Les Chefs de France Seafood Galette Posted by FootsieBear 8/14/02 5:38:09 am Source: Les Chefs De France At Epcot Yield: 8 servings 8 ounces grouper Salt and pepper to taste 2 egg whites 4 cups heavy cream, divided 1/2 ounce (1 tablespoon) Dijon mustard 6 drops hot sauce 8 drops Worcestershire sauce 2 tablespoons chopped chives 1 tablespoon chopped cilantro 4 ounces lobster, chopped 8 ounces each salmon, shrimp, crab meat, chopped Melted butter for ring molds Olive oil for sautéing 3 shallots, finely chopped 2 tablespoons red wine vinegar 2 cups white wine Chopped tarragon to taste 14 ounces unsalted butter Heat oven to 350 degrees F. Cube grouper. Place in the work bowl of a food processor. Add salt and freshly ground pepper to taste. Process until smooth. Add egg whites. Process until well-incorporated. With the machine running, add 3 cups cream in a steady stream. Add grouper mixture to mixing bowl. Add mustard, hot sauce, Worcestershire sauce, chives and cilantro. Add chopped salmon, lobster, shrimp and crab meat. Butter 8 (6-ounce) ring molds. Fill with seafood mixture. Bake 20 minutes. Sauté shallots in butter. Add red-wine vinegar, white wine and chopped tarragon to a sauté pan. Let cook until reduced in volume by two-thirds. Add 1 cup heavy cream and bring to a boil. Let reduce in volume to half. Add salt and pepper to taste. With mixture simmering, add butter in small pieces. Using a hand-held mixer, whip the sauce right in the pan to give the mixture a smooth, white, foamy consistency. Heat olive oil in a sauté pan. Pan-fry baked galettes until golden on both sides. Place galettes on plates. Add sauce. Garnish as desired.