Side Pannel
Saumon En Paupiette Au Beurre Blanc
Saumon En Paupiette Au Beurre Blanc
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 4 sl Salmon, sliced, thin,
- -- about 4 oz each
- 1/2 lb Scallops
- 1 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
Directions
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:
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.
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:
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.
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