Salmon Pate en croute with fish fumet aspic
Sometimes it just amazes me how long prepping a dinner can take. For this Christmas dinner, the other gourmaniac and I prepped for three days for what we thought was an easy dinner. We sat fifteen at the table: you don’t have to be a math major to calculate the dish, glass, and flatware count, and the cleanup afterwards.
Having said that; it was an incredible meal. In some ways, it epitomizes the 2GM’s 2012 year in food. I made a very traditional, old school salmon paté en croute, and then I sous vide four different types of seafood. Somewhere in the culinary technique middle space I rolled out and hand-cut papparadelle. The other gourmaniac took the sous vide octopus, seppia and scungilli, along with calamari and other seafood, and masterfully made the best seafood salad I’ve ever had the pleasure of sliding across my palate.
Without getting into specific recipes, I’ll share the 2GMs 2012 Christmas Dinner menu. And I’d also like to take this opportunity to thank all those of you who have visited us throughout the year at 2gourmaniacs.com. This past month we saw the most visits since we started our blog; over six thousands hits. Best wishes for the holidays and a Happy New Year. Or to paraphrase the “World’s Most Interesting Guy”…stay hungry my friends.
Christmas Dinner 2012
At the island
Apple & Onion with Goat Cheese Tart
Molded Salmon Pate
Pan Sautéed Tuna Belly Slivers
Uni on Cucumber Slices
Appetizer
Escargot and Wild Mushrooms in Puff Pastry with Demi Glace
Salad
Seafood Salad (Insalata ai frutti di mare)
with Sous vide Octopus, Seppia and Scungilli
Entrée
Salmon Fish Filets over hand-cut Pappardelle with Lobster sauce
Or
Root Vegetable Cassoulet
Dessert
Marquise au Chocolate
And
Egg Nog Ice Cream
Now THAT’s what we call a Christmas dinner, with the benefit of some amazing leftovers! We can now stop cooking – for a brief while.
RMA
