Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Masterchefs
Norleans
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 sl 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 tb Vinegar, wine
1/2 c Wine, white
2 tb 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
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 - 1983
: www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
: Chef Michel Marcais, Begue's Restaurant, New Orleans
