Caviar and EggsDifficulty Level: EasyIngredients:4 eggs2 oz. caviar1 cucumber (cut into thin slices)1 teaspoon fresh lemon juice1 - 2 tablespoons mayonnaiseSaltPepper (freshly ground)Preparation Instructions:Partially fill a medium sized saucepan with water; add the eggs. The water should completely cover them. Bring to a rolling boil over mediumhigh heat. Cover the saucepan. Turn off the heat and remove the pot from the stove. Allow it to sit for 12 minutes.Remove the eggs from the saucepan with a slotted spoon and place directly in a bowl of cold water. Crack the shell of each egg by tapping itgently against the rim of the bowl. Peel the eggs, washing away any bits of shell under cold, running water. Once the eggs are peeled, let themcool completely.On the fat tip of each egg, slice off the end and gently remove the yolks.Spoon caviar into the cavities of the eggs. Sprinkle with fresh lemon juice.Place each egg on one cucumber slice, then on a serving platter. Sprinkle the remaining cucumber slices around the platter.Push the egg yolks through a sieve and mix with the mayonnaise. Season with salt and pepper. Serve the dressing on the side.
Roasted lobster with almonds and pistachio creamServings: 4Preparation Time: 20 minutesCooking Time: 20 minutesRecommended Wine: Fendant Perle du Valais 87Ingredients:4 royal prawn (caliber 5/7), 3 1/2 oz. pistachios, 0.42 cups pistachio oil, 3 1/2 oz. crushed almonds, 1 egg yolk, 1 oz.butter, 0.42 cups prawn fumet, 2/3 cup cream, 2 tomatoes, 1 flat parsley leaf, sea salt, pepperPreparation Instructions:Prepare a pistachio cream by smoothly mix the crushed pistachios with some prawn fumet and cream. Decorate andseason the prawns. Reserve the carcasses. Glaze the prawns with yolk and cover them with ground almonds. Cook inclarified butter in a hot pan, about 1 minute on each side, until the almonds are golden. Place the tomatoes in boiling waterfor 1 minute. Cut them into diamond-shapes and sauté in butter. Place some ground pistachios on the outer edge of theserving dish. Pour the pistachio cream in the middle of the dish and lay the prawns on top of this. Decorate with a prawncarcass, some tomato diamonds for color, a drop of pistachio oil, and a green herb.
Seafood Salad (Ligurian)Servings: 4Preparation Time: 30 minutesCooking Time: 30 minutesRecommended Wine: Chardonnay del Collio, Gli Archetipi Farra dIsonzo, PuiattiIngredients:8 fresh prawns, 8 fresh crayfish, 3.5 oz. mussels (prepared), 3.5 oz. quahog (round clam), 3.5 oz.octopus, 3.5 oz. fresh calamari, 1 teaspoon fresh marjoram, 1 teaspoon fresh parsley Court Bouillon: 1carrot, 1 branch celery, 1 onion, 2 laurel leaves For the sauce: 8.8 oz. olive oil, 1 1/2 tablespoonswater, 1 pressed lemon, saltPreparation Instructions:Place the already prepared seafood in the court-bouillon, along with saltedwater, carrots, celery, onions and laurel. Drain and season with the sauce, chopped parsley, andmarjoram.
Spicy MusselsServings: 2Cooking Time: 15 min.Difficulty Level: EasyIngredients:¼ cup olive oil¾ cup chopped onion4 anchovy fillets (chopped)3 large garlic cloves (chopped)¼ teaspoon dried red pepper flakes2 ½ lbs. fresh mussels (washed and debearded)1 cup dry white wine1/3 cup chopped parsleyPreparation Instructions:Pour the oil in a heavy skillet and heat over medium high. Add onion and sauté until golden and tender. Add anchovies, garlic, andred pepper. Sauté for 5 minutes, using the back of a fork to mash the anchovies as you cook. In a Dutch oven, combine mussels andwine and place over high heat. Bring to a boil over. Cover and boil for 7 to 8 minutes, or until mussels open up. Remove the Dutchoven from the stove. With tongs, remove the mussels and divide into 2 soup bowls.Strain the mussel cooking liquid. Add to the skillet with the anchovy mixture. Bring to a boil over high heat and continue boilinguntil reduced, about 2 minutes. Add parsley. Ladle liquid over the mussels.
Leeks and ScallopsDifficulty Level: AverageIngredients:12 fresh scallops8 leek whites4 tablespoons butterSea saltPepper (freshly ground)2 shallots (minced)2/3 cup dry white wine¼ cup dry vermouth2/3 cup heavy cream1 bunch flat leaf parsley (chopped)Preparation Instructions:Remove the tough skin around the whites of the scallops. Wash under running water and cut the scallops in half. Pat dry. Slicethe leeks into long strips measuring about 2 in. in length. In a saucepan, place 2 tablespoons of butter, a little salt, ½ cupwater, and the leeks. Cover and simmer for about 20 minutes. In a separate saucepan, heat 2 tablespoons of butter until it melts.Sauté the shallots in the butter until tender. Add the wine, vermouth, and scallops. When the mixture begins to boil, reduce theheat to low and simmer for 2 minutes. With a slotted spatula or spoon, remove the leeks and scallops from their pans and placeon a serving dish. Combine the leek cooking liquid and the scallop cooking liquid and boil until reduced to ½ cup. Add thecream and bring to a boil. Season with salt and pepper. Pour the resulting sauce over the leeks and scallops. Sprinkle withparsley.
Scrambled eggs with sea-urchin andServings: 2 caviarPreparation Time: 15 minutesCooking Time: 15 minutesRecommended Wine: ChablisIngredients:2 eggs, 0.35 oz. caviar, 1 teaspoon shallots, 1 teaspoon molten butter, 1 teaspoon sea-urchin gravy, 3 teaspoon sea-urchin, 3 teaspoons crème fraiche, 1 teaspoon cream, salt, pepperPreparation Instructions:Salt and pepper the eggs, bearing in mind the sea-urchin will also add salt to the dish. Beat well. Saute the shallots in apan with molten butter, without browning them. Add the beaten eggs, stirring constantly on low heat until obtaining asmooth, buttery cream. Remove from heat and add the sea-urchin gravy, 2 teaspoons sea-urchin, 2 teaspoons crèmefraiche, and the cream. Place some of the urgin at the bottom of the egg shell, then fill with the egg mixture. Place someurchin on top and, to isolate the caviar from the heat, add some crème fraiche. Finally, place the caviar on the very topand decorate with a thin slice of eggbread (or similar) and a flat parsley leaf.