Saumon En Paupiette Au Beurre Blanc

* Exported from MasterCook *

SAUMON EN PAUPIETTE AU BEURRE BLANC

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Masterchefs
Norleans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 sl Salmon, sliced, thin,
-- about 4 oz each
1/2 lb Scallops
1 ea Egg white
1 c Cream, heavy
Salt (to taste)
Pepper, white (to taste)
2 tb Vinegar, wine
1/2 c Wine, white
2 tb Shallots, minced
-----BUERRE BLANC-----
1/4 c Shallots, minced
1/4 c Vinegar, wine, red
1/4 lb Butter, softened
1/8 c Cream, heavy

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:
ÿÿÿÿ
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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