Tag-Archive for » hollandaise «
This is a great quick and easy stuffed chicken recipe.. I love using crab as a stuffing for chicken, but I hate it when a recipe gets so over complicated with filling, that you loose that yummy flavour of the crab. No problems here it was a perfect balance. I did use fresh crab meat rather than tinned as you can beat it. I also served hollandaise sauce with ours and it was delicious. If you want to read more reviews on this recipe please click here.
Ingredients
Oil or cooking spray
4 Skinless chicken breasts, split
1/2 Cup crabmeat
1/2 Cup grated swiss cheese
2 Green onions, finely sliced
1/2 Teaspoon dried dill weed
2 Teaspoons lemon juice
Salt
Freshy ground black pepper
8 Slices prosciutto (thin slices)
Method
1. Mix crab, cheese, onions, dill, lemon juice and salt and pepper together in a bowl.
2. Heat oven to moderated.
3. Spray a baking tray with oil.
4. Open out the chicken fillet, spread one half with a quarter of the crab mix.
5. Enclose with other half.
6. Wrap each fillet with 2 thin slices of prosciutto, making sure ends are on the underside.
7. Place on the baking tray in the moderate oven and bake for about 25 minutes.
We ate ours with hollondaise sauce over fresh asparagus.
All photos taken by me unless otherwise stated.
This is a wonderful super quick, healthy meal, well I suppose the hollandaise is not the best but the fish is:) I must say I prefer this with salmon as I find trout quite full of fine bones, when I went to the supermarket to get the fish for this recipe, trout happened to be on special, so take your pick. This is a very different tasting hollandaise with quite a more citrus flavour than regular, I enjoy it but I know that it would not be every ones taste. If you are not used to cooking with these ingredients, please try, but just know they are quite different in taste, people that do cook with them will know what I mean. I think this hollandaise adds a wonderful twist on traditional and I love the citrus flavours paired with the fish, I served mine over spinach, but you can serve it with wild rice or any vegetable you choose.
Ingredients
10cm Stick fresh lemon grass. chopped finely
3 Fresh kaffir lime leaves, shredded thinly
2 Limes, zest and juice of
3 Egg yolk
200g Unsalted butter. melted
3 Fresh kaffir lime leaves, chopped finely
4 Trout or Salmon fillets
Method
Hollandaise
1. Combine lemon grass, shredded lime leaves, rind and juice in a saucepan, bring to the boil, reduce heat simmer, uncovered, until liquid is reduced to 1 Tablespoon.
2. Strain through a fine sieve into a medium heatproof bowl, cool 10 Min’s, discard solids.
3. Set bowl over saucepan of simmering water, do not allow water to touch the base of the bowl, add egg yolk to juice mixture, whisk over heat until thickened.
4. Remove bowl from heat, gradually add melted butter in a thin, steady stream, whisking constantly until sauce has thickened. (If sauce is too thick a tablespoon of hot water can be added.) stir in finely chopped kaffir lime leaves.
5. Meanwhile, cook the fish on a heated oiled grill or fry pan until cooked as desired, serve with hollandaise. I prefer to cook my fish skin side down first and really get a nice crisp skin on it.
All Photos taken by me unless otherwise stated.
