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Saumon en paupiette au beurre blanc

Saumon en paupiette au beurre blanc
Main Ingredient: Scallops Salmon

Course: Tarts and pies

Cuisine: Southern Creole and Cajun New Orleans

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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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