Delmonico's smoked salmon and brie crepes with herbsaint but
1 servings
Quantity | Ingredient | |
---|---|---|
¼ | cup | Minced shallots |
1 | cup | Herbsaint liqueur |
¼ | cup | Heavy cream |
Salt | ||
Cayenne pepper | ||
1½ | Sticks cold butter; cut into pieces | |
¼ | teaspoon | Hot sauce |
½ | teaspoon | Worcestershire sauce |
2 | pounds | Smoked salmon; thinly sliced |
1 | pounds | Brie; thinly sliced |
12 | mediums | Crepes |
2 | cups | Fresh spinach leaves; washed and patted |
; dry |
FOR THE SAUCE
In a saucepan, over medium heat, combine the shallots and Herbsaint. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time.
Season with the hot sauce and Worcestershire. Strain through a fine-mesh sieve and keep hot.
Place a couple of slices each of the salmon and cheese over the bottom of each crepe. Roll each crepe up tightly. Place in a buttered casserole dish and bake in a preheated 350 degree oven for about 4 to 6 minutes, or until the cheese starts to melt.
Fry the spinach until crispy, about 1 minute. Remove and drain on paper towels. Season with salt. To serve, spoon the sauce in the center of each plate. Lay a couple of the crepes in the center of sauce. Garnish with some of the fried spinach.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 4033 Calories (kcal); 325g Total Fat; (72% calories from fat); 264g Protein; 11g Carbohydrate; 1117mg Cholesterol; 11464mg Sodium Food Exchanges: ½ Grain(Starch); 33½ Lean Meat; 0 Vegetable; 0 Fruit; 46 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C55 Converted by MM_Buster v2.0n.