71516 eel caviar salad dilled lagasse Recipes

red caviar, black caviar, hard-boiled eggs, mashed, onion, diced finely, mayonnaise, salt and pepper, to taste be careful caviar is y, melba toast

eel, cornflour, garlic, crushed, gingerroot, crushed, sesame oil, black bean paste, chili flakes, water, sherry wine, soy sauce, onion, finely diced

eel, cut into 2-inch squares, egg, slightly beaten, salt, flour, pepper

sour cream, frozen small filo pastry shells, thawed (see notes ), caviar or other fish roe (see notes), fresh chervil leaves or small sprigs fresh dill (optional), rinsed

cream cheese, softened, fresh lemon juice, dijon mustard, worcestershire sauce, red caviar or 4 tbsp black caviar, parsley sprig (to garnish ), lemon slice (to garnish ), assorted cracker

lumpfish caviar (you can also use red caviar), olive oil (use good not the cheap stuff), hardboiled egg, finely diced, diced sweet onions or 1/3 cup green onion, sour cream, mayonnaise, salt

eggs, hard-boiled, mayonnaise, salt & freshly ground black pepper, scallions (chopped ), cream cheese (softened ), sour cream, black caviar (not jumbo ), red caviar (not jumbo )

eel (have them skinned, cleaned, split and backbone removed) or 2 lbs lampreys (have them skinned, cleaned, split and backbone removed), flour, salt, pepper (more to taste), butter (more as desired), water

sour cream, lemon juice, tabasco sauce, black pepper, freshly ground, fresh dill, chopped, fresh parsley, chopped, green onions, chopped finely, red caviar

eel, cut in 2-inch slices, salt & pepper, extra virgin olive oil, spainish onion, sliced thin, red bell peppers, sliced thin, dried red chili pepper , d epalette, garlic cloves, sliced thin, jambon de bayonne ham , sliced julienne thin, dry white bordeaux, chopped fresh tomato, real butter

soy sauce, mirin, sugar, water, skewer grilled eel, cut up, scallion, chopped, egg, beaten

eel (have fish man remove backbone) or 1 1/2 lbs lampreys, skinned and cleaned (have fish man remove backbone), water, salt, parsley, chopped, butter, flour, pepper

eel , cut into 2 inch pieces, water, white wine (chardonnay or pinot grigio are very nice, but whatever you have is fine), vinegar, parsley, onion, peeled and sliced, carrots, peeled and diced, bay leaf, peppercorns, butter, flour, beef stock, pot herbs, mint, minced, celery, diced, cauliflower, broken into small florets, peas, pears, peeled and seeded, sugar, water, milk, butter, eggs, egg yolk, only, flour

eel, all-purpose flour, plus more for dredging, seafood seasoning (recommended : old bay), salt, blended oil, chopped garlic, chopped onion, freshly ground black pepper, white wine (recommended : chablis), butter

fresh snow peas, creme fraiche (see note ), fresh dill, minced, cream cheese, lime , juice and zest, salt to taste, freshly ground black pepper, caviar (salmon or lumpfish), red lettuce leaves

beef tenderloin, cleaned and minced by hand, tabasco sauce, salt and pepper, drained capers, chopped, dijon mustard, minced shallots, minced chives, minced piquillo peppers, extra virgin olive oil, armagnac, caviar, baguette, cut 1/4-inch thick and lightly toasted, approximately 24 pieces, salad greens, baguette, cut 1/4-inch thick and lightly toasted approximately 24 pieces, salad greens

heavy cream, salt, egg yolks, cornstarch, assorted caviar, such as, osetra and salmon etc., brunoise red onions, chopped egg whites, chopped egg yolk, chopped freshly parsley leaves

kosher salt, sugar, coarsely cracked black pepper, fresh dill, side fresh salmon , scaled and pin bones removed, rinsed under cold water and patted dry, mustard-dill sauce for gravlax, recipe follows, swedish mustard or dijon mustard, sugar, white vinegar, salt, freshly ground black pepper, vegetable oil, chopped fresh dill