Recipe Courtesy of Emeril Lagasse, 1999
For the sauce:
1/4 cup minced shallots
1 cup Herbsaint liqueur
1/4 cup heavy cream
1 1/2 sticks cold butter, cut into pieces
1/4 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
2 pounds smoked salmon, thinly sliced
1 pound Brie, thinly sliced
12 medium crepes
2 cups fresh spinach leaves, washed and patted dry
In a saucepan, 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 the hot sauce and Worcestershire. Strain through a fine-mesh sieve and keep hot.
Place a couple of 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 in a preheated 350 degree oven for about 4 to 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 sauce. Garnish with some of the fried spinach.
Yield: 4 servings