Yield 1X: | 38.45 | oz | Allergens: | ||
Portion: | 1.5 | oz | Shellfish, onion, dairy | ||
Portions: | 25.6 | ||||
Shelf life: | 4 days | ||||
Date: | 10.15.18 |
Prep Recipe Ingredient | 1 | X | 2 | X |
lb | oz/each | lb | oz/each | |
Sole trim | 1 | 2 | ||
Eggs, whole | 2.00 | 4.00 | ||
Cream | 8.00 | 1 | ||
Salt and pepper mix | 0.20 | 0.40 | ||
Chives, minced | 0.25 | 0.50 | ||
Crab meat | 6.00 | 12.00 | ||
Bay shrimp | 6.00 | 12.00 |
Carefully measure and prepare all ingredients. Everything must be VERY COLD.
Combine the sole, salt and pepper, and eggs in the robot coupe. Puree until completely smooth, scraping the sides down several times. With the processor running, slowly add the cream. Process until uniform.
Transfer to a mixing bowl, and add the remaining ingredients. Stir to incorporate. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.