Saumon En Paupiette Au Beurre Blanc

Ingredients

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.