INGREDIENTS

INSTRUCTIONS

CAVIAR HOLLANDAISE
In a large mixing bowl, whisk the eggs and milk together and season with
salt and pepper.
In a 6-inch nonstick saute pan over medium heat, heat 1 tablespoon of the
butter. Add 1 tablespoon of the red onions.
Pour in one-fourth of the egg-cream mixture and cook, shaking the pan and
stirring rapidly with a fork, holding the tines parallel to the bottom of
the pan. The omelet should remaining runny in the center but firm on the
bottom. Lift the handle the skillet and gently knock the pan on the surface
of the stove so the omelette slides to the bottom curve of the pan.
Add 1/4 cup of the salmon and 1/4 cup of the cheese in the center of the
omelet, then with a fork, quickly fold the omelette from the top down. Let
it stand for a few moments, then slide it onto a serving plate.
Repeat the process until all the egg mixture and butter are used.
To serve, spoon the sauce over each omelet and garnish with parsley.
Yield: 4 servings
  CAVIAR HOLLANDAISE:
In a stainless steel bowl set over a pot of simmering water over medium
heat, whisk the egg yolks with the lemon juice, water, mustard, and
parsley, together. Season with salt and cayenne. Whisk the mixture until
pale yellow and slightly thick. Be careful not to let the bowl touch the
water. Remove the bowl from the pot and whisking vigorously, add the
butter, 1 teaspoon at a time, until all is incorporated. Fold in the caviar
and serve warm.
Yield: about 1 1/2 cups
Converted by MC_Buster.
Per serving: 3195 Calories (kcal); 303g Total Fat; (84% calories from fat);
109g Protein; 14g Carbohydrate; 3195mg Cholesterol; 5179mg Sodium Food
Exchanges: 0 Grain(Starch); 14 Lean Meat; 1/2 Vegetable; 0 Fruit; 53 Fat; 0
Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC02
Converted by MM_Buster v2.0n.

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