Saumon En Paupiette Au Beurre Blanc
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ⅛ | cup |
cream
heavy |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
salmon
sliced, thin, about 4 oz each |
*
|
| 226.8 | g |
scallops
|
|
| 1 | each |
egg whites
|
*
|
| 237 | ml |
cream
heavy |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
to taste |
*
|
| 3E+1 | ml |
white wine vinegar
|
|
| 118 | ml |
white wine
|
*
|
| 3E+1 | ml |
shallots
minced |
|
| Buerre blanc | |||
| 59 | ml |
shallots
minced |
*
|
| 59 | ml |
red wine vinegar
|
|
| 113.4 | g |
butter
softened |
|
| 3E+1 | ml |
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.
