inutes more.
TO MAKE BEURRE BLANC SAUCE: In heavy saucepan, melt butter
Make beurre blanc: Soak tomatoes in warm water
Beurre Blanc Sauce:
In medium saucepan add
Combine say sauce, 1 teaspoons wasabi powder, 1/
minutes.
White Chocolate Beurre Blanc:.
Cook shallots in olive
nd off the heat so sauce is just hot enough to
hick shell, reserve torn bread for another use.
Place bread
est 5 minutes.
Prepare Beurre Blanc by placing stock and tarragon
tock is heating, prepare the beurre blanc base: Make infusion with vinegar
For beurre blanc: In a small heavy saucepan
bout 15 seconds per side for rare, to 1 minute per
For the beurre blanc:
In a medium sauce pot, simmer shallots, white wine
For Sauce Base:
Combine Champagne, shallots,
For the Beurre Blanc: Put the wine and shallot into a small heavy -bottomed saucepan and reduce over medium high heat for about 10 minutes until there is almost no wine left.
Remove from heat and quickly whisk in butter.
Return to very low heat to warm; do not allow to boil.
For the trout: Season the filets with salt, fresh pepper and herbs de Provence.
Place on a baking sheet, and bake at 350 for approximately 10 minutes. Do not overbake.
Place the trout over the rice and pour over sauce.
Prepare sauces and set
aside.
Cook noodles in boiling water to which you add
olive
oil
to prevent sticking.
When done to \"al dente\", prepare a
large
baking
pan
and place a layer of sauce, sprinkled
with
a
little Parmesan cheese and pepper. Place a layer of white sauce and repeat process until all ingredients are used, ending
with red sauce.
Bake for 20 to 30 minutes or until top
of lasagne is golden.
Let stand 5 minutes before serving.
Makes 8 servings.
For Timbales:.
Preheat oven to
he onions; cook, stirring occasionally, for 6 minutes or until well
king soda and let stand for 5 mins. Blend or
FOR THE EGGS BENEDICT: Broil muffins
ook it.
Meanwhile, for the Mediterranean sauce, process all the ingredients