SMOKED SALMON AND CAVIAR CROQUE MONSIEUR
From the Wine Enthusiast Pairings Book
Provided by Dlan Garret
Categories Food
Number Of Ingredients 5
Steps:
- Place the bread on a work surface. Cover 12 slices with a single layer of cheese. Spread a thin layer of caviar on the cheese. Cover with the salmon, trimmed to fit exactly to the edge of the bread. Top each sandwich with remaining slices of bread. Heat 2 tablespoons of the clarified butter in a large nonstick skillet. Place several sandwiches in the skillet in a single layer and sauté over medium heat, pressing down very gently with a spatula (but not forcing any of the caviar to ooze out) until lightly browned on one side. Add a little more butter, turn the sandwiches, and brown the second side. Remove the sandwiches to a warm platter and repeat until all sandwiches are fried. To serve, cut each sandwich in half on the diagonal, arrange on a serving platter, and serve while still warm. Editor's Note: To clarify butter, slowly melt 2 sticks cut-up unsalted butter in a heavy saucepan over low heat. As the butter melts, the milk solids will sink to the bottom, with a layer of clear butter on top. Carefully pour the clear-clarified-butter into a bowl, discarding the milk solids in the pan. Clarified butter is preferred here because when used for sautéing it burns less rapidly than butter with the milk solids in tact.
LE BERNARDIN'S SALMON-CAVIAR CROQUE-MONSIEUR
When the stock market is doing well, people with money to spend go out to spend it - thereby serving as unwitting patrons of the culinary arts. In the late '90s, the chef Eric Ripert said, "Everybody was a bit, I think, crazy and inclined to indulge in excess because of the end of the millennium." His contribution to the madness was this croque-monsieur layered not with ham and béchamel but with something even more indulgent: smoked salmon, Gruyère and caviar on brioche. Make it home, and don't look at the grocery bill. It is in service of luxurious flavor.
Provided by Amanda Hesser
Categories dinner, easy, lunch, quick, weekday, appetizer, main course
Time 10m
Yield Serves 2 to 4
Number Of Ingredients 5
Steps:
- Put the bread on a work surface. Cover two of the slices with cheese in a single layer. Spread a layer of caviar on the cheese, not quite to the edges. Cover with a slice of smoked salmon, trimmed to fit exactly to the edge of the bread. Top each sandwich with the remaining bread slices.
- Heat 1 tablespoon of the butter in a nonstick skillet over medium heat. Lay the sandwiches in the skillet and cook, pressing down gently with a spatula, taking care that none of the caviar oozes out, until browned on one side. Add the remaining butter, turn the sandwiches over and fry on the second side until toasted. Transfer the sandwiches to a cutting board, slice each in quarters and serve.
CROQUE MONSIEUR
"This is my all-time favorite sandwich-it reminds me of growing up in France."
Provided by Marc Murphy
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the bechamel. In a small saucepot, heat the milk over medium heat until warm to the touch; set aside. In a separate small saucepot, melt the butter over medium heat. Add the flour, reduce the heat to low and cook, whisking continuously, until the raw flour taste has been cooked out, about 2 minutes. Whisk in the warm milk until smooth. Grate the nutmeg into the bechamel.
- Season the bechamel with salt and bring to a simmer, whisking continuously, until thickened, about 2 minutes. Remove from the heat and add the Gruyere. Whisk the mixture until smooth and set aside.
- Assemble the sandwiches. Heat the broiler on high. Set the bread on a sheet pan and place 3 slices of the ham on each slice of bread. Spoon a thin layer of the bechamel on top of the ham. Divide the Gruyere evenly among the sandwiches and season with pepper. Broil until the cheese melts and turns golden brown, about 3 minutes.
CROQUE MONSIEUR WITH CAVIAR AND BABY WATERCRESS SALAD
Steps:
- Place the 12 bread slices on the workspace. Onto 6 slices, place the Gruyere cheese and on the other 6 slices, place the smoked salmon. Sprinkle the salmon slices with lemon zest, the Gruyere slices with chives. Place 1 ounce of caviar on the salmon and close the sandwiches and butter the outsides. Preheat a sautepan over medium heat. Add the sandwiches to the pan with the Gruyere side down and saute for 2 minutes. Raise the heat to high, turn them over and saute for 1 minute on the salmon side. Make a vinaigrette by combining the mustard, lemon juice and olive oil. Toss the salad in the dressing to coat and season with salt and pepper. To serve, slice the croque monsieurs on the diagonal, then on the diagonal again and place alongside the salad on a plate.
THE PERFECT CROQUE MONSIEUR
Master the croque monsieur with soft sourdough, gruyère, smoked ham and creamy mustard mayo. You'll relish every mouthful of this brunch classic.
Provided by Emma Freud
Categories Breakfast, Brunch, Lunch, Snack, Treat
Time 50m
Number Of Ingredients 16
Steps:
- First, make a perfect béchamel sauce. Put the milk, cream, garlic, bay leaves and onion in a small pan over a medium heat and stir together. Heat until nearly boiling, then turn the heat off and leave for 10 mins to infuse. Pass the liquid through a sieve and discard the bay and onion.
- Melt the butter with the flour in another pan and cook over a gentle heat until it smells biscuity. Gradually whisk in the warm milk and bring to a gentle boil, stirring regularly, then add the Dijon mustard, a little grating of fresh nutmeg and some seasoning. It should be a lovely thick creamy sauce with a deep flavour.
- Brush the slices of bread with melted butter. Place them on a baking tray and toast one side under a grill, buttered-side up, until golden. Take them out and heat oven to 220C/200C fan/gas 7.
- Turn the bread over and spread each slice with a thin layer of Dijon, followed by a layer of the béchamel. Cover the sauce with grated gruyère, and then a slice of ham. Form the slices into two sandwiches, spread a thin layer of the sauce over the top slice and sprinkle more gruyère on top. Put the sandwiches in the oven and bake for 10-15 mins or until golden. Mix the mustard and mayo together and serve alongside.
Nutrition Facts : Calories 876 calories, Fat 62 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 3.7 milligram of sodium
SMOKED SALMON CROQUE MONSIEUR
This recipe uses lemon confit, one of chef Eric Ripert's favorite condiments and seasonings.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 6
Steps:
- Lay the bread slices out on a clean work surface. Place the Gruyere on 6 slices and the smoked salmon on the other 6 slices. Sprinkle the salmon with the lemon confit and chives. Close the sandwiches. Cut off the crusts, using a serrated knife.
- Brush both sides of each sandwich with butter. Heat two large nonstick saute pans over medium-high heat. Add 3 sandwiches to each pan, Gruyere side down, and cook for 2 minutes. Turn the sandwiches over, and cook for 1 minute longer.
- To serve, slice the sandwiches in half on the diagonal, then in half on the diagonal again, forming 4 triangles. Serve immediately.
MINI SMOKED SALMON SANDWICHES (CROQUE-MONSIEUR)
This recipe from Food and Wine Magazine looked very intriguing to me. Although it takes some time, it's fairly easy and pretty spectacular to serve.
Provided by KathyP53
Categories < 60 Mins
Time 1h
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, melt 3 tablespoons of butter. Stir in flour until completely blended, then cook over moderately hight heat, stirring constantly, until roux is golden brown, about 3 minutes. Gradually whisk in milk until smooth. Bring sauce to boil, whisking constantly. Reduce heat to moderately low and simmer, whisking often, until no floury taste remains, about 5 minutes. Remove saucepan from heat and let sauce cool, stirring, until very warm. Stir in chopped salmon, Gruyeres, chives, and nutmeg. Season with salt and pepper and let sauce cool completely.
- Spread half of the rye slices with a rounded tablespoon of the salmon mixture and close the sandwiches. Repeat with the pumpernickel slices and remaining salmon mixture. Can cover sandwiches with plastic wrap and store in refrigerator overnight, if desired.
- Preheat oven to 400°F In a large shallow bowl, beat eggs thoroughly. Stack 2 or 3 large rimmed baking sheets on one side of the stove.
- In a large skillet, melt 1 tablespoons of butter over moderate heat. Dip 8 of the sandwiches in the beaten egg to coat completely, cook the egg-dipped sandwiches over moderately-high heat, turning once, until browned, about 1 minutes per side. Transfer sandwiches to one of the baking sheet, leaving a little space between each one. Repeat with the remaining sandwiches and beaten eggs, using 1 tbsp of butter per batch.
- Reheat sandwiches in the oven for about 8 minutes, until piping hot. Cut sandwiches in half on the diagonal, skewer with small wooden forks and serve hot.
- Sandwiches can be made earlier in the day and reheated.
Nutrition Facts : Calories 170.8, Fat 10.8, SaturatedFat 5.7, Cholesterol 91.4, Sodium 271.1, Carbohydrate 9, Fiber 0.9, Sugar 0.8, Protein 9.3
SMOKED SALMON CROQUE MADAMES
A bistro lunch reimagined for breakfast:Asandwich of dill and smoked salmon istopped with bechamel sauce, Comte cheese, and a fried egg.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 10
Steps:
- Make the bechamel sauce: Melt 1 tablespoon butter in a wide medium saucepan over medium-high heat. Whisk in flour; cook, whisking, 30 seconds. Gradually whisk in milk; cook, whisking, until mixture comes to a boil and has thickened, about 2 minutes. Remove from heat. Season with salt and pepper.
- Using remaining 4 tablespoons butter, butter 1 side of each piece of bread. Set aside 4 slices. Spread unbuttered sides of remaining 4 slices with mustard; top with salmon. Scatter dill over salmon. Top each with 1/4 cup cheese. Sandwich with remaining bread, buttered side up.
- Preheat broiler. Heat a large nonstick skillet over medium-low heat. Add sandwiches; cook, turning once, until golden brown, about 2 minutes per side. Spread 2 tablespoons reserved bechamel sauce on top of each sandwich; sprinkle each with 1/4 cup remaining cheese. Broil until cheese is bubbling and golden brown.
- Meanwhile, heat a large nonstick skillet over medium heat. Crack eggs into skillet. Cover, and cook until whites are set but yolks are still soft, about 2 minutes. Season with salt and pepper. Place 1 egg on top of each sandwich, and serve.
CROQUE MONSIEUR
Make and share this Croque Monsieur recipe from Food.com.
Provided by cali_love
Categories Breakfast
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter-flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
- To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
- Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
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