Saumon en paupiette au beurre blanc
- Main Ingredient: Scallops Salmon
- Course: Tarts and pies
- Cuisine: Southern Creole and Cajun New Orleans
- Yield:
Saumon en paupiette au beurre blanc ingredients
- 4 sli 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 T Vinegar, wine
- 1⁄2 c Wine, white
- 2 T 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
Cooking Saumon en paupiette au beurre blanc
1. Put the scallops into a food processor and puree.
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. sprinkle with shallots, vinegar, wine and pepper, bake for 5 to 10 minutes in a 250 - 275°F oven, or until just done.
6. serve with buerre blanc.
7. buerre blanc: put the shallots in a pan with vinegar and reduce until the liquid is evaporated.
8. whisk in butter until a smooth emulsion is formed.
9. add cream and cook carefully for a minute.
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