Le Bernardins Salmon Caviar Croque Monsieur Recipes

LE BERNARDIN'S SALMON-CAVIAR CROQUE-MONSIEUR

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

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.

SALMON AND CAVIAR CROQUE MONSIEUR WITH WATERCRESS SALAD

Steps:

• 1 For the croque monsieur: Use a mandoline or wide vegetable peeler to cut the Gruyere cheese into very thin, almost translucent slices
• 2 Line up the 18 bread slices close together in 2 even rows
• 3 Evenly distribute the thin slices of Gruyere cheese on 9 of the slices, covering all of the bread
• 4 Lay the thinly sliced smoked salmon on the other 9 bread slices, covering all of the bread
• 5 Sprinkle the salmon with the chives
• 6 Join the halves to form 9 sandwiches and pat down slightly
• 7 Use a serrated knife to cut off the crusts; save them for another use, if desired
• 8 (You may make the recipe, up to this point, 2 hours in advance
• 9 Cover with plastic wrap and refrigerate
• 10 )
• 11 To assemble: Open each sandwich and gently spoon 1/2 to 1 tablespoon caviar onto the center (on top of the smoked salmon), spreading it in a circle about 2 inches across
• 12 Gently close with the cheese side facing up; use half of the softened butter to brush the tops of the sandwiches
• 13 Heat a large nonstick skillet over medium to medium-high heat
• 14 Working with 2 or 3 sandwiches at a time, place them in the skillet, butter side down, and cook for 2 minutes, until lightly and evenly browned on the bottom
• 15 While the sandwiches are in the skillet, brush the tops with the remaining softened butter
• 16 Use a spatula to carefully turn the sandwiches over and cook for 1 minute on the salmon side
• 17 Transfer the sandwiches to a clean cutting board
• 18 For the dressing: Combine the creme fraiche, horseradish, lemon juice and shallots in a small, deep bowl and whisk in about 1 tablespoon of water to loosen
• 19 Season with salt and pepper to taste
• 20 For the salad: Place the watercress, green apple and cucumber in a stainless-steel bowl
• 21 Season with fine sea salt and freshly ground pepper and drizzle with the creme fraiche dressing
• 22 Divide the salad evenly, placing a small mound at the side of individual salad plates and making sure that sticks of apple and cucumber are evenly distributed
• 23 To assemble: Carefully cut the croque monsieurs on the diagonal, twice, to form 4 small triangles (being careful not to squish out their filling)
• 24 Arrange 3 triangles on each plate, next to the salad
• 25 Serve immediately

CROQUE MONSIEUR SOUP

Steps:

• In 5-quart Dutch oven, melt butter over medium-high heat until sizzling. Cook onions in butter 13 to 15 minutes, stirring frequently, until onions are light golden brown. Stir in garlic; cook 30 seconds. Sprinkle flour on onion mixture; cook and stir constantly 1 minute. Slowly stir in chicken broth. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally.
• Stir in cream cheese; stirring constantly with whisk until smooth. Stir in half-and-half until blended. Slowly add 2 cups of the cheese, 1/2 cup at a time, stirring constantly until cheese is melted. Stir in ham, 2 teaspoons of the Dijon mustard and the salt; cook 3 to 5 minutes or until heated through.
• Meanwhile, set oven control to broil. Place French bread slices on ungreased cookie sheet. Spread remaining 1 teaspoon Dijon mustard evenly on cut sides of bread. Sprinkle evenly with remaining 1/2 cup cheese. Broil with tops 5 inches from heat 1 to 2 minutes or just until cheese is melted and golden brown. Watch carefully so cheese does not burn.
• Serve soup topped with bread slices and cornichons.

SMOKED SALMON AND CAVIAR CROQUE MONSIEUR

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.

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.

LE CROQUE MONSIEUR REVISITED

Steps:

• Make a paste out of the cheese, mustard, and mayonaise.
• Spread the paste on the inside face of each piece of bread.
• Preheat oven on low.
• Put ham on each slice of bread.
• Top with remaining bread.
• Melt butter in large frying pan.
• Beat egg and milk together.
• Dip sandwiches in egg/milk mixture and fry in skillet.
• When brown on one side, turn over and brown the other side.
• Put sandwiches in oven to keep warm while you do the rest of the sandwiches.
• Serve with fresh fruit.

RACHAEL RAY'S CROQUE MONSIEUR

Steps:

• Heat a large pan or griddle over med-low to medium heat.
• Heat a small saucepan over medium heat; add in 2 tablespoons butter and melt.
• Whisk flour into butter and cook 1 minute; then whisk in the half-and-half.
• Add in dijon mustard, nutmeg, salt, and pepper; cook for 2 minutes to thicken; remove from heat.
• Spread bread slices with the sauce and make sandwiches, using a couple of folded slices of ham per sandwich.
• Spread the remaining 2 tablespoons butter lightly across the outside faces of each sandwich.
• Spread the shredded cheese across a plate and gently press each side of the sandwiches into the cheese, then place on the hot pan or griddle.
• The cheese will brown and form a crisp coating as the sandwich cooks and heats through.
• cook for 3 minutes on each side, or until evenly golden.

SMOKED SALMON CROQUE MONSIEUR

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.