Artichaud Dieppoise!appetizers 1/2 tablespoon oil 2 tablespoon green onions(chopped) 1 oz crabmeat 1 oz cream (heavy - 32% m.f.) 1/2 teaspoon italian herbs 1 artichoke bottom (cooked) 1/4 cup mushrooms (sliced) 1 oz white wine 1 pinch salt & white pepper 3 tablespoon hollandaise-recipe to follow ----SAUCE HOLLANDAISE---- 1 egg yolk 2 oz butter (melted) 1 cayenne pepper to taste 1/2 teaspoon white wine 1/8 teaspoon 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. |
