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Artichaud Dieppoise recipe
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To make Artichaud Dieppoise you will need
Ingredients
| 1/2 | tablespoons | Oil | | 2 | tablespoons | Green Onions(Chopped) | | 1 | ounce | Crabmeat | | 1 | ounce | Cream (Heavy - 32% M.F.) | | 1/2 | teaspoons | Italian Herbs | | 1 | | Artichoke Bottom (cooked) | | 1/4 | cups | Mushrooms (Sliced) | | 1 | ounce | White Wine | | 1 | pinch | Salt & White Pepper | | 3 | tablespoons | Hollandaise-recipe to follow |
| | SAUCE HOLLANDAISE | | | | 1 | | Egg Yolk | | 2 | ounces | Butter (Melted) | | | Cayenne Pepper to taste | | 1/2 | teaspoons | White Wine | | 1/8 | teaspoons | Lemon Juice |
Instructions
Heat oil in a fry pan. Add onions, artichoke and mushrooms and saute until
softened. Add crab, wine and herbs, cook over medium heat until wine has
reduced by 2/3. Add cream and cook until sauce thickens to sauce
consistency. Season with salt and white pepper.
Sauce Hollandaise
Place egg yolk in a stainless steel bowl, add wine. Place bowl over pot of
water, rolling at a gentle simmer. Whisk mixture constantly until it starts
to thicken. Remove bowl from heat, and SLOWLY whisk in melted butter.
Finish with lemon juice.
Assembly:
Place Artichoke bottom in center of plate. Fill with crab mixture. Spoon
hollandaise sauce over top. Brown with broiler in oven, if desired.
Enjoy your Artichaud Dieppoise
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Mon 4 Aug 2008
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