Saumon en paupiette au beurre blanc

4 servings

Ingredients

QuantityIngredient
4slicesSalmon, sliced, thin, about 4 oz each
½poundsScallops
1eachEgg white
1cupCream, heavy
¼cupShallots, minced
¼cupVinegar, wine, red
Salt (to taste)
Pepper, white (to taste)
2tablespoonsVinegar, wine
½cupWine, white
2tablespoonsShallots, minced
¼poundsButter, softened
cupCream, heavy

Directions

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