James Martin’s Christmas Eve Dinner Recipes You Must Try


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Fancy trying something new this Christmas Eve? For our digital Christmas issue, edited by Martine mccutcheon, Jacques Martin shared two amazing recipes that are perfect for starting the pre-turkey binge – an indulgent beef in a brioche crust and a classic sea bass crusted with a hollandaise sauce.

Both are fabulous options before the big day.

READ: Martine McCutcheon’s secret to feeling better than ever – and the other Christmas movie she almost got picked on

“People are raving about Beef Wellington, which is amazing, but it’s actually quite difficult to do well well,” said James. SALVATION!

“The brioche is a little more tolerant. Once you master the art of making it, it’s essentially an enriched yeast dough. It’s a bread dough with added milk, butter and a little sugar (if you want). Turning him into a Wellington is something restaurants do, it’s actually very easy to do. “


Beef in Brioche Crust

For six people


15 ml of vegetable oil, plus extra for greasing (optional)

600g center-ripened beef tenderloin

400g button mushrooms

50g butter

100g spinach

100g of poultry liver pâté

Sea salt and freshly ground black pepper

For the brioche dough:

2 eggs

200 ml whole milk

500g T45 flour, plus a little more for dusting

25g caster sugar

10g table salt

25g of yeast

50 g of softened butter

For the pancakes:

100g plain flour

2 eggs

300 ml whole milk

Vegetable oil, for frying

For the egg wash:

1 beaten egg

For the sauce:

500 ml of veal juice

100 ml of Madeira

25 ml of red wine

15g butter


1. Start by making the brioche dough: put the eggs and milk in the bowl of a stand mixer fitted with a dough hook and whisk. Combine the flour, sugar, salt and baking powder, and add the butter when the dough begins to form. Knead the dough until it reaches an elastic consistency and use the glass test to determine if it is ready. Cover the dough with a clean tea towel and let stand at room temperature for 1 hour. Then roll it into a ball, wrap it in cling film and let stand in the refrigerator for at least 3 hours or ideally overnight.

2. Preheat oven to 200 ° C (180 ° C hot air) / 400 ° F / gas 6. Add vegetable oil to a very hot pan and seal the beef all over. Place in a large roasting pan and roast beef for 20 minutes. Strain the juices and set aside and let the beef cool, then cover and transfer to the refrigerator.

3. Mix the mushrooms in a food processor and pat them dry. Sauté in a pan over high heat, add half the butter, the beef gravy and season. Cook until all liquid has evaporated, then let cool.

4. Brown the spinach in the remaining 25 g of butter then transfer it to a baking sheet covered with a J.

5. When you are ready to cook the beef, preheat the oven to 200 ° C (180 ° C hot air) / 400 ° F / gas 6.

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6. To make the pancakes, whisk together the flour, eggs and milk. Heat a little vegetable oil in a pan over medium heat. Add a ladle of batter and cook the pancake for one minute on each side. Place cooked pancakes between layers of parchment paper; you need 4 pancakes in total.

7. On a lightly floured surface, roll out the brioche dough to form a rectangle 40 x 20 cm by 3 mm thick. Place all the pancakes on the dough and spread the pie evenly over the pancakes. Add the mushrooms then the spinach on the pâté, place the beef in the center and season. Brush the edges of the pastry with the gilding and fold them over the beef.

8. Brush the top and sides of the dough with the egg wash and, using a table knife, decorate the dough if desired, being careful not to cut the dough. Transfer to a greased or lined baking sheet and bake for 20 minutes for a medium rare finish. 9. While the beef is cooking, prepare the sauce. Pour the juice, Madeira and red wine in a pan over medium heat. When it has reduced by half, whirl in the butter.

10. To serve, slice the beef and top with the sauce.


Crusted sea bass with hollandaise sauce

“It’s a fish version of the Wellington,” said James. SALVATION! “Really simple to prepare, you can do it the night before. It cooks as a whole piece, so it’s ideal for families or a dinner party. You cook it whole, nice and simple, boneless, easy to portion. don’t do it you have to do it with sea bass, it works well with salmon Any fish that has a natural tendency to have a slimy texture, it binds well.

For six people


600g puff pastry

Plain flour, for sprinkling

1 bar (about 1.2 to 1.4 kg), skinless, boneless and cut into 2 fillets

For the mousse:

75g sea bass, skinless

75g scallops

125g egg (about 3 eggs)

1 egg yolk

200 ml whipped cream

25 g of chopped pistachios

A few sprigs of chopped tarragon

Sea salt and freshly ground black pepper

For the Hollandaise sauce:

250 ml white wine

100 ml white wine vinegar

2 sprigs of thyme

2 sprigs of tarragon

Black peppercorns

3 egg yolks

225 g melted butter

35g of curd cream

For the egg wash:

2 eggs

25 ml whole milk


1. To make the mousse, mix the sea bass, the scallops, the whole eggs, the egg yolk and the cream in a Thermomix, in one movement, until you obtain a homogeneous and smooth consistency. Stir in the pistachios and tarragon and season with salt and pepper.

2. Mix the eggs and milk for the browning.

3. On a lightly floured surface, roll out the puff pastry to a thickness of 3 mm, then divide it into 2 equal pieces. Transfer a piece to a baking sheet. Place the first fillet of sea bass on the dough and distribute the mousse evenly in the center. Sandwich the other fillet on top. Carefully place the second sheet of pastry on top, cutting the edges to fit, and seal it with the egg wash.

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4. Cut out a pastry fish using scraps of dough to decorate the top of the sea bass package. Brush top and sides with egg wash and refrigerate for 30 minutes, then add pastry fish and any other details. 5. Preheat the oven to 190 ° C (170 ° C fan) / 375 ° F / gas

5. Bake for 20 minutes until the pastry is golden brown and evenly cooked through.

6. While the fish is cooking, prepare the hollandaise. Add the wine, wine vinegar, thyme, tarragon and 4 black peppercorns to a saucepan over high heat and boil quickly to reduce by half. Pass it through a sieve and store it in the refrigerator in a clean jar, to use now and with the leftovers another time.

7. In a bowl placed on a pot of simmering water, whip the egg yolks with 3 tablespoons of reduction and a good pinch of salt until obtaining a thick, shiny and light sauce. Then delicately, in stages, incorporate the melted butter by pouring it in a regular stream. Finish the hollandaise by mixing the curd cream and the seasoning with a little salt and pepper. Place on a pot of simmering water to keep it warm.

8. Serve a slice of sea bass in a crust with the Hollandaise sauce on the side.


James Martin Butter, £ 14.69, Amazon


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