| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
New, Superchefs |
4 |
servings |
INGREDIENTS
| 4 |
lg |
Artichoke hearts; cooked |
| 110 |
g |
Crab meat; (4oz) |
| 225 |
g |
Shrimps; (8oz) |
| 225 |
g |
Clarified butter; (8oz) |
| 2 |
|
Egg yolks |
| 2 |
ts |
Fresh tarragon; chopped |
| 1 |
ts |
White wine vinegar |
| 2 |
|
Tomato concasse |
| 290 |
ml |
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.
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