Try this Caviar - Traditional Ideas Traditional Garnishes recipe, or contribute your own.

Still searching for what to cook ?

Name: Caviar - Traditional Ideas Traditional Garnishes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Edible flowers; 4 New potatoes; blanched, skin; 4 sm Crepes; (4" by 4"); 4 oz Caviar; 1 c Sour cream; 1/4 lb Smoked salmon; already; 1/2 c Herb salad; 1 sm Bunch Parsley; finely; (chervil springs; snipped; 1/4 c White wine; Lemon; Salt to taste; 6 Toast points; 4 Chives; long, blanched; Tarragon leaves; small basil; 1/2 c Chives Chopped; Freshly-ground white pepper;; 1/2 c Capers; 2 Hard-boiled eggs; 1 sm Red onion; brunoise

Find the most delicious recipes here

INGREDIENTS

Edible flowers
=== CHIVE CREAM ===
=== EGGS ===
4 New potatoes; blanched, skin
4 sm Crepes; (4" by 4")
4 oz Caviar
1 c Sour cream
1/4 lb Smoked salmon; already
1/2 c Herb salad
1 sm Bunch Parsley; finely
=== NEW POTATATOES ===
(chervil springs; snipped
1/4 c White wine
Lemon
Salt ; to taste
6 Toast points
4 Chives; long, blanched
Tarragon leaves; small basil
=== GARNISH ===
1/2 c Chives ; Chopped
=== SALMON ROSETTES ===
Freshly-ground white pepper;
1/2 c Capers
2 Hard-boiled eggs
=== BEGGARS PURSES ===
1 sm Red onion; brunoise

INSTRUCTIONS

For the Eggs: Pass the yolks through a small fine sieve. Chop the whites finely. The whites need to be chopped instead of passed through the sieve because of the water content in the whites. If they are passed through a sieve they will be wet and hard to handle. For the Chive Cream: In a small mixing bowl, combine all the ingredients together and mix thoroughly. Season with salt and pepper. For the Rosettes: On each piece of salmon, spread 1 tablespoon of the chive cream on top of the salmon. Roll the salmon into a rosette and garnish with the caviar. For the New Potatoes: Slice one end of the potato off, so the potato will stand. Using a melon baller, slightly scoop out the center of the potato. Season with salt and pepper. Fill each potato with chive cream and garnish with caviar. For the Purses: In the center of each crepe, dab a small amount of the chive cream and top with caviar. Tie the purses with the long chives. Place the caviar in a serving dish with crushed ice in the center of a platter. Arrange the garnishes around the platter in separate piles. On a platter, place the rosettes, new potatoes, and purses and garnish with the remaining garnishes. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2310 broadcast 04-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-22-1997 Recipe by: Emeril Lagasse

NOTES

Alert editor

Caviar - Traditional Ideas Traditional Garnishes

Edible flowers
 === CHIVE CREAM ===
 === EGGS ===
4 New potatoes; blanched, skin
4 sm Crepes; (4" by 4")
4 oz Caviar
1 c Sour cream
1/4 lb Smoked salmon; already
1/2 c Herb salad
1 sm Bunch Parsley; finely
 === NEW POTATATOES ===
 (chervil springs; snipped
1/4 c White wine
 Lemon
 Salt to taste
6 Toast points
4 Chives; long, blanched
 Tarragon leaves; small basil
 === GARNISH ===
1/2 c Chives Chopped
 === SALMON ROSETTES ===
 Freshly-ground white pepper;
1/2 c Capers
2 Hard-boiled eggs
 === BEGGARS PURSES ===
1 sm Red onion; brunoise

For the Eggs: Pass the yolks through a small fine sieve. Chop the  whites finely. The whites need to be chopped instead of passed  through the sieve because of the water content in the whites. If they  are passed through a sieve they will be wet and hard to handle. For  the Chive Cream: In a small mixing bowl, combine all the ingredients  together and mix thoroughly. Season with salt and pepper. For the  Rosettes: On each piece of salmon, spread 1 tablespoon of the chive  cream on top of the salmon. Roll the salmon into a rosette and  garnish with the caviar. For the New Potatoes: Slice one end of the  potato off, so the potato will stand. Using a melon baller, slightly  scoop out the center of the potato. Season with salt and pepper. Fill  each potato with chive cream and garnish with caviar. For the Purses:  In the center of each crepe, dab a small amount of the chive cream  and top with caviar. Tie the purses with the long chives. Place the  caviar in a serving dish with crushed ice in the center of a platter.  Arrange the garnishes around the platter in separate piles. On a  platter, place the rosettes, new potatoes, and purses and garnish  with the remaining garnishes.    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-2310 broadcast 04-18-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    04-22-1997    Recipe by: Emeril Lagasse

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (819g)
Recipe Makes: 1 servings

Calories: 1021
Calories from Fat: 619 (61%)

Amt Per Serving		% DV

	Total Fat 68.8g	92 %
	Saturated Fat 28.6g	143 %
	Monounsaturated Fat 18.8g
	Polyunsanturated Fat 12.7g
Cholesterol 1180.5mg		363 %
Sodium 4350.7mg		150 %
Potassium 1112.1mg		29 %
Total Carbohydrate 60.5g		18 %
	Dietary Fiber 11.8g	47 %
	Sugars, other 48.7g
Protein 56.6g		81 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1021

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe