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Saumon En Paupiette Au Beurre Blanc

 

33

Yield

4

servings

Prep

20

min

Cook

10

min

Ready

30

min

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

4 slices salmon
sliced, thin, about 4 oz each
*
½ pound scallops
1 each egg whites
*
1 cup cream
heavy
1 x salt
to taste
*
1 x white pepper
to taste
*
2 tablespoons white wine vinegar
½ cup white wine
*
2 tablespoons shallots
minced
Buerre blanc
¼ cup shallots
minced
*
¼ cup red wine vinegar
¼ pound butter
softened
cup cream
heavy

Directions

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 to 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 180g (6.3 oz)
Amount per Serving
Calories 40682% of calories from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 23g 114%
Trans Fat 0g
Cholesterol 136mg 45%
Sodium 343mg 14%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 31g
Vitamin A 26% Vitamin C 2%
Calcium 14% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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