Delmonico'S Smoked Salmon And Brie Crepes With Herbsaint Butter

• 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

1. Preheat oven to 350u0b0F.
2. In a saucpen, over medium heat, combine the shallots and Herbsaint.
3. Season with salt and cayenne.
4. Bring the mixture to a boil.
5. Reduce the heat to medium-low and simmer until the mixture reduces by half.
6. Add the cream and continue to cook for 2 minutes.
7. Remove from the heat and whisk in the butter, a couple of pieces at a time.
8. Season with Worcestershire and hot sauce (if using).
9. Strain through a fine-mesh sieve and keep hot.
10. Olace a couple slices each of the salmon and cheese over the bottom of each crepe.
11. Roll each crepe up tightly.
12. Place in a buttered casserole dish and bake for about 4-6 minutes, or until the cheese starts to melt.
13. Fry the spinach until crispy, about 1 minute.
14. Remove and drain on paper towels.
15. Season with salt.
16. To serve, spoon the sauce in the center of each plate.
17. Lay a couple of the crepes in the center of the sauce.
18. Garnish with some of the fried spinach.

sauce, shallot, herbsaint liqueur, heavy cream, salt, cayenne pepper, cold unsalted butter, hot sauce, worcestershire sauce, salmon, brie cheese, crepes, fresh spinach leaves

Taken from www.food.com/recipe/delmonicos-smoked-salmon-and-brie-crepes-with-herbsaint-butter-145477 (may not work)