| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Italian |
|
1 |
Servings |
INGREDIENTS
| 8 |
md |
Size tomatoes |
| 4 |
oz |
Smoked salmon |
| 1 |
|
Carrot peeled and small diced |
| 1 |
|
Bulb fennel diced |
| 1 |
|
Branch celery diced |
| 1 |
|
Red onions diced |
| 1 |
c |
Sour cream |
| 1 |
c |
Chicken stock |
| 1 |
|
Branch of dill; chives, and Italian parsley |
|
|
Salt and pepper to taste |
INSTRUCTIONS
CHEF DU JOUR REMI LAUVAND SHOW #DJ9378
Immerse tomatoes in boiling water for several about 30 seconds to loosen
skin. Remove from boiling water and immerse in ice water to refresh. Remove
the skin, keeping tomatoes in tacked, then cut the top cap off and reserve,
remove the inside and discard. In a small saute pan over medium heat sweat
all the vegetables together with a little bit of olive oil, then add the
chicken stock and reduce until mixture is almost dry. Once cooked chilled
vegetables in bowl over ice and fold the chopped herbs, the tiny bits of
smoked salmon and the sour cream. Fill the tomatoes and serve 2 per order.
Yield: 4 servings
Posted to recipelu-digest by jecraig@lan-inc.com on Feb 16, 98
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