Soft Shells are back in season here in the city. We worked with them all week and will continue to use these lovely creatures over the course of the next month and a half. Tonight served with Tartare Sauce and Frisee. The tartare is made from Lime Aoili, boiled egg yolks/whites, cornichons, capers and parsley. Frisee salad with Red Pepper Relish and Mache. The crab's are cleaned and then fried in tempura batter. I love fried soft shell crabs with tartare sauce.
Sunday, May 4, 2008
Soft Shell Crab
Soft Shells are back in season here in the city. We worked with them all week and will continue to use these lovely creatures over the course of the next month and a half. Tonight served with Tartare Sauce and Frisee. The tartare is made from Lime Aoili, boiled egg yolks/whites, cornichons, capers and parsley. Frisee salad with Red Pepper Relish and Mache. The crab's are cleaned and then fried in tempura batter. I love fried soft shell crabs with tartare sauce.
Subscribe to:
Post Comments (Atom)
1 comment:
Good words.
Post a Comment