1/2 tbsp oil
2 tbsp green onions(chopped)
1 oz crabmeat
1 oz cream (heavy - 32% m.f.)
1/2 tsp italian herbs
1 artichoke bottom (cooked)
1/4 cup mushrooms (sliced)
1 oz white wine
1 pinch salt & white pepper
3 tbsp hollandaise-recipe to follow
SAUCE HOLLANDAISE
1 egg yolk
2 oz butter (melted)
1 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.
Servings: 1 servings
Artichaud Dieppoise! Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverage; Fish; Fruit; Italian
The History of Recipes
Historians have tracked the existance of recipes way back into the far past, certainly as far back as pharonic Egypt, and maybe even further. Interesting though that maybe, these, old records were just simple hieroglyphic or cunieform recipes for preparing food.
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We hope you enjoy this Artichaud Dieppoise! recipe.
