• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Saumon En Paupiette Au Beurre Blanc

  • Recipe Submitted by on

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


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

Whisk in butter until a smooth emulsion is formed.

Add cream and cook carefully for a minute.

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