TODAY'S RECIPE - SCALLOP-FILLED SALMON MEDALLIONS WITH LETTUCE SAUCE
Serves 6
1/2lb fresh scallops, well chilled
1 egg white
1/2 tsp lemon juice
1/2 tsp salt
pinch of each .. ground red pepper and grated nutmeg
1/2 cup whipping cream, well chilled
6 fresh 5" x 7" salmon fillets; 1/2" thick, skinned
1 cup dry white wine (vermouth, for me)
1/2 cup water
1 shallot, minced
1 bay leaf
3 peppercorns
1/4 tsp dried tarragon
2 tbsp (1/4 stick) butter
1 head butter or boston lettuce (about 11 oz); rinsed, dried and cut julienne
1 cup whipping cream
salt and pepper
Puree scallops, egg white, lemon juice, salt, red pepper and nutmeg in food processor until smooth; stopping as necessary to scrape down the sides of the work bowl. Transfer to bowl set in ice. Stir in chilled cream 1 drop at a time, making sure the liquid is absorbed before adding more, Cover mixture and refrigerate for 2 hours.
Spread salmon fillets evenly with scallop mixture, leaving 1" border. Starting at narrow end, roll fillets up and fasten with toothpicks. (Can be prepared several hours ahead to this point; cover and refrigerate.)
Combine wine, water, shallot,bay leaf, peppercorns and tarragon in large skillet. Add salmon rolls and bring just to simmer. Cover and cook; adjusting heat so liquid is barely shaking, until scallop mixture is just set when tested with fork; about 10 minutes.
Meanwhile, melt butter in heavy skillet over low heat. Add lettuce, cover and cook until wilted; about 5 minutes, stirring occasionally. Puree in processor until smooth.
Remove salmon from skillet using slotted spatula and set aside.
Strain salmon cooking liquid. Return to skillet, and boil until reduced to 1/4 cup. Add cream and continue boiling until sauce is thickened. Stir in lettuce puree. Season with salt and pepper.
Slice salmon rolls into 1/2" thick rounds. Divide sauce among 6 heated plates. Arrange salmon medallions atop sauce and serve immediately.
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