Saumon en Paupiette au Beurre Blanc
This lovely pink-and-white entrée is a lovely, formal way to serve salmon. Salmon fillets are rolled up around scallop mousse, then gently baked in their own juices and wine. They are served with beurre blanc.
- Scallops - 1/2 pound
- Egg White - 1
- Heavy (whipping) cream - 1 cup
- Salt and freshly ground white pepper
- Fresh Salmon - 4 thin slices, about 4 ounces each
- Wine vinegar - 2 tablespoons
- Dry white wine - scant 1/2 cup
- Shallots - 2 tablespoons, minced
- Beurre Blanc
- Shallots - 1/4 cup, minced
- Red Wine Vinegar - 1/4 cup
- Unsalted Butter - 1/4 pound, softened
- Heavy (whipping) cream - 2 tablespoons
To prepare the salmon: Preheat the oven to 275 F. Butter a baking pan. Put the scallops in a food processor and puree. Add the egg white and blend for a few seconds. Slowly add the cream and season to taste with salt and pepper. Lightly pound the salmon to a uniform thickness and divide the mousse among the fillets. Roll the fillets into cylinders around the mousse and place in the baking pan. Sprinkle with shallots, vinegar, wine, and pepper. Bake 5 to 10 minutes, until just done through.
To prepare the beurre blanc: Put the shallots in a non-aluminum saucepan with the vinegar and cook over medium heat until the shallots are softened and the liquid has nearly evaporated. Whisk in the butter, a few pieces at a time, until the sauce has emulsified. Whisk in the cream and simmer for 1 minute.
To serve: Spoon two small pools of sauce on each warmed serving plate, separating the pools slightly. Span the pools with a salmon roll on each plate.