Christmas Dinner Prix Fixe Recipe
A magical four-course dinner featuring luxurious options such as Foie Gras Terrine, Cured Sustainable Blue Salmon, NS Lobster Thermidor, and Roast Beef Striploin.
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Ingredients
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Appetizers
Main Course - Fish
Main Course - Seafood
Main Course - Meat
Dessert
Method
Appetizers
- 1
Prepare the Foie Gras
Soak the foie gras in port wine for 24 hours. After soaking, season with salt and pepper, and shape into a terrine. Chill for at least 3 hours before serving.
- 2
Main Course - Fish
- 3
Prepare the Cured Salmon
Slice the cured salmon thinly. Garnish with lemon zest, dill, capers, and drizzle with olive oil before serving.
Main Course - Seafood
- 4
Lobster Thermidor
Cook the lobster tails, then remove the meat and chop. Sauté shallots in butter, add lobster meat, heavy cream, and sherry. Fill lobster shells with the mixture, top with grated Gruyère, and bake until golden.
Main Course - Meat
- 5
Dessert
- 6
Chocolate Mousse
Melt dark chocolate with butter. Whip heavy cream and fold into the chocolate. Sweeten with powdered sugar and vanilla. Chill for 2 hours before serving.