Uunisaari Dinner
recipe

Experience the flavors of Uunisaari at home with this delightful dinner featuring oysters, coq au vin, and a delicious crème brûlée dessert.
Preparation Time: 2 hours
Serving Size: 4

Ingredients

- Oysters with Red Onion Salsa:
- 12 fresh oysters
- 1 red onion, finely chopped
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
- Coq au Vin:
- 800 g chicken (e.g., rooster), cut into pieces
- 200 ml red wine
- 200 ml chicken or vegetable broth
- 2 carrots, sliced
- 1 celery stalk, chopped
- 2 garlic cloves, crushed
- 2 tablespoons butter
- Salt and pepper to taste
- Root Vegetable Purée:
- 500 g mixed root vegetables (e.g., potatoes, turnips, carrots)
- 50 g butter
- 100 ml cream
- Salt and pepper to taste
- Crème Brûlée:
- 200 ml cream
- 200 ml milk
- 4 egg yolks
- 100 g sugar
- 1 teaspoon vanilla sugar
- 2 tablespoons sugar for caramelizing

Instructions

1. Prepare the Red Onion Salsa:
- Mix the red onion, balsamic vinegar, olive oil, salt, and pepper in a bowl. Let it marinate for a while.
2. Prepare the Coq au Vin:
- Melt the butter in a large skillet. Brown the chicken pieces on all sides.
- Add the crushed garlic and vegetables. Sauté for a moment.
- Pour in the red wine and broth. Season with salt and pepper. Let it simmer on low heat for about 1.5 hours.
3. Prepare the Root Vegetable Purée:
- Boil the root vegetables in salted water until tender. Drain and purée with butter and cream. Season with salt and pepper.
4. Prepare the Crème Brûlée:
- Heat the cream and milk in a saucepan. Do not let it boil.
- In a bowl, whisk the egg yolks, sugar, and vanilla sugar together. Gradually add the hot milk mixture to the egg mixture while continuously stirring.
- Pour the mixture into four ramekins and bake in a water bath at 150°C (300°F) for about 40 minutes, until set.
- Let cool and sprinkle sugar on top before serving. Caramelize the sugar with a torch.
5. Serve:
- Plate the oysters with the red onion salsa. Serve the coq au vin with the root vegetable purée. Finally, serve the crème brûlée for dessert.
Nutritional Information per Serving (approx.):
Calories: 650 kcal
Protein: 30 g
Carbohydrates: 40 g
Fat: 40 g
Sugars: 15 g

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