some salt 4 slices salmon 130 gr scallops 1 egg 30 ml vinegar 120 ml wine 2 1/4 shallots 60 ml vinegar 110 gr butter 30 ml cream 275 oven
Instructions
Serve with Buerre Blanc. Buerre Blanc: ============= Put the shallots in a pan with vinegar and reduce until the liquid is evaporated. Whisk in butter until a smooth emulsion is formed. Add cream and cook carefully for a minute.