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 Per serving: 4033 Calories (kcal); 325g Total Fat; (72% calories from fat); 264g Protein; 11g Carbohydrate; 1117mg Cholesterol; 11464mg Sodium Food Exchanges: 1/2 Grain(Starch); 33 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 46 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C55 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1475g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 100 (61%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 40.8mg||13 %|
|Sodium 79.9mg||3 %|
|Potassium 321.2mg||8 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 15g|
|Protein 2.7g||4 %|
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Calories per serving: 164
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