I made this for a dinner party and it was excellent and so easy to make. The sauce makes a lot more than needed. Made again for another dinner party and everyone raved!! A real show piece.
Seafood Timbales with Tarragon Beurre Blanc
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.
Yield: Makes 8 servings
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Amount per serving
- Calories: 393
- Calories from fat: 85%
- Protein: 13g
- Fat: 37g
- Saturated fat: 21g
- Carbohydrate: 3.4g
- Fiber: 0.0g
- Sodium: 433mg
- Cholesterol: 145mg
- 1/2 pound boned, skinned salmon fillet
- 1/4 pound uncooked shelled, deveined shrimp
- 1/4 pound bay scallops
- 2 large egg whites
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
- 1/8 teaspoon ground nutmeg
- 1 1/2 cups whipping cream
- Tarragon Beurre Blanc (recipe follows)
- Fresh chives or fresh tarragon sprigs, rinsed
- 1. Rinse and drain salmon, shrimp, and scallops. Cut salmon into 1-inch chunks.
- 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.
- 3. Butter 8 molds or ramekins (1/3- to 1/2-cup size). Spoon seafood mixture equally into molds and spread level.
- 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.
- 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.
- 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.
- Tarragon Beurre Blanc: 1. 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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