Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 sl Salmon, sliced, thin, Salt (to taste)
-- about 4 oz each Pepper, white (to taste)
1/2 lb Scallops 2 tb Vinegar, wine
1 ea Egg white 1/2 c Wine, white
1 c Cream, heavy 2 tb Shallots, minced

------------------------BUERRE BLANC-----------------------------
1/4 c Shallots, minced 1/4 lb Butter, softened
1/4 c Vinegar, wine, red 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.

Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Michel Marcais, Begue's Restaurant, New Orleans

Browse by categories