Tous en Cuisine special holidays: ingredients and recipes for the week of December 12 to 16, 2022

Cyril Lignac returns to service on M6 for the holidays with his show All in the Kitchen ! For this end of the year, he shares his best recipes. Discover now the menus he will cook the week of December 12 to 16, 2022. What to prepare your shopping list!

Since his success during confinement, the favorite chef of the French, I named Cyril Lignac, returns as usual live on our television screens to accompany us serenely in the preparations for the end of the year celebrations. After the beef with chimichurri sauce and its rose of potatoes, the chef has concocted a list of recipes and ingredients for this week from December 12 to 16. Scallops with miso, roast poultry, pavlova with exotic fruits… you too can impress your guests with gourmet preparations for the holidays!

Monday, December 12: Scallops with miso & roasted poultry with satay spices served with vanilla purée

For the scallops caramelized with miso

• 12 scallops, peeled and cleaned under cold water
• 1 tbsp. toasted sesame seeds
• 1 lime
• 1 piece of fresh ginger
• 1/2 onion peeled and chopped
• 2 tbsp. tablespoon toasted sesame oil
• 2 tbsp. tablespoon rice vinegar
• 2 tbsp. soy sauce
• 1 tbsp. mustard
• 40g sweet white wine
• 30g caster sugar
• 40g sweet white wine

For the roasted poultry with satay spices and vanilla puree

• 4 chicken fillets
• 25 g semi-salted butter
• 2 liters of chicken broth
• A few coriander leaves
• 4 lemon wedges
• 800 g Roseval potatoes, peeled and cut into cubes
• 100 g cold unsalted butter, cut into cubes
• 25 cl whole milk
• 1 vanilla pod
• 1 tbsp. coarse salt
• 2 tbsp. satay spices
• 50g of butter

Tuesday, December 13: salmon tartare with ginger and clementine & crispy white pudding with truffles

For the ginger and clementine salmon tartare

• 300g fresh salmon
• 1 avocado
• 1 lettuce, washed
• A few coriander leaves
• 2 clementines
• 1 lemon
• 1 piece of 10 g peeled fresh ginger
• 15 cl of olive oil
• 1/4 onion peeled and chopped

For the crispy white pudding with truffles

• 2 plain or truffle white puddings
• 4 sheets of filo pastry
• 30g melted butter
• 1 black truffle
• 2 cooking apples, peeled
• 1 tbsp. honey
• 40g butter
• 2 handfuls of corn salad
• 3 tbsp. sherry vinegar
• 6 tbsp. olive oil

Wednesday, December 14: puff pastry bar and bagna cauda vegetable planter by Paul Bocuse

For the puff pastry

• 2 puff pastry
• 2 sea bass fillets of 800 g with the skin
• 1 egg yolk + 1 tsp. water
• A few tarragon leaves
• 200g fresh or defrosted scallops
• 1 egg + 1 egg yolk
• 200 g heavy cream
• 50 g softened butter
• 2 cloves garlic peeled and minced
• 100g green olives
• 10 anchovy fillets in olive oil
• A few drops of lemon juice

For the vegetable garden

• 6 carrots with leaves
• 1 piece of peeled celeriac
• 6 broccoli or broccoli tops
• 1 small bunch of radishes, rinsed and cleaned
• 150g cherry tomatoes

Thursday, December 15: grilled squid, piperade and chorizo ​​sauce & potato gratin with cheese and prunes

For the grilled calamari, piperade and chorizo ​​sauce

• 400 g squid, cut into thin strips
• 2 onions peeled and minced
• 1 clove of garlic, peeled and degermed
• 2 yellow bell peppers peeled and minced
• 2 red bell peppers peeled and minced
• 15 cl of white wine
• 250 g crushed tomatoes
• Espelette pepper
• 150 g chorizo, cut into small cubes
• 150 g of tomato coulis
• 50 g chorizo, cut into very fine cubes
• 1 liter of chicken broth
• 2 pinches of paprika
• 2 tbsp. chopped parsley

For the potato gratin with cheese and prunes

• 800 g potatoes, peeled and cut into thin rounds
• 2 cloves of garlic, peeled and degermed
• 200 g of Laguiole or Salers or Comté or Cantal
• 150g bacon sticks
• 50 g of bacon fat
• 1 onion peeled and finely chopped
• 150g Cantal
• 1 oak leaf
• 4 pitted prunes
• 1 tbsp. tablespoon Meaux mustard
• 50g wine vinegar
• 150 g of neutral oil
• 1 shallot, peeled and finely chopped
• A few finely chopped tarragon leaves
• 2 tbsp. tablespoons crushed and roasted walnuts

Friday, December 16: beef tournedos with pan-fried foie gras, Anna potatoes & pavlova with exotic fruits and pear

For the beef tournedos with pan-fried foie gras and Anna potatoes

• 4 slices of beef tenderloin of 130 g
• 4 slices of foie gras of 80 g each
• 100g sesame
• 3 tbsp. barbecue sauce
• Neutral oil
• 25g butter
• 4 large firm potatoes (Agria type), peeled
• 150g melted butter

For the pavlova with exotic fruits and pear

• 200g small meringues
• 3 peeled kiwis
• 1 peeled mango
• 1 peeled pear
• 4 slices of fresh pineapple or in syrup
• 2 passion fruit
• 100g 33% fat liquid cream
• 100 g coconut cream. Discover all the alternatives to dairy products
• 15g icing sugar
• 1 vanilla pod
• 100g mascarpone