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MOUSSELINE OF SCALLOPS & SALMON
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient -- Preparation Method
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-----MOUSSELINE-----
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, melted
Salt (to taste)
Pepper (to taste)
Nutmeg (to taste)
16 Ramekins for individual
-- servings (small molds
-- can be used instead)
-----SAUCE-----
1 t 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)
-----GARNISH-----
1 bn Spinach, shredded
1 bn Watercress, shredded
1 t Butter
For the Mousseline: ÿÿÿÿÿÿ
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: ÿÿÿÿÿ
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: ÿÿÿÿÿ
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
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