Salmon of the Americas : Contest

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This recipe was submitted

Warren McDonald Le Cordon Bleu Austin (TX)
Recipe Name:	Salmon Wellington with Scallop Mousse and Saffron Beurre Blanc
Ingredients:	2 Filets North American Farm Raised Salmon Puff Pastry Scallop Mousse Saffron Beurre Blanc Scallop Mousse 2 bunches of cilantro, chopped 2 shallots chopped 2 jalapenos chopped 8-10 Bay Scallops Juice of one lime 2 cups heavy cream S&P to Taste Saffron Beurre Blanc 2T Saffron 2 or 3 shallots rough chop 3 cloves garlic whole 2 C White wine, Reduce ¼ cup of heavy cream 1 Pound Butter Juice of 3 lemons
Directions:	Scallop Mousse Procedure Pulse Cilantro, shallot, jalapeño. Pulse until the mixture is smooth Add heavy cream, scallops, pulse another 2-3 min. Add lime juice and pulse 2-3 more times till smooth. Keep cool and place in piping bag. Saffron Beurre Blanc Procedure Add Rough Chop shallot, whole garlic clove, and lemon juice to in wine and reduce by ½. Add cream and juice of lemons and reduce. Add saffron. Reduce… Put reduction in blender on high and liquefy any solid ingredients, Add about a # of SOFT butter while blending. Strain any remaining solids.
Preparation Time:	1 hr
Servings:	2

From: Warren McDonald
School: Le Cordon Bleu Austin (TX)
136 votes