Saumon En Paupiette Au Beurre Blanc

Course : Seafoods
Serves: 4
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4 slices salmon -- sliced, thin, about 4 oz each
1/2 pound scallops
1 large egg white
1 cup cream -- heavy
1 teaspoon salt -- (to taste)
1 teaspoon pepper -- white (to taste)
2 tablespoons vinegar -- wine
1/2 cup wine -- white
2 tablespoons shallots -- minced
-----buerre blanc-----
1/4 cup shallots -- minced
1/4 cup vinegar -- wine, red
1/4 pound butter -- softened
1/8 cup cream -- heavy

Preparation / Directions:

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 - 275F 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 Orlean

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