Artichaud Dieppoise! Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/2 tbsp: Oil,
2 tbsp: Green Onions, Chopped
1 ounce: Crabmeat,
1 ounce: Cream (Heavy, 32% M.F.)
1/2 tsp: Italian Herbs,
1: Artichoke Bottom, cooked
1/4 cup: Mushrooms, Sliced
1 ounce: White Wine,
1 pinch: Salt & White Pepper,
3 tbsp: Hollandaise-recipe to follow,
SAUCE HOLLANDAISE
1: Egg Yolk,
2 ounce: Butter, Melted
Cayenne Pepper to taste,
1/2 tsp: White Wine,
1/8 tsp: Lemon Juice,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Appetizers