A recipe for Saumon En Paupiette Au Beurre Blanc. Follow the simple recipe instructions for Saumon En Paupiette Au Beurre Blanc shared by other home cooking experts.
Ingredients
4 slices Salmon, sliced, thin, about 4 oz. each1/2 lb. Scallops
1 ea. Egg white
1 c. Cream, heavy
Salt (to taste)
Pepper, white (to taste)
2 Tbs. Vinegar, wine
1/2 c. Wine, white
2 Tbs. 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
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 - 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. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans
