| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Emlive10 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Minced shallots |
| 1 |
c |
Herbsaint liqueur |
| 1/4 |
c |
Heavy cream |
|
|
Salt |
|
|
Cayenne pepper |
| 1 1/2 |
|
Sticks cold butter; cut into pieces |
| 1/4 |
ts |
Hot sauce |
| 1/2 |
ts |
Worcestershire sauce |
| 2 |
lb |
Smoked salmon; thinly sliced |
| 1 |
lb |
Brie; thinly sliced |
| 12 |
md |
Crepes |
| 2 |
c |
Fresh spinach leaves; washed and patted |
|
|
; dry |
INSTRUCTIONS
FOR THE SAUCE
In a saucepan, over medium heat, combine the shallots and Herbsaint. Season
with salt and cayenne. Bring the mixture to a boil. Reduce the heat to
medium low and simmer until the mixture reduces by half. Add the cream and
continue to cook for 2 minutes.
Remove from the heat and whisk in the butter, a couple of pieces at a time.
Season with the hot sauce and Worcestershire. Strain through a fine-mesh
sieve and keep hot.
Place a couple of slices each of the salmon and cheese over the bottom of
each crepe. Roll each crepe up tightly. Place in a buttered casserole dish
and bake in a preheated 350 degree oven for about 4 to 6 minutes, or until
the cheese starts to melt.
Fry the spinach until crispy, about 1 minute. Remove and drain on paper
towels. Season with salt. To serve, spoon the sauce in the center of each
plate. Lay a couple of the crepes in the center of sauce. Garnish with some
of the fried spinach.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 4033 Calories (kcal); 325g Total Fat; (72% calories from fat);
264g Protein; 11g Carbohydrate; 1117mg Cholesterol; 11464mg Sodium Food
Exchanges: 1/2 Grain(Starch); 33 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
46 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C55
Converted by MM_Buster v2.0n.
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