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 : Box 71112, New Orleans, Louisiana – 1983 : Chef Michel Marcais, Begue’s Restaurant, New Orleans