*  Exported from  MasterCook  *
 
                     SAUMON EN PAUPIETTE AU BEURRE BLANC
 
 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:
   ÿÿÿÿ  
        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
  
 
                    - - - - - - - - - - - - - - - - - -