*  Exported from  MasterCook  *

                    SAUMON EN PAUPIETTE AU BEURRE BLANC

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafood                          Masterchefs
                Norleans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       sl           Salmon, sliced, thin,
                        -- about 4 oz each
     1/2   lb           Scallops
   1       ea           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.
  
       Source: Great Chefs of New Orleans, Tele-record Productions - 1983
       :    www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
       :    Chef Michel Marcais, Begue's Restaurant, New Orleans

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