Seafood Timbales with Tarragon Beurre Blanc

Name: Seafood Timbales with Tarragon Beurre Blanc
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 113 grams bay scallops; 0 teaspoons cayenne; 2 larges egg whites; 0 teaspoons ground nutmeg; 1 teaspoons salt; 113 grams uncooked shelled, deveined shrimp; 1 sprig Fresh chives or fresh tarragon , rinsed; 355 milliliters whipping cream; 227 grams boned, skinned salmon fillet

You can never have too many side dish recipes, so give Seafood Timbales with Tarragon Beurre Blanc a try. This recipe makes 8 servings with 183 calories, 6g of protein, and 17g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have salt, boned, tarragon sprigs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, primal, and pescatarian diet.

Instructions

Rinse and drain salmon, shrimp, and scallops.

Ingredients you will need

Scallops

Salmon

Shrimp

Cut salmon into 1-inch chunks.

Ingredients you will need

Salmon

In a food processor, whirl seafood to a thick paste.

Ingredients you will need

Seafood

Equipment you will use

Food Processor

Add egg whites, salt, cayenne, and nutmeg; whirl until blended. Then add cream and whirl until very smooth.

Ingredients you will need

Egg Whites

Ground Cayenne Pepper

Nutmeg

Cream

Salt

Butter 8 molds or ramekins (1/3- to 1/2-cup size). Spoon seafood mixture equally into molds and spread level.

Ingredients you will need

Seafood

Butter

Spread

Equipment you will use

Ramekin

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.

Ingredients you will need

Water

Equipment you will use

Baking Pan

Aluminum Foil

Bake in a 350 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.

Ingredients you will need

Water

Equipment you will use

Metal Skewers

Oven

Spatula

Aluminum Foil

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.

Ingredients you will need

Sauce

Tarragon

Equipment you will use

Knife

Garnish timbales with fresh chives.

Ingredients you will need

Fresh Chives

Tarragon Beurre Blanc: In a 2- to 3-quart pan over high heat, boil 1/3 cup white wine vinegar, 1/3 cup dry vermouth, 3 tablespoons minced shallots, and 1 1/2 tablespoons chopped fresh tarragon until reduced to 1/4 cup, 5 to 8 minutes.

Ingredients you will need

White Wine Vinegar

Tarragon

Beurre Blanc

Dry Vermouth

Shallot

Equipment you will use

Frying Pan

Let stand at room temperature up to 2 hours.Just before serving, set pan over high heat, add 3/4 cup (3/8 lb.) butter, and stir constantly until it's melted and bubbling, 2 to 3 minutes.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Serve warm.