Delmonico'S Smoked Salmon And Brie Crepes With Herbsaint Butter

1. 1

   Preheat oven to 350u00b0F.

2. 2

   In a saucpen, over medium heat, combine the shallots and Herbsaint.

3. 3

   Season with salt and cayenne.

4. 4

   Bring the mixture to a boil.

5. 5

   Reduce the heat to medium-low and simmer until the mixture reduces by half.

6. 6

   Add the cream and continue to cook for 2 minutes.

7. 7

   Remove from the heat and whisk in the butter, a couple of pieces at a time.

8. 8

   Season with Worcestershire and hot sauce (if using).

9. 9

   Strain through a fine-mesh sieve and keep hot.

10. 10

    Olace a couple slices each of the salmon and cheese over the bottom of each crepe.

11. 11

    Roll each crepe up tightly.

12. 12

    Place in a buttered casserole dish and bake for about 4-6 minutes, or until the cheese starts to melt.

13. 13

    Fry the spinach until crispy, about 1 minute.

14. 14

    Remove and drain on paper towels.

15. 15

    Season with salt.

16. 16

    To serve, spoon the sauce in the center of each plate.

17. 17

    Lay a couple of the crepes in the center of the sauce.

18. 18

    Garnish with some of the fried spinach.

* Per serving · 4 servings · Values may vary.