Ingredients
- 5 large globe artichokes, trimmed to their bottoms (see
To Prepare Artichoke Bottoms , page 327 ) - 1 lemon, halved, plus 3 tablespoons fresh lemon juice
- 1 medium onion, sliced
- 1 carrot, sliced
- ½ cup extra virgin olive oil
- 3 tablespoons milk
- 1¼ teaspoons salt
- 1/8 teaspoon freshly ground pepper
- 5 large ripe tomatoes, peeled
- Sugar
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- ⅓ cup crème fraîche or heavy cream
- 3 tablespoons minced fresh chives
- 1 tablespoon finely chopped shallots
- 1 can (2 ounces) flat anchovy fillets packed in oil, drained
- 18 pitted oil-cured black olives
- ⅔ cup plus 3 tablespoons fruity extra virgin olive oil
- 1 garlic clove, slivered
- 1 tablespoon Dijon mustard
- 1 egg yolk
- 1 tablespoon fresh lemon juice
- Cayenne
- 8 stale ½-inch-thick slices of coarse country-style bread
- 3 tablespoons fruity extra virgin olive oil
- 1 tablespoon
Herbes de la Garrigue (page 80) or herbes de Provence - 1 tablespoon dried thyme leaves
- 2 teaspoons dried summer savory
- 2 teaspoons dried marjoram
- 1½ teaspoons fennel seed
- 1 teaspoon dried sweet basil
- ¾ teaspoon dried rosemary
- ¾ teaspoon dried mint
- ½ teaspoon dried lavender
- ¼ teaspoon rubbed sage
- 1 imported bay leaf
- ½ pound skinned fresh salmon fillet, preferably wild, cut into 4 pieces
- ¼ teaspoon fine sea salt
- 9 tablespoons unsalted butter, at room temperature
- 1 large shallot, minced
- 1 tablespoon dry white wine
- ¼ pound lightly smoked salmon, cut into ¼-inch dice
- 2 tablespoons mild olive oil
- 1 egg yolk
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon freshly ground pepper
- Pinch of freshly grated nutmeg
- ¼ cup clarified butter
Description
Chow
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter