Rissois Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Crab meat, picked over for
Cartilage,
1/4 cup: Minced onions,
1 tbsp: Minced garlic,
2 tbsp: Finely chopped parsley,
Salt and pepper,
1/4 cup: Aioli,
3: Dozen 3-inch squares of puff,
Pastry,
Oil for frying,
Drizzle of Piri Piri sauce,
Recipe follows,
Directions:
Preheat the oil. In a mixing bowl, combine the crab meat, onions,
garlic and parsley together. Season the mixture with salt and pepper.
Stir in the aioli. Place a tablespoon of the filling in the center of
each puff pastry square. Bring to corners of the square together,
forming a triangle. Seal the edges of the triangle tightly. Fry the
triangle in the hot oil until golden brown and crispy, about 2
minutes, stirring constantly for over all browning. Remove the
triangles from the oil and drain on a paper lined plate. Season with
salt and pepper. Mound the rissois on a platter and drizzle with Piri
Piri sauce. Garnish with parsley.
Yield: 3 dozen
EMERIL LIVE SHOW #EMIA63 THE CUISINE OF PORTUGAL
Source from luhu.jp
garlic and parsley together. Season the mixture with salt and pepper.
Stir in the aioli. Place a tablespoon of the filling in the center of
each puff pastry square. Bring to corners of the square together,
forming a triangle. Seal the edges of the triangle tightly. Fry the
triangle in the hot oil until golden brown and crispy, about 2
minutes, stirring constantly for over all browning. Remove the
triangles from the oil and drain on a paper lined plate. Season with
salt and pepper. Mound the rissois on a platter and drizzle with Piri
Piri sauce. Garnish with parsley.
Yield: 3 dozen
EMERIL LIVE SHOW #EMIA63 THE CUISINE OF PORTUGAL
Source from luhu.jp
Tags
Emeril