| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | New, Superchefs | 4 | Servings | |
INGREDIENTS
| 4 | Artichoke hearts, cooked | |
| 110 | g | Crab meat, 4oz |
| 225 | g | Shrimps, 8oz |
| 225 | g | Clarified butter, 8oz |
| 2 | Egg yolks | |
| 2 | t | Fresh tarragon, chopped |
| 1 | t | White wine vinegar |
| 2 | Tomato concasse | |
| 290 | Clear stock, 1/2 pint | |
| Juice 1/2 lemon | ||
| Curly endive lettuce and | ||
| dressing | ||
| Salt and pepper |
INSTRUCTIONS
Put the artichoke hearts on the stove to reheat. Sweat the crab meat and shrimps together in some butter. For the sauce: Beat the egg yolks over water with the lemon juice. Slowly add the clarified butter. Season and add the chopped tarragon. Bind the crab meat and shrimp with 1 tbsp of the sauce. Drain off the hearts, fill with the mixture. Coat the filled artickhoke hearts with sauce. Dress the curly endive with tomato concasse and olive oil and salt and pepper. To serve, put some salad on a plate, balance a heart on top, pour the sauce over and around. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 33
Calories From Fat: 21
Total Fat: 2.3g
Cholesterol: 90.1mg
Sodium: 4.6mg
Potassium: 49.7mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: 1.6g