Saumon en paupiette au beurre blanc

Yield: 4 servings

Measure Ingredient
4 slices Salmon, sliced, thin, about 4 oz each
½ pounds Scallops
1 each Egg white
1 cup Cream, heavy
¼ cup Shallots, minced
¼ cup Vinegar, wine, red
\N \N Salt (to taste)
\N \N Pepper, white (to taste)
2 tablespoons Vinegar, wine
½ cup Wine, white
2 tablespoons Shallots, minced
¼ pounds Butter, softened
⅛ cup Cream, heavy

BUERRE BLANC

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

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