Delmonico's Smoked Salmon And Brie Crepes With Herbsaint Butter Sauce And Crispy Spinach

Recipe Ingredients

		For The Sauce
1/4 cup	23g / 0.8oz	Minced shallots
1 cup	237ml	Herbsaint liqueur
1/4 cup	59ml	Heavy cream
		Salt - to taste
		Cayenne pepper - to taste
1 1/2		Cold butter - cut into pieces
1/4 teaspoon	1.3ml	Hot sauce
1/2 teaspoon	2.5ml	Worcestershire sauce
		To Finish
2 lbs	908g / 32oz	Smoked salmon - thinly sliced
1 lb	454g / 16oz	Brie - thinly sliced
12 lbs	5448g / 192oz	Crepes (medium)
2 cups	80g / 2.8oz	Fresh spinach leaves - washed, patted dry

Recipe Instructions

In a saucepan, 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 the hot sauce and Worcestershire. Strain through a fine-mesh sieve and keep hot.

Place a couple of 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 in a preheated 350 degree oven for about 4 to 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 sauce. Garnish with some of the fried spinach.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C55) - from the TV FOOD - NETWORK

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