Delmonico'S Smoked Salmon And Brie Crepes With Herbsaint Butter - cooking recipe

Ingredients

Sauce
1/4 cup minced shallot
1 cup herbsaint liqueur
1/4 cup heavy cream
salt
cayenne pepper
3/4 cup cold unsalted butter, cut in pcs
1/4 teaspoon hot sauce (optional)
1/2 teaspoon Worcestershire sauce
Assembly
2 lbs smoked salmon, thinly sliced
1 lb brie cheese, thinly sliced
12 medium crepes
2 cups fresh spinach leaves, washed & patted dry

Preparation

Preheat oven to 350\u00b0F.
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.