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Saumon En Paupiette Au Beurre Blanc

  • on May 14, 2009
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Ingrients & Directions


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

-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.


Yields
4 Servings

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