Mousseline Of Scallops & Salmon Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
MOUSSELINE
8 ounce: Salmon, fresh
16 ounce: Scallops, fresh
3 large: Eggs,
1/2 quart: Cream, heavy
1/2 tbsp: Truffles, chopped,, opt
1 ounce: Butter, melted
Salt, to taste
Pepper, to taste
Nutmeg, to taste
16: Ramekins for individual, servings (small molds - can be used instead)
SAUCE
1 tsp: Shallots, finely chopped
2 tbsp: Vinegar,
1/2 cup: Wine, Muscadet
1/4 cup: Cream, heavy
1/2 lbs: Butter, unsalted
Pepper, white, to taste
GARNISH
1 bunch: Spinach, shredded
1 bunch: Watercress, shredded
1 tsp: Butter,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Fish