Delmonico's Smoked Salmon And Brie Crepes With Herbsaint But Recipe
Servings: 1
Ingredients
- 1/4 c. Chopped shallots
- 1 c. Herbsaint liqueur
- 1/4 c. Heavy cream Salt Cayenne pepper
- 1 1/2 stk cool butter, cut into pcs
- 1/4 tsp Warm sauce
- 1/2 tsp Worcestershire sauce
- 2 lb Smoked salmon, thinly sliced
- 1 lb Brie, thinly sliced
- 12 med Crepes
- 2 c. Fresh spinach leaves, washed and patted dry
Directions
- In a saucepan, over medium heat, combine the shallots and Herbsaint. Season with salt and cayenne. Bring the mix to a boil. Reduce the heat to medium low and simmer till the mix reduces by half. Add in the cream and continue to cook for 2 min.
- Remove from the heat and whisk in the butter, a couple of pcs at a time.
- Season with the warm sauce and Worcestershire. Strain through a fine-mesh sieve and keep warm.
- 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 min, or possibly till the cheese starts to heat.
- Fry the spinach till 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
Adding to Planner
