Seafood Timbales with Tarragon Beurre Blanc Recipe

Ingredients
<br>- 1/2 pound boned, skinned salmon fillet
<br>- 1/4 pound uncooked shelled, deveined shrimp
<br>- 1/4 pound bay scallops
<br>- 2 large egg whites
<br>- 1/2 teaspoon salt
<br>- 1/8 teaspoon cayenne
<br>- 1/8 teaspoon ground nutmeg
<br>- 1 1/2 cups whipping cream
<br>- Tarragon Beurre Blanc (recipe follows)
<br>- Fresh chives or fresh tarragon sprigs, rinsed
<br>- Tarragon Beurre Blanc:
<br>- 1/3 cup white wine vinegar
<br>- 1/3 cup dry vermouth
<br>- 3 tablespoons minced shallots
<br>- 1 1/2 tablespoons chopped fresh tarragon
<br>- 3/4 cup butter
<br><p></p>Directions
<br>step 1: Rinse and drain salmon, shrimp, and scallops. Cut salmon into 1-inch chunks.
<br>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.
<br>step 3: Butter 8 molds or ramekins (1/3- to 1/2-cup size). Spoon seafood mixture equally into molds and spread level.
<br>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.
<br>step 5: Bake in a 350 degrees F 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.
<br>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.
<br>step 7: Tarragon Beurre Blanc:  In a 2- to 3-quart pan over high heat, boil white wine vinegar, dry vermouth, shallots, and chopped fresh tarragon until reduced to 1/4 cup, 5 to 8 minutes. Let stand at room temperature up to 2 hours.
<br>step 8: Just before serving, set pan over high heat, add butter, and stir constantly until it's melted and bubbling, 2 to 3 minutes. Serve warm.
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Ingredients
- 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
- Tarragon Beurre Blanc:
- 1/3 cup white wine vinegar
- 1/3 cup dry vermouth
- 3 tablespoons minced shallots
- 1 1/2 tablespoons chopped fresh tarragon
- 3/4 cup butter

Directions
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 degrees F 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 white wine vinegar, dry vermouth, shallots, and chopped fresh tarragon until reduced to 1/4 cup, 5 to 8 minutes. Let stand at room temperature up to 2 hours.
step 8: Just before serving, set pan over high heat, add butter, and stir constantly until it's melted and bubbling, 2 to 3 minutes. Serve warm.

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