Saumon En Paupiette Au Beurre Blanc
4 sl Salmon, sliced, thin, -- about 4 oz each 1/2 lb Scallops 1 ea Egg white 1 c Cream, heavy Salt (to taste) Pepper, white (to taste) 2 tb Vinegar, wine 1/2 c Wine, white 2 tb Sha...
Ingredients
- 4sl salmon, sliced, thin,
- 1ea egg white
- 1cup cream, heavy
- 1/2cup wine, white
- 2tbsp shallots, minced
- 1/4cup vinegar, wine, red
- 1/4lbbutter, softened
Directions
- 1
4 sl Salmon, sliced, thin, -- about 4 oz each 1/2 lb Scallops 1 ea Egg white 1 c Cream, heavy Salt (to taste) Pepper, white (to taste) 2 tb
- 2
Add egg white and blend for a few seconds
- 3
Slowly add cream and season with salt and white pepper
- 4
Lightly pound salmon to a uniform thickness and divide the mousse among the filets
- 5
Roll filets into cylinders and place in a buttered baking pan
- 6
Sprinkle with shallots, vinegar, wine and pepper, Bake for 5 to 10 minutes in a 250 - 275 F oven, or until just done
- 7
Serve with Buerre Blanc
- 8
Buerre Blanc: ============= Put the shallots in a pan with vinegar and reduce until the liquid is evaporated