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Dalat Artichoke In Clam Iodine Dressing

Western.Chefs's picture
Ingredients
  Artichokes 4
  Clams 1 1⁄5 Kilogram
  White wine 40 Milliliter
  Mustard 20 Gram
  Rice paper 8
  Butter 200 Gram
  Shallots 2
  Olive oil 2 Tablespoon
  Sauce  
  Parsley 40 Gram
  Cream 20 Milliliter
  Sea urchins 60 Gram
  Salmon caviar 50 Gram
  Sherry vinegar 2 Tablespoon (Xeres' Vinegar)
  Olive oil 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Boil the artichoke in water for about 45 minutes until the bottom is soft.
Saute clams in olive oil and butter with shallots, cream, wine, salt, pepper and mustard.
When they are cooked, take the clams out and reduce the remaining juice by half.
Add the sea urchins, salmon eggs (or caviar), parsley, olive oil and vinegar to the reduced juice to complete the sauce.
Spread sea urchins on a slice of brown bread and grill until crispy

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Clam

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