3 easy and festive recipes from Cyril Lignac to compose a holiday menu

For the holidays, Cyril Lignac invites himself into our kitchens to imagine a gourmet and hassle-free meal. On the menu: salmon tartare, spiced chicken and a tasty crepe cake for dessert. Revealed in the program “Tous en Cuisine”, these easy-to-prepare recipes will certainly have their little effect. Discover the ingredients and the preparation steps.

Since the beginning of December, the favorite French chef has been back on the show “Tous en Cuisine”. From Monday to Friday, Cyril Lignac invites us to cook live two perfect recipes for the most festive month of the year. Aperitif, starter, main course, dessert… Nothing is forgotten in order to calmly prepare the Christmas and New Year’s meal. Today, we have selected for you a starter, a main course and a dessert to compose a gourmet menu without headlock. What to fill up with inspiration and greed. Here are the chef’s recipes.

For the starter: salmon tartare with ginger and clementine from Cyril Lignac

The ingredients for 4 people :
300 g of fresh salmon (loaf)
1 avocado
1 lettuce, washed
flower of salt
A few chopped coriander leaves

For the ginger-clementine vinaigrette:
2 clementines
1 lemon
1 piece of 10 g peeled fresh ginger
15 cl of olive oil
1/4 onion peeled and finely chopped

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The preparation :

1- Cut slices in the salmon steak then, in cubes.
Peel the avocado and remove the pit. Cut the avocado into pieces.

2- In a bowl, pour the clementine zest and juice with the lemon juice. Add some grated ginger and mix. Add the olive oil and the finely chopped onion. Mix with the salmon pieces and the chopped coriander leaves.

3- On a plate, arrange the avocado cubes. Add the salmon tartare with ginger and clementine. Arrange a few lettuce leaves.

For the dish: roast chicken with satay spices and mashed potatoes with vanilla from Cyril Lignac

Ingredients for 4 persons :
4 Janzé Label Rouge free-range chicken fillets
25 g semi-salted butter
2 l chicken stock (cube)
A few coriander leaves
4 lemon wedges
Olive oil
Fine salt and ground pepper

For the vanilla puree:
800 g Roseval potatoes, peeled and cut into cubes
100 g cold unsalted butter, cut into cubes
25 cl whole milk
1 vanilla pod split in 2
1 tbsp. coarse salt
For the satay butter:
2 tbsp. satay spices
50g butter

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The preparation :

1- Season the Janzé Label Rouge free-range chicken fillets with salt and pepper. Film while keeping the shape of the chicken fillet well and pierce the fillets. Plunge them into a boiling saucepan of chicken broth, lower the heat and cook for 20 minutes. At the end of cooking, unwrap the chicken fillets and place them on a sheet of paper towel. In a hot skillet, pour a dash of olive oil and add the semi-salted butter. Roast both sides of the chicken fillets for a few minutes.

2- In a small saucepan, mix the milk with 1/4 of the butter and the vanilla pulp.
In a pan of cold water with coarse salt, cook the potato cubes for 15 minutes. When cooked, drain the potatoes, place them in a bowl and mash them. Add 1/3 of the vanilla milk. Mix with the spatula and pour into the saucepan. Add the rest of the milk, mix, then add the rest of the butter to make the puree velvety. Season with fine salt.

3- In a saucepan, pour the butter and satay spices, let melt without cooking.

4- Pour a few spoonfuls of satay butter into the poultry pan and baste.
Serve the chicken fillets with a lemon wedge, a few fresh coriander leaves and the vanilla purée.

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For dessert: Christmas crepe cake with lemon cream from Cyril Lignac

The ingredients for 4 people :
20 pancakes flavored with lemon zest
25 g roasted and chopped hazelnuts
3 lemons
Icing sugar

For the lemon curd:
3 eggs
150g caster sugar
120g lemon juice
The zest of a lemon
1 sheet of gelatin
220g unsalted butter

The preparation :

1- In a bowl of cold water, plunge the gelatin sheet.
In a saucepan, pour the eggs, sugar, zest and lemon juice then heat to thicken. Pour the mixture into a cold salad bowl, add the well-drained gelatin sheet between your fingers and mix. On a bowl of ice cubes, let cool but not completely, add the cold butter and blend to obtain a smooth cream.

2- On a cake plate, place a pancake then spread over the lemon cream in a thin layer. Place another pancake and repeat the operation with all the pancakes and the lemon cream. Finish the cake with lemon cream, grated lemon zest and a few crushed hazelnuts on top. Sprinkle with a little icing sugar. Put in the fridge.


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