Le Bernardins Salmon Caviar Croque Monsieur Recipes

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CROQUE MONSIEUR WITH CAVIAR AND BABY WATERCRESS SALAD

Provided by Food Network

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 13



Croque Monsieur with Caviar and Baby Watercress Salad image

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.

12 slices pullman bread, 1/4-inch thick
6 ounces Gruyere cheese, sliced 1/8-inch thick
12 ounces sliced smoked salmon
1 tablespoon blanched lemon zest
1 tablespoon sliced chives
6 ounces osetra caviar (optional)
8 tablespoons unsalted butter
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1/4 cup olive oil
3 cups baby watercress salad
Fine sea salt
Freshly ground pepper

CROQUE MONSIEUR

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 11



Croque Monsieur image

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.

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin

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



Le Bernardin's Salmon-Caviar Croque-Monsieur image

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.

4 slices fine-textured brioche or white bread, crusts removed
About 1 1/2 ounces Swiss Gruyère cheese, sliced paper thin
1 ounce fresh or pasteurized sturgeon caviar
2 to 4 slices smoked Atlantic ++or Norwegian salmon
2 tablespoons clarified butter

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



Smoked Salmon Croque Monsieur image

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.

12 half-inch-thick slices good-quality white bread
6 ounces Gruyere cheese, very thinly sliced
3/4 pound sliced smoked salmon
1 tablespoon Lemon Confit Lemon Confit
1 tablespoon thinly sliced chives
1/2 cup (1 stick) unsalted butter, melted

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