This was originally created in the 1850's at Antoine's by Jules Alciatore..a sauce so rich it was named after the wealthiest man in the country.
I have updated it to today's diners...a nutritional powerhouse sauce
ALL VEGETABLES AND SHELL FISH MUST BE PREPARED AS IN TGGD BEFORE BEGINNING THIS RECIPE
Originally this was made with spinach & oysters, I suggest using any tender seasonal greens, and any shell fish/chicken or salmon
Makes 6 servings:
6tbsp butter
1/2 cup fine dry breadcrumbs
2 cups fresh spinach...or any tender greens (kale, spring dandelion, Swiss chard, use stems and leaves..finely shredded)
2 cloves garlic smashed and minced
1 cup parsley sprigs
1 cup diced celery
1/2 cup minced onion
1tbsp Pernod liqueur OR 1tsp dried anise
1/2 tsp salt
hot sauce to taste
18 large oysters/ 12 scallops/ 2 pounds mussels in half shell /Grilled chicken pieces/3 pounds clams in shells
Melt butter in a skillet and add the breadcrumbs..saute for 1 min..stirring constantly
Remove from heat and combine all other ingredients except shell fish
Process blend until smooth.
Pour into a bowl and chill until ready to use.
uses.. top any shellfish with tbsp before grilling....baking
after baking/broiling cook for further 3 mins or until lightly browned
This is also great with baked salmon and/or white fish
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