Stuffed tomatoes with confit vegetables, fresh herbs and smo
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | mediums | Size tomatoes |
| 4 | ounces | Smoked salmon |
| 1 | Carrot peeled and small diced | |
| 1 | Bulb fennel diced | |
| 1 | Branch celery diced | |
| 1 | Red onions diced | |
| 1 | cup | Sour cream |
| 1 | cup | Chicken stock |
| 1 | Branch of dill; chives, and Italian parsley | |
| Salt and pepper to taste | ||
Directions
CHEF DU JOUR REMI LAUVAND SHOW #DJ9378 Immerse tomatoes in boiling water for several about 30 seconds to loosen skin. Remove from boiling water and immerse in ice water to refresh. Remove the skin, keeping tomatoes in tacked, then cut the top cap off and reserve, remove the inside and discard. In a small saute pan over medium heat sweat all the vegetables together with a little bit of olive oil, then add the chicken stock and reduce until mixture is almost dry. Once cooked chilled vegetables in bowl over ice and fold the chopped herbs, the tiny bits of smoked salmon and the sour cream. Fill the tomatoes and serve 2 per order.
Yield: 4 servings
Posted to recipelu-digest by jecraig@... on Feb 16, 98
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