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Delmonico's Smoked Salmon And Brie Crepes With
Herbsaint
FOR THE SAUCE
1
1
1
/4 Cup Minced shallots
Cup Herbsaint liqueur
/4 Cup Heavy cream
Salt
Cayenne pepper
1
1
1
2
1
1
2
4
−1/2 Sticks cold butter; cut into pieces
/4 Teaspoon Hot sauce
/2 Teaspoon Worcestershire sauce
Pound Smoked salmon; thinly sliced
Pound Brie; thinly sliced
2 Medium Crepes
Cup Fresh spinach leaves; washed and patted dry
6 Fat; 0 Other Carbohydrates
In a saucepan, over medium heat, combine the shallots and Herbsaint. Season
with salt and cayenne. Bring the mixture to a boil. Reduce the heat to
medium low and simmer until the mixture reduces by half. Add the cream and
continue to cook for 2 minutes.
Remove from the heat and whisk in the butter, a couple of pieces at a time.
Season with the hot sauce and Worcestershire. Strain through a fine−mesh
sieve and keep hot.
Place a couple of slices each of the salmon and cheese over the bottom of
each crepe. Roll each crepe up tightly. Place in a buttered casserole dish
and bake in a preheated 350 degree oven for about 4 to 6 minutes, or until
the cheese starts to melt.
Fry the spinach until crispy, about 1 minute. Remove and drain on paper
towels. Season with salt. To serve, spoon the sauce in the center of each
plate. Lay a couple of the crepes in the center of sauce. Garnish with some
of the fried spinach.
Yield: 4 servings
Delmonico's Smoked Salmon And Brie Crepes With Herbsaint
199
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