Title: Saumon En Paupiette Au Beurre Blanc
Categories: Fish Cajun Salmon
Yield: 4 Servings

4	sl	Salmon, sliced, thin, - about 4 oz each
1/2	lb	Scallops
1		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

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