Advanced Cooking with
Chef Barry O'
Connor
Crab and
Smoked Salmon Salad with
French Vinaigrette and
Mary Rose Sauce
from
A Cork-Style
Christmas Celebration
filmed on
October 23,
2013
filmed at
The Bull and Thistle
Restaurant
located in
Historic
Downtown Gainesboro, Tennessee
Bull and Thistle cooking seminars are held in sets every other month or so. Keep up with the next class on our
Facebook page!
www.facebook.com/bullandthistlepub
Be sure to come to our next seminar.
Please call the Pub at 931-268-7170 for information and reservations.
It's always nice to see good food, but much better to taste it.
Try to make this yourself at home! Here is the recipe.
Crab and Smoked Salmon Salad with French Vinaigrette and Mary Rose Sauce
INGREDIENTS
PER PERSON:
3 oz. smoked salmon
3 oz. lump crab meat
3 oz. ricotta cheese
Salt and pepper to taste
French vinaigrette (recipe below)
Mary Rose sauce (recipe below)
This is a simple yet delicious salad that can be presented in many different ways, as Chef
Barry will demonstrate. The idea is to combine the flavours artfully, offering them in a beautiful presentation that tempts your guests long before they take the first bite!
To create the vinaigrette:
15 fl oz. salad oil
5 fl oz. selected vinegar
Salt and pepper to taste
Mix together vinegar, salt and pepper. Add oil and whisk briskly to form an emulsion. Use as required.
Always be sure to re-whisk before use.
To create the Mary Rose Sauce:
1 pt. oil
4 egg yolks
Squeeze of lemon juice
Pinch of
English mustard
Pinch of salt/cayenne pepper
4 fl oz. tomato ketchup
2 fl oz. double cream (lightly beaten)
Worcester sauce to taste
Thoroughly whisk together egg yolks, half of the vinegar, mustard, salt and cayenne pepper. Add the oil gradually, whisking thoroughly and continuously until a stable emulsion is formed. Whisk in lemon juice and adjust the seasoning to taste.
Extra vinegar may be added to adjust flavour as required.
Once a mayonnaise base has been achieved, combine the ketchup and cream with the mayonnaise and whisk gently until mixed. Add the Worcester sauce to taste. Consistency should be that of a cocktail sauce.
If you don't feel like making it yourself, that's okay! Come down to the Bull and Thistle any time for great food and plenty of 20 beers, stouts, and ciders on draught!
Filmed and produced by
Superior Sight and Sound
www.superiorsightsound.me
The Bull and Thistle
102 S.
Main Street
Gainesboro, TN 38562
Open Tues. - Sun. for
Lunch and Dinner
(931) 268-7170
www.bullandthistle.com
- published: 09 Dec 2013
- views: 1778