Starter: blinis with salmon
We kick things off with a classic, festive starter: blinis with salmon. Blinis are small pancakes, similar to Dutch poffertjes. You can buy them ready-made at the supermarket, but if you feel like a real kitchen whizz, you can of course make them yourself.
Making the blinis
For the blinis you will need: 50 grams of wheat flour, one tablespoon of baking powder, 50 ml buttermilk, one tablespoon of unsalted butter, two eggs, and some crème fraîche.
Mix the flour, baking powder, and eggs in a bowl. Then gradually add the crème fraîche until you have a smooth batter. Season with a pinch of salt and pepper. Fry the blinis in a poffertjes pan. No poffertjes pan at home? No problem. Use cookie cutters or a cooking ring in a regular frying pan.
Plating
Once the blinis are golden brown and cooked through, place the pre-sliced salmon on top in neat little rosettes. You can buy salmon at the supermarket or at the fishmonger’s. Finish the blinis with small dollops of herb mayonnaise and a few mustard seeds. But how do you make the herb mayonnaise?
For four people, mix 100 grams of mayonnaise with finely chopped onion, dill, and chives, about one tablespoon of each. Add a splash of lemon juice and season with salt and pepper. Give it a good stir and the sauce is ready.
Extra luxury
Want to give the dish an extra chic touch? Add tomato crumble. Garnish the mayonnaise and tomato crumble next to the blinis on the plate for a festive presentation.
Main course: Dutch steak
Next up is the main course: a beautiful Dutch steak. Fry the steak for about six minutes in a hot pan, turning it regularly so it browns evenly on both sides. Meanwhile, fry the mushrooms. Once they are ready, place them on top of the steak, which you have already set on a baking tray. Put the whole thing in a preheated oven at 180 degrees Celsius for four minutes.
While the meat is in the oven, prepare the beetroot cream. The beetroots are pre-cooked in water and then blended into a smooth purée. Season with salt and pepper. Transfer the beetroot purée to a piping bag and draw clean lines across the plate for a stylish presentation.
Demi-glace sauce
This dish is served with a demi-glace sauce. Use 100 grams of ready-made gravy from the supermarket and mix it with 20 ml of red wine. Season with salt and pepper and gently heat the sauce.
Vegetables
Chef Riewald opts for a colourful mix of romanesco, yellow carrot, asparagus, green beans, and radishes. Cut the romanesco into small florets, slice or shave the yellow carrot, and halve the radishes for garnish. Cook the vegetables until tender and season with salt, pepper, and a knob of butter for extra flavour.
Finishing touches
For best results, briefly warm the plates in the oven. Arrange the vegetables, such as the asparagus and yellow carrot, together in the centre of the plate. Remove the steak with mushrooms from the oven and place the meat on top of the vegetables. Spoon the demi-glace around it. Finish the dish with a glass of red wine. Your main course with a luxurious look is complete.
Dessert: luxurious chocolate mousse
A festive Christmas dinner naturally ends with an indulgent dessert. For this one, we use both dark and white chocolate and build the dessert in elegant layers.
Dark chocolate mousse
For the dark chocolate mousse you will need: 200 grams of dark chocolate, three eggs (separated), one tablespoon of sugar, and a pinch of salt. Melt the dark chocolate gently in the microwave on a low setting or au bain-marie, in a bowl over hot water.
Meanwhile, whisk the egg whites with the salt and sugar until stiff. Add the egg yolks one by one to the melted chocolate and mix well. Then carefully fold the whipped egg whites into the chocolate until you have a light, airy mousse.
White chocolate mousse
For the white chocolate mousse, use 200 grams of white chocolate, 250 ml whipping cream, and one sachet of vanilla sugar. Melt the white chocolate and let it cool slightly. Whip the cream with the vanilla sugar until stiff and gently fold it into the white chocolate. This mousse does not require eggs.
Caramel sauce
For the finishing touch, make caramelised sugar. Heat 200 grams of sugar slowly in a pan, optionally with a small splash of water, until the sugar melts and turns golden brown. Be careful not to burn the caramel. Want a smooth caramel sauce? Add 120 ml whipping cream and 90 grams of butter, then stir well until you have a smooth sauce.
Crunch and filling
Crush Oreo cookies into crumbs, or use Bastogne biscuits as an alternative. Add granola with cranberries and chocolate, and enrich the dessert with nuts and almonds if you like.
Assembling the dessert
Now comes the fun part: assembling the dessert. How you do this is entirely up to you. Chef Riewald starts with a layer of dark chocolate mousse in a glass, followed by granola and Oreo crumbs. Next comes a layer of caramel, then the white chocolate mousse. Finish this layer with almonds and granola, add another drizzle of caramel, and end with a final layer of dark mousse. Garnish with nuts, extra Oreo crumbs, and a little more caramel sauce if desired.
With this dessert, you will have a real showstopper on the table this Christmas. All courses are now complete, time to head into the kitchen yourself and recreate this festive dinner at home. Enjoy your meal!
