Dieting tips

The Glycaemic Index Diet
The glycaemic index diet system is based on the gi (or glycaemic index), a chart showing food types and a score illustrating the rapidity that the carbs in the food gets converted to sugar in the dieters bloodstream. The believe is that slow acting types of food (ie those foods with a low Gi score), suppress your appetite and mean that you can take in less food without feeling hungry.
It's also extremely good for diabetics, as the low GI foods are useful in reducing increases in blood sugar secretion.

Saumon En Paupiette Au Beurre Blanc

	Category	Seafood Recipes
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Ingredients And Procedures

4 sl Salmon, sliced, thin,

-- about 4 oz each 1/2 lb Scallops

1 ea Egg white

1 c Cream, heavy

Salt (to taste) Pepper, white (to taste) 2 tb Vinegar, wine

1/2 c Wine, white

2 tb Shallots, minced

--------------------------------BUERRE BLANC-------------------------------- 1/4 c Shallots, minced

1/4 c Vinegar, wine, red

1/4 lb Butter, softened

1/8 c Cream, heavy

Put the scallops into a food processor and puree. Add egg white and blend for a few seconds. Slowly add cream and season with salt and white pepper. Lightly pound salmon to a uniform thickness and divide the mousse among the filets. Roll filets into cylinders and place in a buttered baking pan. Sprinkle with shallots, vinegar, wine and pepper, Bake for 5 to 10 minutes in a 250 - 275 F oven, or until just done.

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. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans

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<h1>Saumon En Paupiette Au Beurre Blanc</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 sl Salmon, sliced, thin, <P>-- about 4 oz each 1/2 lb Scallops <P>1 ea Egg white <P>1 c Cream, heavy <P>Salt (to taste) Pepper, white (to taste) 2 tb Vinegar, wine <P>1/2 c Wine, white <P>2 tb Shallots, minced <P>--------------------------------BUERRE BLANC-------------------------------- 1/4 c Shallots, minced <P>1/4 c Vinegar, wine, red <P>1/4 lb Butter, softened <P>1/8 c Cream, heavy <P>Put the scallops into a food processor and puree. Add egg white and blend for a few seconds. Slowly add cream and season with salt and white pepper. Lightly pound salmon to a uniform thickness and divide the mousse among the filets. Roll filets into cylinders and place in a buttered baking pan. Sprinkle with shallots, vinegar, wine and pepper, Bake for 5 to 10 minutes in a 250 - 275 F oven, or until just done. <P>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. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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