Artichaud Dieppoise

Name: Artichaud Dieppoise
Ingredients: 1/2 tablespoon vegetable oil; 2 tablespoons scallions, spring or green onions (chopped); 1 ounce crab meat; 1 ounce heavy whipping cream (32% m.f.); 1/2 teaspoon italian herbs; 1 each artichokes bottom (cooked); 1/4 cup mushrooms (sliced); 1 ounce white wine; 1 pinch salt and black pepper; 3 tablespoons hollandaise sauce; 1 each egg yolks; 2 ounces butter (melted); 1 x cayenne pepper to taste; 1/2 teaspoon white wine; 18 teaspoon lemon juice

15 ingredients

14 steps

Ingredients

1/2 tablespoon vegetable oil
2 tablespoons scallions, spring or green onions (chopped)
1 ounce crab meat
1 ounce heavy whipping cream (32% m.f.)
1/2 teaspoon italian herbs
1 each artichokes bottom (cooked)
1/4 cup mushrooms (sliced)
1 ounce white wine
1 pinch salt and black pepper
3 tablespoons hollandaise sauce
1 each egg yolks
2 ounces butter (melted)
1 x cayenne pepper to taste
1/2 teaspoon white wine
18 teaspoon lemon juice

Directions

1

Heat oil in a fry pan.
2

Add onions, artichoke and mushrooms and saute until softened.
3

Add crab, wine and herbs, cook over medium heat until wine has reduced by 2/3.
4

Add cream and cook until sauce thickens to sauce consistency.
5

Season with salt and white pepper.
6

Hollandaise Sauce: Place egg yolk in a stainless steel bowl, add wine.
7

Place bowl over pot of water, rolling at a gentle simmer.
8

Whisk mixture constantly until it starts to thicken.
9

Remove bowl from heat, and SLOWLY whisk in melted butter.
10

Finish with lemon juice.
11

Assembly: Place Artichoke bottom in center of plate.
12

Fill with crab mixture.
13

Spoon hollandaise sauce over top.
14

Brown with broiler in oven, if desired.