Seafood Timbales with Tarragon Beurre Blanc

Seafood Timbales with Tarragon Beurre Blanc
Photo by James Carrier


  • ½ teaspoon salt
  • ¼ pound uncooked shelled, deveined shrimp
  • 1 ½ cups whipping cream
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon ground nutmeg
  • Tarragon Beurre Blanc (recipe follows)
  • Fresh chives or fresh tarragon sprigs, rinsed
  • + 3 more ingredients
    • ¼ pound bay scallops
    • ½ pound boned, skinned salmon fillet
    • 2 large egg whites

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)....

View full recipe at My Recipes


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