Delmonico's Smoked Salmon And Brie Crepes With Herbsaint
Crepes stuffed with smoked salmon and Brie, baked until melted, served over a buttery Herbsaint-anise reduction sauce with crispy fried spinach.
Ingredients
- 0.3 cup minced shallots
- 1 cup Herbsaint liqueur
- 0.3 cup heavy cream
- 1 0.5 stick cold butter, cut into pieces
- 0.3 tsp hot sauce
- 0.5 tsp Worcestershire sauce
- 2 lb smoked salmon, thinly sliced
- 1 lb Brie, thinly sliced
- 12 each medium crepes
- 2 cup fresh spinach leaves, washed and patted dry
Instructions
- 1
In a saucepan over medium heat, combine shallots and Herbsaint. Season with salt and cayenne. Bring to boil. Reduce to medium-low and simmer until reduced by half.
- 2
Add cream and cook 2 minutes more. Remove from heat and whisk in butter a couple of pieces at a time. Season with hot sauce and Worcestershire. Strain through fine-mesh sieve and keep hot.
- 3
Place a couple of slices each of salmon and Brie over the bottom of each crepe. Roll up tightly. Place in a buttered casserole dish.
- 4
Bake in a preheated 350°F oven 4-6 minutes until cheese starts to melt.
- 5
Fry spinach until crispy, about 1 minute. Drain on paper towels. Season. Spoon sauce in center of each plate. Lay a couple of crepes in sauce. Garnish with fried spinach.