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Recipe by: marouska
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See below ingredients and instructions 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
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
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
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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