James Carrier
Yield
Makes 8 servings

Notes: Prepare timbales through step 3 up to 1 day ahead; chill airtight. Warm plates in a 200° oven for 10 minutes before serving timbales.

How to Make It

Step 1

Rinse and drain salmon, shrimp, and scallops. Cut salmon into 1-inch chunks.

Step 2

In a food processor, whirl seafood to a thick paste. Add egg whites, salt, cayenne, and nutmeg; whirl until blended. Then add cream and whirl until very smooth.

Step 3

Butter 8 molds or ramekins (1/3- to 1/2-cup size). Spoon seafood mixture equally into molds and spread level.

Step 4

Pour 1/2 inch of boiling water into a 12- by 17-inch baking pan. Set molds in water and cover pan tightly with foil.

Step 5

Bake in a 350° regular or convection oven until a metal skewer inserted in center of timbales comes out clean, about 15 minutes. With a wide spatula, lift timbales from water. If done up to 30 minutes ahead, cover loosely with foil and let stand at room temperature.

Step 6

Spoon Tarragon Beurre Blanc equally onto eight warm plates (see notes). Run a knife between timbales and sides of molds. Invert a mold over sauce on each plate to release timbale; remove mold. Garnish timbales with fresh chives.

Step 7

Tarragon Beurre Blanc: In a 2- to 3-quart pan over high heat, boil 1/3 cup white wine vinegar, 1/3 cup dry vermouth, 3 tablespoons minced shallots, and 1 1/2 tablespoons chopped fresh tarragon until reduced to 1/4 cup, 5 to 8 minutes. Let stand at room temperature up to 2 hours.Just before serving, set pan over high heat, add 3/4 cup (3/8 lb.) butter, and stir constantly until it's melted and bubbling, 2 to 3 minutes. Serve warm.

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