. 150 g of poultry Pâté1 Fl. Wine, trocken1 Fl-and-white. Red wine, dry and kräftig4 packet Butter160 g of Parmesan on Stück400 ml Sahne1/2 l Milch6 Eier2 loaves of toast bread (uncut), 100 g anchovy Fillets in Öl100 g capers in vinegar (Nonpareils)150 g gingerbread, without ZusätzeLebkuchengewürz4 TK-porcini mushrooms (o. 4 herbs mushrooms 4 large brown mushrooms)1 carrot, leeks and celery, Red Bete100 g Champignons4 floury Kartoffeln2 Mature “hate”-Avocados2 Zitronen1 Knoblauchknolleje 1 bag of shallots and onions, coriander, green and BasilikumChicoréeRadicchio (best Trevisano)Romaine lettuce-heart of thyme and rosemary fresh LorbeerblätterWacholderbeeren200 g EXT. Bacon, skim milk powder, 70 gBlatt-Gelatine50 g chopped walnuts, walnut oil, 40 gAhornsirupIngwer-ice cream (vanilla ice cream)
in Stock:
salt, pepper, flour, nutmeg, sugar, vanilla sugar, corn starch, olive oil, vegetable oil, vinegar (white wine vinegar, Sherry vinegar), stale white bread
Also,
Once pastry bag; hand blender/ cutter bar; a small fine kitchen strainer/conical strainer; wooden skewers; sharp knife; non-stick coated pan; ice-cream scoops ice cream scoop
Purchased p>! The star has cooked the recipes in a frills-free budget kitchen to the sample, for fool proof and found it to be good, and presents them here – along with a shopping and equipment list and in the recipes built-in work plan, which equalizes the cooking steps so sufficiently, that culinary whiplash can be avoided.
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A circle of delicately cooked salmon slices under a buttery mussel sauce, served with salad
©Oliver Hauser Appetizer
salmon “Porquerollaise”, porcini mushroom Saltimbocca and Mista salad
All of the recipes are for 4 people
stone mushroom Saltimbocca
• 4 small frozen porcini mushrooms (Not fresh herbs and mushrooms or brown mushrooms) • Salt • blanch pepper • 40 g Butter • 1 Egg • 8 thin-cut slices of wood toast bread (4 x 4 cm in the surface, 1-2 mm thick) • olive oil
The porcini mushrooms, thawed and cut in half (fresh mushrooms 2 minutes). The mushroom halves, Pat dry, and each of them from the outside about a cap cut, so that each mushroom from both sides rests in the pan and season with salt and pepper. In a pan melt the Butter, add the mushrooms from both sides at medium heat until Golden brown. The Egg layers in a deep dish. The wide sectional area of each mushroom half with the Egg, sprinkle the thin slices of bread, stick to it. A little olive oil in a pan, add the mushroom Saltimbocca on the bread side until Golden brown, then degrease on paper towels and keep warm (possibly just before Serving, in the oven pre-heating).
For the Mista salad
Parmesan-cream
(preparation the days before, possible)
• 100 g of young Parmesan cheese, freshly grated
• 200 g whipped cream (30 %)
cheese and cream together in a small saucepan and slowly on a low heat, Stirring to melt. Crumbs or lumps, the cream through a fine sieve, then covered in cold.
Parmesan cheese Cracker
(preparation the days before, possible)
• 60 g of young Parmesan cheese, freshly grated
• 1 tablespoon flour
preheat the oven to 200 degrees to preheat. Parmesan cheese and flour mix, line a baking sheet with parchment paper. The cheese-flour mixture in 4 small piles of application and thickness of circles of about 2 mm spread. In the oven to light Golden brown color bake (takes about 1-2 minutes). Keep in a dry place.
Anchoïade (anchovy Sauce)
(preparation the days before, possible)
• 100 g anchovy Fillets (in Oil, drained) • 1 TBSP capers (in vinegar, drained) • 1/2 clove of garlic • 100 ml of olive oil
With the cutting of the anchovy stick, Capers and garlic plus 1 TBSP water to a fine Paste mix and the olive oil bar first, incorporation in droplets and then in a thin stream while the Cutting in the mass, so that a kind of Mayonnaise.
Guacamole
(must be fresh
• 2 ripe “Hass”Avocados • 2 TBSP olive oil • juice 1/2 lemon • 1 shallot • approx. 10-15 leaves Coriander leaves • salt • white pepper
halve The Avocados and remove the seeds, the flesh of the fruit out with a spoon and together with olive oil and lemon juice in a flash hacker, or a cutting a fine mix of staff to be prepared). The shallot: peel and cut into fine cubes, the coriander leaves and chop, both of which are in the Avocado cream, stir and season with salt and pepper.
for Basil Vinaigrette
(must be fresh
• 30 Basil leaves • 150 ml olive oil • 1 tablespoon Sherry vinegar • salt • pepper
puree cooked) ingredients with the cutting bar fine and season to taste.
• 12 leaves of chicory • 12 leaves Radicchio (if possible Trevisano) • 12 leaves of Romaine lettuce hearts • pepper • wooden skewers
All of the lettuce leaves, wash, spin dry, and make sure that they are about the same size, possibly cropping.
The plug blades alternately on 4 wooden skewers. On a plate put some of the Guacamole and 1 skewer it or make the salad with a few speckles of the Basil Vinaigrette and the Anchoïade drizzle and freshly ground pepper. With a Parmesan Cracker and Parmesan cream garnish.
salmon “Porquerollaise” (mussels prepared in Parts)
• 400 g salmon fillet without skin • 2 shallots • 1 kg fresh mussels, in the shell • 200 ml white wine • 300 g Butter, cold, white • salt and pepper • 30 g of small capers (the”Nonpareils”) in vinegar, diced, drained • 2 TABLESPOONS lemon juice (after weldedmack)
The cold salmon fillet diagonally into 2-3 mm thin slices and place in the fridge covered to keep (this can happen at the festival tomorrow).
The preparation of clam sauce can cubes be made the day before: saute the shallots in a fine. The mussels, wash and – only cure – in a large pot, along with shallots, white wine, 50 g Butter and pepper. Lids and the mussels over high heat, cover. cook for 3 minutes. A fine large sieve over a bowl and all the pot content pour in. The mussel meat from the open shells (shells throw away), the meat in the broth. The clam meat in the broth and bring to a boil and the liquid to about half of boil; the boiling bubbles are larger and thicker. The mussel flesh with Sud remove from heat – now no longer cooking. With the stick blender 200-250 g butter cubes peu à peu ice to incorporate; as much use of the Butter, the mass is given a overall semi-liquid, creamy consistency. The capers and the lemon juice and the Sauce until ready to use cold. Shortly before Serving, set the oven to 220 degrees to preheat. The salmon fillet distribute slices on 4 deep plates and for 2 minutes in the oven to warm (the fish should just barely-but not cooked). The clam sauce just to heat (but not boil), hot over the salmon and serve immediately.
the lukewarm mushroom Saltimbocca and the Mista-serve salad.
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The parried back meat of the deer is first marinated for three days in a rich red wine, with the addition of root vegetables, onions, herbs and spices. When Serving fried dumpling slices to form in the Butter, the base for the deer.
©Oliver Hauser main dish
saddle of venison on a slice of bread dumplings and a bit of liver Pâté
Marinated venison with Cassis, gingerbread syrup
• 1/2 venison with (!) Bone, Asyabahis about 1.5 kg • 1 bottle of strong red wine • 100 ml Cassis Liqueur (black currant liqueur: Crème Cassissée) • Marinade for vegetables: 1 carrot, 1 onion, 1/2 Leek, 1 stick of celery, 1 sprig of thyme (about 15 cm), 1 sprig of rosemary, 2 Bay leaves, 1 clove of garlic, all chopped
• vegetable oil • 100 ml Cognac • diced 100 g smoked streaky bacon, very finely • 10 juniper berries, • presses 1 Beetroot, unpeeled raw geraffelt • 100 g mushrooms, finely diced 3 x 3 mm • 1 l Poultry stock (glass), better but still self-made • 150 g gingerbread, without additives, in small Cubes • 4 thin slices of poultry Pâté (chef Menchon would, of course, foie Gras – we will do but don’t) • 75 g Butter
3 days before eating the Rehfilet from the bone cut. The bones, chop and store in a cool place. Red wine, Cassis and the Marinade vegetables in a bowl, Rehfilet put in, cover with foil, and 3 days in the refrigerator to marinate. 1 day before eating, take the meat out and Pat dry, wrap in cling film and store in the refrigerator.
The sauce approach to prepare the Marinade, pour through a sieve and collect the vegetable store. The wild bones roasting in a pot on the stove at high heat in about 2 TABLESPOONS of vegetable oil and flip until Golden brown. The Cognac, pour on, briefly heat and flambé (flame), the vegetables from the Marinade and add 5 minutes time, then the Whole thing with the Marinade, deglaze. Bacon, juniper, Beetroot and mushrooms, again bring to a boil and bubbly by 2/3 reduce.
The Poultry stock and 80 g of gingerbread, the approach of weak boiling to 2/3 reduce, then through the sieve, easy to squeeze out and store in a cool place; residue throw away.
dumplings
• 175 ml of milk • 175 g Butter • 150 g onions, finely diced • 100 g of lean smoked bacon, finely diced • 150 g stale white bread, 1 cm x 1 cm diced • 2 egg yolks • 2 egg whites
1-2 days before eating the milk with 100 g of Butter and bring to a boil and let cool for 10 minutes. Onions and bacon in 50 g of Butter, add the bread to the egg yolks and the cooled milk add. The egg whites to snow and fold it into the mixture. A terrine mould (1-litre capacity) fats, the mass filling and in 170 degree hot oven bake in a hot water bath for 30 minutes. The mass let it cool, from the Terrine falls and (in cling film wrapped keep) in the fridge.
Cassis, gingerbread syrup
• 100 ml white wine vinegar • 50 g sugar • bring to a boil 100 ml blackcurrant liqueur (Crème Cassissée) • 1 TSP gingerbread spice
1 day before eating, vinegar and sugar in a saucepan, and over medium heat slowly to a slightly syrup-like consistency reduce. The Cassis liqueur and again, reduce until the liquid is syrup is easy to like. The gingerbread spice, stir and let the liquid cool down (the Cooling, you may freeze before the use of heat).
To serve, place the remaining 70 g of gingerbread and roast in approx. 25 g of Butter, then on kitchen paper, sprinkling and degrease. From the dumplings 4 slices of 1 cm thickness and cut if short in 25 g of Butter until Golden brown, then briefly set aside.
The sauce approach (from the bones) bring to a boil, then remove from the heat and with the cutting of 50 g ice-cold butter cubes bar incorporated, so that a creamy consistency, the Sauce, season with salt and pepper and keep warm.
The Rehfilet into 4 equal pieces, salt and first of all, with a little fat in a hot pan quickly round, gold brown (only color, not to cook), and then in the oven at about 220 degrees, depending on the thickness of the Fillets for 4-5 minutes to cook. Meat remove from the oven and cover and leave to rest for 5 minutes.
Meanwhile, the dumplings slices in the oven for 2 minutes to warm up, take it out and with Geflügelleberpâté-slices. On four plates, the venison, the length after cutting, and with the round side down on the dumplings, salt and pepper. (Chef Eric Menchon assigned to the meat in addition, with a wafer-thin slice of Lardo, which he makes by scarfing transparent. The step, we save ourselves.)
The plate with a little of the Cassis, gingerbread syrup garnish with a hint of spice and dust, and with a few gingerbread decorate dice. The hot, but not boiling Sauce separately and serve it.
potato-and-walnut-cookies
• 4 floury potatoes • 1 egg yolk • 50 g chopped walnuts • salt, pepper, nutmeg • cornstarch • Butter
1-2 days before eating, peel the potatoes and cook in salt water, dry vapors, through a sieve or potato ricer press. Egg yolk and Now to add and quickly stir together, season with salt, pepper and freshly grated nutmeg to taste. Potato mass to a roll of 3 cm diameter molds, let cool and wrap in foil. On the feast day from the strand 1-2 cm thick slices, cornstarch, apply on both sides in about 30 g of Butter, fry to Golden brown and keep warm.
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For his poor knight, Eric Menchon takes on a buttery Brioche. In Germany, hard to come by. Good butter the toast and will need replacing.
©Oliver Hauser Dessert
poor knight with Panna Cotta cream
the poor knights are to be eaten, a beautiful and very simple Dessert, in the stale slices of Bread through the milk and Egg, pulled, fried in Butter and gezimtzuckert. Hardly a star chef (“Le Moissonniers” Eric Menchon the Michelin-star two) but it can improve a simple dish without complicating it.
In our case, the complication lies in a Panna-Cotta-cream, flavoured egg whites with caramelized milk. To control the cream, however, is pretty awesome, since they can also be used in other Desserts (and cakes).
the same applies to the decorative Brittle-subjects, whose preparation is simple, so you know your stove and pan. It makes the recipe the best first test to rule it for sure. Then the decorative lattice work can vary, and to the Amazement of the world. The poor knights of the Praline adds a slightly salty Note, which makes, in addition to the crunchy effect, the Dessert is exciting.
Brown Butter Panna Cotta
• 200 g Butter • 70 g of skimmed milk powder, neutral (not a baby product, supermarket)
2 days before eating the Butter at medium-melt high heat in a pot and the milk powder, stir in, it clumped and is well roasted, Stirring constantly, 5-10 minutes to light Golden-yellow color. The mass in a sieve, the fat trap, and set aside. The crumbs on paper towels to degrease.
• 1/2 sheet of Gelatine • 200 g whipped cream • 30 g sugar • 90 g milk protein crumbs (see above, rest of the crumbs for garnish • store)-piping bag
soak The Gelatine in cold water. Cream, sugar, and bread crumbs in a saucepan and 5-10 Min. gently cook until the ingredients have dissolved. The gelatin from the water, drain and place in the cream mixture, stir in. The mass, it should be grainy, pour through a sieve and keep covered in the fridge for jelly, then an hour before use, take out and place in a piping bag.
HIP
• 125 g water • 75 g walnut oil • 20 g flour • 1 pinch of salt
The ingredients with the cutting bar mix and let rest for 30 minutes. The mass in a coated pan pour (the bottom of the pan should only be filled in) and at a medium-high heat, slowly boil down so long, until all the liquid is evaporated. It is a crispy Golden-brown Hip arises, take it carefully from the pan onto some kitchen paper and degreased before Serving in coarse splinters break. (It can’t hurt to practice this Recipe a few days earlier.)
poor knights
• 1 whole loaf of good butter toast bread (stale, 2 days in the fridge)
• cut 100 g of milk • 2 eggs
• butter fat (from the first Dessert-cooking step)
• 4 TABLESPOONS of vanilla sugar
From the core of the bread 4 rectangular bars of 3 x 3 x 8 cm. The milk in a bowl. The eggs in a second bowl. Bread bars just first in milk and then in Egg. The butter fat in a frying pan, the bolt in it over medium heat on the longitudinal sides of roast, then in vanilla sugar to cover.
• maple syrup • ginger or vanilla ice cream
To serve, place the French toast in the microwave (or in a 150 degree hot oven) for a short lukewarm heat, and in the middle of the plate place. Room warm Panna Cotta cream with the pastry bag down the length of the strand on the poor knights press. Rest of the crumbs on the Panna Cotta, sprinkle and 1 beautiful Hip-fracture piece.
a little maple pouring syrup on the plate and the ice.
