Recipe - Saumon En Paupiette Au Beurre Blanc

4 sl Salmon, cut or sliced up , thin,
about 4 ounce each
One half pound Scallops
1 Egg white
1 cup Cream, heavy
Salt (to taste)
Pepper, white (to taste)
2 tablespoon Vinegar, wine
One half cup Wine, white
2 tablespoon Shallots, minced

BUERRE BLANC
One fourth cup Shallots, minced
One fourth cup Vinegar, wine, red
One fourth pound Butter, softened
1/8 cup 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, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Michel Marcais, Begue's Restaurant, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini