Tuesday, April 7, 2015

Crab and Smoked Salmon Benedict

Crab and Smoked Salmon Benedict
I'm really not much of a Benedict fan, but Ann is and so I set out to make one for her on Easter Sunday. She wanted to put the Benedict on a crumpet, but there are no crumpets to be found in our town, and I did not have the desire to make them, although I have promised to make crumpets for her sometime soon.

Lacking crumpets, I borrowed a little bit of creamy Arborio rice pudding from work and mixed in a good bit of grated Pecorino Romano cheese and some fresh chives from the garden. I formed the rice into perfectly circular forms using a ring mold and then seared them in a black steel pan, hot holding them in a very slow oven while the rest of lunch was cooking. Next up were the crab cakes, which also went into the oven to stay warm.

Then I attempted to make a hollandaise and failed utterly. It happens even to us professionals. I was trying to make too small a batch with the wrong equipment. So I went for the handy dandy squeeze bottle of pimentón sauce in the fridge.

The assembly was very straightforward: rice cake down, finely minced smoked salmon next, then crab cake, then poached duck egg, then pimentón sauce, and finally, a few snipped chives.

Although it looks great and was well cooked, the dish didn't really work for me. All the flavors and textures were too similar, a white on white experience for me.

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