Mousseline Of Scallops and Salmon Recipe - Cooking Index
Mousseline Of Scallops and Salmon Recipe - Cooking Index
| Mousseline | ||
| 8 oz | 227g | Salmon - fresh |
| 16 oz | 454g | Scallops - fresh |
| 3 oz | 85g | Eggs (large) |
| 1/2 | Cream - heavy | |
| 1/2 tablespoon | 7.5ml | Truffles - chopped, (opt) |
| 1 oz | 28g | Butter - melted |
| Salt - (to taste) | ||
| Pepper - (to taste) | ||
| Nutmeg - (to taste) | ||
| 16 | Ramekins for individual - - servings (small mo | |
| 1 | Be used instead) | |
| Sauce | ||
| 1 teaspoon | 5ml | Shallots - finely chopped |
| 2 tablespoons | 30ml | Vinegar |
| 1/2 cup | 118ml | Wine - muscadet |
| 1/4 cup | 59ml | Cream - heavy |
| 1/2 lb | 227g / 8oz | Butter - unsalted |
| Pepper - white (to taste) | ||
| Garnish | ||
| 1 | Spinach - shredded | |
| 1 | Watercress - shredded | |
| 1 teaspoon | 5ml | 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 over-blend 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 350F 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
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