Preparing for a New Year’s Eve Appetizer — Préparation d’une entrée de réveillon

Name: Preparing for a New Year’s Eve Appetizer — Préparation d’une entrée de réveillon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 1 serving Soak the gelatin for 3 mns in cold water; 1 serving To prepare the tartar, mix the grated ginger, lime zest, lime juice, honey, soy sauce, fish sauce, sesame oil and chopped herbs; 1 serving Purée the vegetables separately, celery root on one hand, spinach and coriander on the other hand (I used a food processor). Keep these two purées; 1 sheet Heat the milk and add the gelatin so that they dissolve; 1 serving Prepare the spinach/coriander purée with the rest of the gelatin and whipped cream and divide between the glasses on top of the celery mousse. Place in the fridge until it sets; 1 serving Top the mousses with the tuna and decorate with more chopped chives. Serve; 1 Tbsp the excess water; 1 serving Whip the cold cream into whipped cream; 1 serving Dice the tuna and mix it with the sauce. Place in the fridge for 10 to 15 mns

You can never have too many hor d'oeuvre recipes, so give Preparing for a New Year’s Eve Appetizer — Préparation d’une entrée de réveillon a try. Watching your figure? This gluten free recipe has 314 calories, 52g of protein, and 9g of fat per serving. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 1. It is perfect for new year eve. If you have dice the tunan and mix it, whip the cream into whipped cream, top the mousses, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.