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Saumon En Paupiette Au Beurre Blanc

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

10 min

Ready

30 min
Trans-fat Free, Low Carb, Sugar-Free

Ingredients

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

Amount Measure Ingredient Features
4 slices salmon
sliced, thin, about 4 oz each
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226.8 g scallops
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1 each egg whites
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237 ml cream
heavy
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1 x salt
to taste
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1 x white pepper
to taste
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3E+1 ml white wine vinegar
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118 ml white wine
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3E+1 ml shallots
minced
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Buerre blanc
59 ml shallots
minced
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59 ml red wine vinegar
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113.4 g butter
softened
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3E+1 ml cream
heavy
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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 Arrow up button

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Nutrition Facts

Serving Size 180g (6.3 oz)
Amount per Serving
Calories 40682% 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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