| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | New Orleans | Seafood, Masterchefs, Norleans, Beg | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
BUERRE BLANC 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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