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Recipe Of The Month: A Christmas Feast

Festive feasting calls for show-stopper dishes. Gather friends and family this season and serve up two tempting recipes courtesy of top chefs Richard Corrigan and Raymond Blanc. 

Chef Patron of Corrigan's Mayfair, Bentley's Oyster Bar and Grill and our own Bentley's Sea Grill in Harrods, Richard Corrigan's mouth-watering stuffed salmon is perfect for Christmas hosting; make as a unique addition to Christmas lunch or a prepare-ahead buffet centrepiece. For those looking to indulge in something meatier, Raymond Blanc - the revered culinary legend and two Michelin-starred Chef Patron of Le Manoir aux Quat'Saisons - shares his recipe for a roast rib of beef in a rich, red wine sauce, an impressive main course that allows time for entertaining guests with a glass of Champagne while it's in the oven.

Stuffed salmon, fennel salad and purée by Richard Corrigan (Serves 6–8)

2kg whole salmon, boned and gutted
100g butter
2 handfuls of seaweed (optional)
Olive oil

For the stuffing:
1 red onion, finely chopped
250g breadcrumbs
100g anchovies, chopped
100g capers
100g lemon confit
Juice of 1 lime

For the salad:
Juice of 2 limes
1 fennel bulb, finely sliced
10g sugar

For the purée:
3 fennel bulbs, chopped

1- Preheat the oven to 225°C/425°F/Gas 7.
2- Lay out 4 sheets of tinfoil – enough to encase the salmon.
3- Place the salmon on top of the foil, belly side up.
4- Spread 75g butter down the middle of the fish.
5- To make the stuffing, fry the onion in the remaining butter until soft. Mix the breadcrumbs, anchovies, capers, lemon confit and lime juice in a bowl and add the cooked onions.
6- Season the fish inside and out, and fill the cavity with the stuffing.
7- Place the seaweed, if using, on either side. Drizzle the salmon with olive oil and wrap with foil. Bake for 30 minutes.
8- For the salad, mix together the lime juice, a splash of olive oil, the fennel and the sugar. Leave to marinate.
9- For the purée, warm 25ml olive oil in a large pan, add the chopped fennel and cook until it softens. Purée in a blender.
10- When the salmon is cooked, remove the foil and seaweed, and serve the fish with the salad and purée on a large platter.

Roast beef with celeriac purée and red wine sauce by Raymond Blanc (Serves 6)

3-bone rib of Aberdeen Angus beef
1 carrot, roughly chopped
1 onion, peeled and roughly chopped

For the celeriac purée:
2 celeriac heads, washed, peeled and roughly chopped
150ml whipping cream
50g unsalted butter

For the red wine sauce:
30g unsalted butter
2 small shallots, finely sliced
100g button mushrooms, finely sliced
250ml red wine
350ml chicken stock
1 tarragon leaf

1- Remove the beef from the fridge 3 hours before cooking.
2- Preheat the oven to 170°C/325°F/Gas 3.
3- Season the beef with salt and pepper and rub them in well. Scatter the carrot and onion in the roasting tray with any beef trimmings. Place the beef on top of the vegetables and cook in the preheated oven for 30 minutes.
4- Add 600ml water to the roasting tray and continue cooking for 1.5 hours. Adding water lifts the caramelised juices from the bottom of the pan creating a jus, and will keep the joint moist.
5- Remove the beef from the oven and leave to stand for between 30 minutes and 2 hours. Add a further 200ml water to the pan, stir, then strain the caramelised juices through a fine sieve into a saucepan. Simmer until they reduce by half.
6- For the purée, cover the celeriac with water and add 1 teaspoon of salt. Boil until very soft, then strain through a fine sieve. Press with the back of a spoon to extract as much liquid as possible.
7- Heat the cream. In a separate pan, melt the butter until it is a nutty-brown colour. The ingredients are best combined while they are warm. Put the cream, butter and celeriac in a blender and purée until completely smooth. Season to taste.
8- For the red wine sauce, melt the butter in a pan and soften the shallots over a medium heat for 2–3 minutes. Add the mushrooms and cook for a further 2 minutes. Pour in the red wine and simmer until it reduces by half. Add the stock and juices from the roasting pan and continue to reduce. Taste, correct the seasoning if required, and infuse the tarragon for five minutes, then remove.
9- Carve the beef at the table in front of your guests, and serve with the red wine sauce and the warm celeriac purée.

For more tempting recipes to create yourself at home - including roast goose with braised endive, poached grapes and walnuts from Chris and Jeff Galvin, plus roast turkey with John Williams, Head Chef at the Ritz – download the Harrods app, where the countdown to Christmas begins in the November digital issue.

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