Always on the front of the stage, verrines are loved by young and old alike; small, light, playful and tasty appetizers that will bring a touch of creativity to your festive table.
Ideal hype aperitif to start the New Year's Eve meal, they can come in all colors and flavors:foie gras, salmon, asparagus, scallops and other delicious dishes.
Ingredients for 6 people:300 g of duck foie gras - 4 slices of gingerbread - 50 cl of whipping cream - 5 cl of Sauternes - 5 cl of olive oil - salt, pepper - pistachios and pine nuts for the garnish - chutney (from delicatessen).
Preparation:Make croutons with the gingerbread:preheat the oven to 200°, cut small cubes of gingerbread and bake for 8 minutes on a baking sheet. Book.
For the foie gras mousse:peel and thinly slice the shallot, cut the foie gras into large pieces. Melt the shallot in a saucepan with a little olive oil then add the foie gras over low heat before deglazing with the Sauternes. Add the cream, bring everything to the boil, mix. Season, strain through a strainer then refrigerate for 2 hours.
Assembly:garnish the bottom of the verrines with chutney, arrange the foie gras mousse and the gingerbread croutons on top. Decorate with crushed pistachios and a few pine nuts. Serve.
For 6 people:4 ripe avocados, a lime, 3 young onions, 10 cl of olive oil - 600 g of salmon fillet, coriander, chervil, Espelette pepper - salt, pepper.
Preparation of the guacamole:peel and chop the onions, zest the lime before squeezing it. Pit the avocados, scoop out the flesh with a spoon. Crush everything in a bowl or a deep plate, with a fork:avocados, lemon zest and juice, diced onions, salt, pepper and a pinch of Espelette pepper. Mix and keep aside.
For the salmon tartare:dice the salmon, season to taste and add a dash of olive oil. Wash and chop the coriander and chervil.
Assembly:place a dose of guacamole in the bottom of the verrines and place the diced salmon. Garnish with fresh herbs and, optionally, a few mint leaves to garnish. Serve.
For 6 to 8 people:400 g green asparagus - 200 g mascarpone - 1 hard-boiled egg - a few poppy seeds - a small jar of lumpfish eggs for garnish - salt, pepper.
Preparation of the cream:cook the asparagus in boiling water for 20 minutes. Drain, mix with the mascarpone and the hard-boiled egg. Season, add the poppy seeds, mix. Fill the verrines with this preparation then decorate with a spoonful of lumpfish eggs. Serve chilled.
(Creative Commons photos cyp102, oneshotonepic and Soph974)
