SHELLFISH SALAD WITH DILL HOLLANDAISE
Skaldjurssallad med dillhollandaise
Enjoy as it is or serve as a luxurious accompaniment with grilled fish.
Serves 4
1 1/3 lbs small potatoes
1 red onion
1 fennel
3 dill sprigs
0.4 cup scampi in liquid
0.8 cup hand-peeled shrimp
Dill hollandaise:
5.3 oz butter or margarine
3 egg yolks
2 teaspoons lemon juice
1 tablespoon finely chopped dill
salt, white pepper
Decoration:
some red onion
dill
Scrub the potatoes and boil in salted water. Allow to get cold and cut in pieces. Peel and thinly slice the red onion and save some for decoration. Trim and thinly slice the fennel and chop the dill.
Dill hollandaise:
Melt the fat and leave it for a short while so that the white sinks to the bottom. Don't use that white stuff when you make the sauce. Make a waterbath by putting a round-bottomed bowl in a saucepan with simmering water. Beat the egg yolks in the bowl until they start to thicken, then beat in the fat, little by little. It should make a mayonnaise-like sauce. Remove from heat and beat in remaining fat. Flavor with lemon, dill, salt and pepper.
Distribute potatoes, fennel and dill on serving plates and top with shellfish. Put a dab of hollandaise on each and decorate with red onion and dill.
Enjoy!
Bella
Skaldjurssallad med dillhollandaise
Enjoy as it is or serve as a luxurious accompaniment with grilled fish.
Serves 4
1 1/3 lbs small potatoes
1 red onion
1 fennel
3 dill sprigs
0.4 cup scampi in liquid
0.8 cup hand-peeled shrimp
Dill hollandaise:
5.3 oz butter or margarine
3 egg yolks
2 teaspoons lemon juice
1 tablespoon finely chopped dill
salt, white pepper
Decoration:
some red onion
dill
Scrub the potatoes and boil in salted water. Allow to get cold and cut in pieces. Peel and thinly slice the red onion and save some for decoration. Trim and thinly slice the fennel and chop the dill.
Dill hollandaise:
Melt the fat and leave it for a short while so that the white sinks to the bottom. Don't use that white stuff when you make the sauce. Make a waterbath by putting a round-bottomed bowl in a saucepan with simmering water. Beat the egg yolks in the bowl until they start to thicken, then beat in the fat, little by little. It should make a mayonnaise-like sauce. Remove from heat and beat in remaining fat. Flavor with lemon, dill, salt and pepper.
Distribute potatoes, fennel and dill on serving plates and top with shellfish. Put a dab of hollandaise on each and decorate with red onion and dill.
Enjoy!
Bella
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