4 sl Salmon, sliced, thin,
— about 4 oz each
1/2 lb Scallops
1 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.
Yields
4 Servings