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June 2018

Salmon Recipes

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Saumon En Paupiette Au Beurre Blanc Recipe

Saumon En Paupiette Au Beurre Blanc recipe and other salmon recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Saumon En Paupiette Au Beurre Blanc recipe  PDF


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 : Bo 71112, New Orleans, Louisiana 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans

Saumon En Paupiette Au Beurre Blanc recipe and other salmon recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
789 people have voted
Last Reviewed on 2018-06-21



Thursday, Jun 21 2018 Download & Print Saumon En Paupiette Au Beurre Blanc recipe  PDF   Salmon recipes RSS   New

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