This wood-fired Christmas Eve recipe is easy to prepare. Chef Lucas wishes you bon appétit and happy, delicious holidays!

Difficulty: Easy

THE RECIPE IN VIDEO

INGREDIENTS

• Ingredients for salmon
• 350g of salmon fillets
• 200g of liquid crème fraîche
• 150g of chestnuts
• 2g of timut pepper
• 2g of coarse salt
• Ingredients for the crozet gratin
• 200g of crozets
• 200g of gorgonzola
• 60g of mushrooms
• 50g of dry white wine
• 20g of butter
• 1 not too big onion

PREPARATION OF THE RECIPE FOR 2 TO 3 PEOPLE

1. It's already time to light your pizza oven !
   As the recipe doesn't take very long to make, remember to light your wood-fired oven before starting your preparations.
2. Preparation of the crozet gratin
3. Roughly chop the mushrooms
4. Cut the onion into thin strips
5. Boil the water for the crozets
6. Melt the butter in a saucepan over medium heat to avoid burning it. Be careful not to let the flames lick the sides of the pan to avoid burning the butter.
7. Add the mushrooms and onion and let them brown, stirring constantly.
8. When everything is golden brown, add the white wine to deglaze
9. Turn off the gas and set aside.
10. When the water boils, cook the 200g of crozet for about 20 minutes.
11. Preparing the salmon
12. In a saucepan, pour the crème fraîche
13. Add the crushed Timut berries
14. Add the chestnut pieces
15. Bring everything to a boil, stirring constantly so that it doesn't stick to the bottom of the pan.
16. In a gratin dish, pour the mixture of cream, Timut pepper and chestnut.
17. Sprinkle a little coarse salt over the sauce and the fish.
18. Add the salmon to the dish, pushing it into the sauce.
19. Check the cooking of the crozet, it should be almost cooked.
20. As soon as your crozet is cooked, drain it before putting it back in the pan.
21. Over low heat, add the mushroom-onion mixture
22. Then add half of the gorgonzola (the creamiest part), and stir until it is completely melted.
23. Pour your mixture into a gratin dish. Make sure the dish is not too large; too thin a layer of crozets will result in a gratin that is too dry.
24. Cover with the remaining gorgonzola cut into pieces
25. Cooking salmon and gratin in a wood-fired oven
26. Check the temperature of your wood-fired oven. Once it reaches about 250°C, you can bake your two dishes for about 20 minutes. There's no need to leave too many flames; a good amount of embers is enough to maintain the heat long enough to cook both dishes.
27. Remove from the oven and serve on attractive slates or plates, ideally accompanied by a glass of dry white wine. Enjoy with your guests.

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