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Index | 233 | (20) | |||
Acknowledgments | 253 |
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Salade de Crabe à l' Avocat
Avocados with Crab Salad
Serves 6
This delicious combination of sweet crab and creamy avocado is perfect for a summer picnic or light lunch. Purists may prefer to cook their own crab, but most fishmongers have cooked, shelled crabmeat. Do not even think of making this with canned crabmeat.
Ingredients:
2 pounds crabmeat, picked over for shells and cartilageInstructions:
Mix the crabmeat, scallions, chile, and lime juice in a medium bowl. Cut the tomatoes in half lengthwise and place in another bowl, along with the oil and sesame seeds. Season with the salt and pepper. Separate the lettuce leaves and divide among 6 plates. Cut each avocado in half lengthwise and remove the pits. Peel the avocados and place 1 on each plate. Generously fill the avocados with the crab salad, then spoon the tomato salad on the side. Serve at once.
Flétan a la Bordelaise
Halibut in Bordeaux-style
Red wine sauce
Serves 6
Ingredients:
14 ounces pearl onionsInstructions:
Plunge the pearl onions into a pot of boiling water for a few moments; drain, rinse under cold water, and peel the onions. Melt the butter in a large skillet over medium heat. Add the mushrooms and onions and sauté for 5 minutes. Add the wine, thyme, bay leaves, salt, and pepper and simmer for 5 minutes. Place the halibut in the skillet, baste with the wine, cover and cook until the central bone can be easily pulled from a steak, about 6 minutes. Using a slotted spatula, transfer the fish to a platter, then use a slotted spoon to transfer the vegetables to the same platter; cover with foil to keep warm. Discard the thyme and bay leaves. Whisk the arrowroot into the skillet and cook just until the sauce thickens. Stir in the parsley. For each serving, place a halibut steak and some vegetables in a shallow bowl, spoon the sauce over, and serve at once.
The French Market
Excerpted from The French Market: More Recipes from a French Kitchen by Joanne Harris, Fran Warde
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.