This sophisticated dish features tender salmon fillets rolled around sweet scallops, creating a delicate texture and refined presentation. The richness of the fish is perfectly balanced by a classic beurre blanc sauce, crafted from reduced white wine, vinegar, and heavy cream, finished with cold butter for a silky, emulsified finish. Minced shallots add a subtle aromatic depth that complements the seafood without overpowering it. This recipe is ideal for dinner parties or special occasions where you want to impress with French culinary technique. It requires careful handling but yields a restaurant-quality result that highlights the natural sweetness of the seafood.
Saumon En Paupiette Au Beurre Blanc
Description
This sophisticated dish features tender salmon fillets rolled around sweet scallops, creating a delicate texture and refined presentation. The richness of the fish is perfectly balanced by a classic beurre blanc sauce, crafted from reduced white wine, vinegar, and heavy cream, finished with cold butter for a silky, emulsified finish. Minced shallots add a subtle aromatic depth that complements the seafood without overpowering it. This recipe is ideal for dinner parties or special occasions where you want to impress with French culinary technique. It requires careful handling but yields a restaurant-quality result that highlights the natural sweetness of the seafood.Ingredients
Directions
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Pat the scallops dry with paper towels and slice them into small, uniform pieces.
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Lay the thin salmon fillets flat on a clean work surface. Season lightly with salt and white pepper.
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Arrange the scallop pieces in a line along the center of each salmon fillet.
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Brush the edges of the salmon with beaten egg white to help seal the rolls.
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Carefully roll the salmon around the scallop filling, keeping the rolls tight and even.
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Secure each roll with a toothpick if necessary, or place seam-side down on a parchment-lined baking sheet.
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Preheat the oven to 375F (190C).
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Bake the salmon paupiettes for 12-15 minutes, or until the salmon is opaque and cooked through.
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While the salmon bakes, prepare the beurre blanc: Combine white wine, vinegar, and minced shallots in a small saucepan.
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Reduce the liquid over medium heat until only about 2 tablespoons remain, concentrating the flavors.
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Remove the pan from heat and add the heavy cream, stirring constantly.
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Whisk in the cold butter cubes one at a time until the sauce is smooth, creamy, and emulsified.
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Season the sauce with salt and white pepper to taste. Keep warm but do not boil.
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Plate the salmon paupiettes and spoon the beurre blanc sauce generously over the top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 208.0kcal
- % Daily Value *
- Total Fat 13.0g20%
- Saturated Fat 3.1g16%
- Cholesterol 55.0mg19%
- Sodium 59.0mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 20.0g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the butter is cold and cubed for the beurre blanc to prevent the sauce from splitting.
If the salmon fillets are too thick, ask your fishmonger to butterfly them or pound them gently to a uniform thin thickness for easier rolling.
The beurre blanc is an emulsion and should be served immediately. If it thickens too much, whisk in a teaspoon of warm water.
Do not overcook the scallops; they should remain tender and slightly sweet inside the roll.
For a lighter version, you can reduce the amount of butter in the sauce or use a reduction of white wine and shallots only.
