Artichaud dieppoise!
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | tablespoon | Oil |
| 2 | tablespoons | Green Onions(Chopped) |
| 1 | ounce | Crabmeat |
| 1 | ounce | Cream (Heavy - 32% M.F.) |
| ½ | teaspoon | Italian Herbs |
| 1 | Egg Yolk | |
| 2 | ounces | Butter (Melted) |
| Cayenne Pepper to taste | ||
| 1 | Artichoke Bottom (cooked) | |
| ¼ | cup | Mushrooms (Sliced) |
| 1 | ounce | White Wine |
| 1 | pinch | Salt & White Pepper |
| 3 | tablespoons | Hollandaise-recipe to follow |
| ½ | teaspoon | White Wine |
| ⅛ | teaspoon | Lemon Juice |
Directions
SAUCE HOLLANDAISE
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 ⅔. 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.
Submitted By JIM WELLER On 11-24-95