Artichaud Dieppoise!
- 1/2 tb Oil
- 2 tb Green Onions(Chopped)
- 1 oz Crabmeat
- 1 oz Cream (Heavy - 32% M.F.)
- 1/2 ts Italian Herbs
- 1 Artichoke Bottom (cooked)
- 1/4 c Mushrooms (Sliced)
- 1 oz White Wine
- 1 pn Salt & White Pepper
- 3 tb Hollandaise-recipe to
- -follow
-----------------------------SAUCE HOLLANDAISE-----------------------------
1 Egg Yolk
2 oz Butter (Melted)
Cayenne Pepper to taste
1/2 ts White Wine
1/8 ts Lemon Juice
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.
1 Egg Yolk
2 oz Butter (Melted)
Cayenne Pepper to taste
1/2 ts White Wine
1/8 ts Lemon Juice
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.
