See Also: Shellfish tian with wholemeal toast(recipes)
wholemeal(dictionary)
Pirogoff's angle(medicine)
Pirogoff, Nikolai(medicine)
Pirogoff's amputation(medicine)
Pirogoff's triangle(medicine)
Herbal medicine (botanical medicine, herbology, phytomedicine)(health)
TIAN AN(finance)
tian(dictionary)
Tian(encyclopedia)

Pirogoff, Nikolai (medicine) and Shellfish tian with wholemeal toast (recipes)


Pirogoff, Nikolai (medicine)


Pirogoff, Nikolai
<person> Russian surgeon, 1810-1881.

See: Pirogoff's amputation, Pirogoff's angle, Pirogoff's triangle.


Shellfish tian with wholemeal toast (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

no Cooking required

















Ingredients



For the tian120g/4½oz picked white crabmeat50g/2oz Southport brown shrimps (or similar), peeled35g/1½oz ready-made mayonnaise½ bunch chives, finely chopped¼ bunch chervil, finely choppedpinch mild paprika¼ lemon, juice onlysalt and freshly ground black pepperTo garnish1 hard-boiled egg, white and yolk separated and chopped40 small capers, cut in half5 baby gherkins (cornichons), cut into rounds1 shallot, finely choppedlarge sprig parsley, choppedFor the guacamole1 avocado, peeled and dicedlime juice50g/2oz mascarponesalt and freshly ground black pepperTo serve1 tbsp white Wine vinegar5 tbsp olive oilsalt and freshly ground black peppersmall salad leavessliced wholemeal toast and butter



Method



1. In a cold mixing bowl, combine the crab, shrimps, mayonnaise, herbs and paprika. When mixed, season with lemon juice, salt and freshly ground black pepper to taste.2. Divide the crab mixture evenly among four 7.5cm/3in metal chefs' rings, filling them to about two-thirds. Press down with a spoon to compress, then refrigerate for at least 15 minutes.3. In a bowl, gently mix together the ingredients for the garnish.4. For the guacamole, mix the avocado with a little lime juice, then fold in the mascarpone. Season to taste with salt and freshly ground black pepper.5. Place a filled ring in the middle of each plate and gently push out the crab to form a tower. Neatly arrange the garnish in a circle around the crab.6. To finish, whisk together the vinegar and oil, and season to taste with salt and freshly ground black pepper. Lightly dress the salad leaves with this dressing, then arrange a small mound on the top of each of the crab tians. Serve immediately, with guacamole and buttered wholemeal toast.