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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
------------------------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
English celebrity chef also known as The Naked Chef. BBC food television shows.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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