Delmonicos Smoked Salmon And Brie Crepes With Herbsaint Butter Recipes

DELMONICO'S SMOKED SALMON AND BRIE CREPES WITH HERBSAINT BUTTER

Steps:

• Preheat oven to 350°F.
• In a saucpen, over medium heat, combine the shallots and Herbsaint.
• Season with salt and cayenne.
• Bring the mixture to a boil.
• Reduce the heat to medium-low and simmer until the mixture reduces by half.
• Add the cream and continue to cook for 2 minutes.
• Remove from the heat and whisk in the butter, a couple of pieces at a time.
• Season with Worcestershire and hot sauce (if using).
• Strain through a fine-mesh sieve and keep hot.
• Olace a couple slices each of the salmon and cheese over the bottom of each crepe.
• Roll each crepe up tightly.
• Place in a buttered casserole dish and bake for about 4-6 minutes, or until the cheese starts to melt.
• Fry the spinach until crispy, about 1 minute.
• Remove and drain on paper towels.
• Season with salt.
• To serve, spoon the sauce in the center of each plate.
• Lay a couple of the crepes in the center of the sauce.
• Garnish with some of the fried spinach.