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| Saumon En Paupiette Au Beurre Blanc Recipe |
Category: Seafood
Rating:
N/A
Servings: 4
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Ingredients
4 slice salmon, sliced, thin, - about 4 oz; each
1/2 lb scallops
1 egg white
1 cup cream, heavy
1 salt (to taste)
1 pepper, white (to taste)
2 tablespoon vinegar, wine
1/2 cup wine, white
2 tablespoon shallots, minced
----BUERRE BLANC----
1/4 cup shallots, minced
1/4 cup vinegar, wine, red
1/4 lb butter, softened
1/8 cup cream, heavy
Cooking Directions:
Put the scallops into a food processor and puree.
Add egg white and blend for a few seconds.
Slowly add cream and season with salt and white pepper.
Lightly pound salmon to a uniform thickness and divide the mousse among the filets. Roll filets into cylinders and place in a buttered baking pan.
Sprinkle with shallots, vinegar, wine and pepper, Bake for 5 to 10 minutes in a 250 - 275 F oven, or until just done.
Serve with Buerre Blanc.
Buerre Blanc: =============
Put the shallots in a pan with vinegar and reduce until the liquid is evaporated.
Whisk in butter until a smooth emulsion is formed.
Add cream and cook carefully for a minute.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans
seafood,masterchefs,norleans
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