Mousseline of scallops & salmon
Yield: 16 Servings MM
Ingredients:
- 8 oz Salmon fresh
- 16 oz Scallops fresh
- 3 lg Eggs
- 1/2 qt Cream heavy
- 1/2 tb Truffles chopped (opt)
- 1 oz Butter
Instructions:
melted Salt (to taste) Pepper (to taste) Nutmeg (to taste) 16 Ramekins for individual -- servings (small molds -- can be used instead) MMMMM---------------------------SAUCE-------------------------------- 1 ts Shallots finely chopped 2 tb Vinegar 1/2 c Wine Muscadet 1/4 c Cream heavy 1/2 lb Butter unsalted Pepper white (to taste) MMMMM--------------------------GARNISH------------------------------- 1 bn Spinach shredded 1 bn Watercress shredded 1 ts Butter For the Mousseline: =================== Grind the scallops and the shrimp (separately) in a meat grinder or food processor then cool both in the refrigerator for 1/2 hour. Place the scallops in a bowl with 1 egg 1 egg white (reserve the yolk for the salmon) salt pepper and nutmeg. Put the scallop mixture in a food processor and run for 1 minute. Slowly add cream until blended (about 3 seconds). Do not overblend or mixture will be buttery. Add truffles to scallop mixture and set aside. Place the salmon in a processor bowl with the other egg the reserved egg yolk salt and pepper. Process for 1 minute. Butter the ramekins or molds then spoon the scallop mixture into them. Put the salmon mixture into a piping tube and pump the mixture into the center of the mold (or simply pour mixtures into the mold.) Place the ramekins or molds in a shallow pan containing 1 inch of water; cover the pan with aluminum foil pierced with small holes to allow steam to escape. Bake in a 350 F oven for 30 minutes. For the Sauce: ============== Put the shallots vinegar and wine into small saucepan and cook until half of the liquid is gone. Add cream and bring to a boil then whip. Add butter in small pieces and whisk over medium heat. Remove from heat and adjust the seasonings. For the Garnish: ================ Saute spinach and watercress in butter for 1 minute. On hot serving plates arrange some of the spinach and watercress in small circles the same size as the ramekins or molds. Unmold the scallop-salmon mousse onto the vegetables top with sauce(s). Note: You may use a combination of sauces to form a design on the plate (American sauce genoise sauce tomato sauce can be used interchangeably). Source: Great Chefs of San Francisco Avon Books 1984 Chef: Rene Verdon Le Trianon San Francisco CA
