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Thin Green Beans with Caviar Cream, Chives and Shallot Recipe
Thin Green Beans with Caviar Cream, Chives and Shallot
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Flavors of Provence-Alpes-Côte-d'Azur
Total time: 30 to 60 minutes
Preparation time: 20 minutes
Cooking time: Under 30 minutes
Difficulty: Requires a certain dexterity
Ingredients for 4 servings
- 600 g (1 lb. 5 oz.) very thin Green beans
- 400 ml (1 1/2 cups) cream
- 120 g (4 oz.) Caviar
- Fine salt and freshly ground pepper
- 1 bunch of chives
- 2 shallots
- 1 basket of lamb's lettuce (mache)
- Chervil
- Olive oil
  1. Tip the green beans and cook in boiling highly salted water; remove while still crisp and refresh in ice water;
  2. split each green bean in half and set aside in the refrigerator;
  3. reduce the cream by half in a saucepan; cool; finely chop the chives and shallots;
  4. pick over and wash the lamb's lettuce (mache); separate the leaves;
  5. dress the beans with the cream, chives, shallots and fine salt.

Finishing and presentation

  1. arrange the lamb's lettuce leaves in a wreath; place a size 8 ring mold in the center, allowing the leaves to extend beyond the the edges;
  2. fill the ring with the beans and sprinkle the caviar on top;
  3. finish with a sprig of chervil and a drizzle of olive oil. Serve cold.
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