Stuffed Tomatoes With Confit Vegetables, Fresh Herbs And
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Italian | 1 | Servings | |
INGREDIENTS
| 8 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 799
Calories From Fat: 480
Total Fat: 54.5g
Cholesterol: 152.9mg
Sodium: 2890.2mg
Potassium: 1484mg
Carbohydrates: 45.2g
Fiber: 9.7g
Sugar: 15.7g
Protein: 35.5g