Clams Aux Blinis Recipe
Ingredients
| Clams | 36 Small | |
| Shallots | 1 Tablespoon, finely chopped | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| 2 tablespoons fish veloute | ||
| Parsley | 1 Teaspoon, finely chopped | |
| Tarragon | 1/2 Teaspoon, finely chopped | |
| Chives | 1/2 Teaspoon, finley chopped | |
| Egg yolks | 3 , beaten | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| 2 ounces (1/2 cup) Pernod | ||
| 1 tablespoon hollandaise sauce | ||
| 12 blini | ||
Directions
MAKING
1) Open, chop the clams and reserve, discard the clam shells.
2) In a saucepan, pour the clam juice, stir in the wine and shallots, then allow to boil and reduce the wine to half.
3) Stir in the fish veloute, chives, parsley and tarragon, then turn off the heat.
4) Blend the cream and beaten egg yolks, then stir into the saucepan and return on a low heat.
5) Stir in the hollandaise sauce and 1/2 of the Pernod, then heat thoroughly .
6) Stir in the clams, heat well and blend in rest of the Pernod.
SERVING
7) Serve immediately over the warm blini.
1) Open, chop the clams and reserve, discard the clam shells.
2) In a saucepan, pour the clam juice, stir in the wine and shallots, then allow to boil and reduce the wine to half.
3) Stir in the fish veloute, chives, parsley and tarragon, then turn off the heat.
4) Blend the cream and beaten egg yolks, then stir into the saucepan and return on a low heat.
5) Stir in the hollandaise sauce and 1/2 of the Pernod, then heat thoroughly .
6) Stir in the clams, heat well and blend in rest of the Pernod.
SERVING
7) Serve immediately over the warm blini.
Chef
