Turbot with pepper piperade and suckling pig roulade with mushrooms and foie gras for Christmas Eve
With just a few weeks to go until Christmas, here is our second menu idea. This time, we were inspired by a Christmas Eve with sophisticated Nordic vibes, mixing decoration textures like marble and bronze with delicatessen cooking which anyone can do, such as turbot and a suckling pig roulade.
Preparing the turbot
First, peel the peppers and put them in the oven for 40/50 minutes at 180º.
While the peppers are in the oven, chop the onion and sauté until soft. When the peppers are done, chop them and add to the onion. Drain off the excess oil and add the Camembert. Melt it on a low heat and set it to one side.
Then, cook the turbot fillets on the griddle and add salt and pepper. Add the yolks to the piperade. Now all that’s left to do is serve.
Between courses, we recommend a citrus sorbet to prepare your palate for a new flavour.
To make the sorbet just peel the mandarins (1 and a half kilos for 8 people) separating the flesh and removing the skin and seeds. Put it in the freezer for at least an hour. Once they are frozen, put them in the blender with the sugar, 150 ml white wine (Rueda) and 100 ml water.
Serve immediately, before it melts.
The star dish of the night will be the suckling pig roulade with mushrooms and foie gras.
How do I get a perfect roulade?
First of all, you should order a de-boned pork loin or a pre-prepared roulade. The problem with a pre-prepared one is that it will be harder to stuff. You can order any of the two options by calling our order hotline: 921.12.43.89 or our online store HERE.
Once you have your roulade or loin, follow these steps:
- First, season the meat and stuff it with the foie gras and plums. If you are using a loin, roll it up and tie it and place it on a rack in a roasting tin to stop the meat coming into contact with the juices.
- Add one glass of water to the bottom of the tin and put it in the oven, preheated to 200 ⁰ Cook it for one hour until the skin is golden and crispy.
- Meanwhile, prepare the sauce. To make it, clean the mushrooms and chop 2 of them. Cut the third one into thin strips.
- Heat the oil together with the garlic, chopped as finely as possible, and let it heat up. Add the chopped mushroom and sauté them until they are cooked and release their juices, which will form a pil-pil.
- Add a splash of water and a couple of spoons of cream or crème fraîche and add salt and pepper to taste.
- Cook the mushroom strips you set aside earlier on a griddle.
- Serve the sliced roulade with the sauce and the crispy strips.
Last on the menu is a delicious and light cream cheese and red berry dessert.
To make this dessert, put the tubs of soft cheese into the blender with the condensed milk.
Put a small amount of forest fruit or red berry jam (whichever you prefer) in the bottom of the glass and fill it with the soft cheese mixture. Finally, add another thin layer of jam and garnish with a blackberry.
If you’d like to see more Christmas menu options click HERE.
If you loved the roulade and would like to try it in other recipes, click HERE
To buy suckling pig or any cuts you can visit our ONLINE STORE.
ROTI DE COCHINILLO CON SETAS Y FOIE
Imprimir RecetaIngredientes
- • 2 Roti de 1 kilo de cochinillo
- • 1 rulo de foie mi-cuit
- • Ciruelas pasas
- • 3 boletus
- • 1 diente de ajo
- • Nata de cocina.
- • Sal y pimienta
Instrucciones
Salpimentamos la carne y rellenamos con los trozos de foie y las ciruelas. Bridamos en forma de rulo y colocamos en una fuente de horno sobre una rejilla para evitar que la piel esté en contacto con el jugo.
Añadimos un vaso de agua a la fuente e introducimos en el horno, que previamente habremos precalentado a 200 ⁰ C. Cocinamos durante 1 hora hasta que la piel del cochinillo haya tomado su dorado característico y esté crujiente.
Mientras que el roti está en el horno preparamos la salsa. Limpiamos los boletus y troceamos 2 de ellos, reservando el tercero que cortaremos en láminas finas.
Ponemos el aceite al fuego junto con el ajo picado lo más fino posible y dejamos que tome temperatura. Añadimos los trozos de setas y salteamos hasta que estén cocinadas y hayan soltado su jugo que formará un curioso pil pil.
Añadimos una pizca de agua y unas cucharadas de nata o crema fresca y salpimentamos al justo.
Pasar por la plancha las láminas de boletus reservadas.
Emplatar los trozos de Roti junto con la salsa y las láminas crujientes.