| 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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