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