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Posted by FootsieBear at recipegoldmine.com 8/14/02 5:38:09 am
Source: Les Chefs De France At Epcot
Yield: 8 servings
8 ounces grouper
Salt and pepper to taste
2 egg whites
4 cups heavy cream, divided
1/2 ounce (1 tablespoon) Dijon mustard
6 drops hot sauce
8 drops Worcestershire sauce
2 tablespoons chopped chives
1 tablespoon chopped cilantro
4 ounces lobster, chopped
8 ounces each salmon, shrimp, crab meat, chopped
Melted butter for ring molds
Olive oil for saut�ing
3 shallots, finely chopped
2 tablespoons red wine vinegar
2 cups white wine
Chopped tarragon to taste
14 ounces unsalted butter
Heat oven to 350 degrees F.
Cube grouper. Place in the work bowl of a food processor. Add salt and freshly
ground pepper to taste. Process until smooth. Add egg whites. Process until
well-incorporated. With the machine running, add 3 cups cream in a steady stream.
Add grouper mixture to mixing bowl. Add mustard, hot sauce, Worcestershire
sauce, chives and cilantro. Add chopped salmon, lobster, shrimp and crab meat.
Butter 8 (6-ounce) ring molds. Fill with seafood mixture. Bake 20 minutes.
Saut� shallots in butter. Add red-wine vinegar, white wine and chopped tarragon
to a saut� pan. Let cook until reduced in volume by two-thirds. Add 1 cup heavy
cream and bring to a boil. Let reduce in volume to half. Add salt and pepper
to taste. With mixture simmering, add butter in small pieces. Using a hand-held
mixer, whip the sauce right in the pan to give the mixture a smooth, white,
foamy consistency.
Heat olive oil in a saut� pan. Pan-fry baked galettes until golden on both
sides. Place galettes on plates. Add sauce. Garnish as desired.
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