Mousseline of scallops & salmon
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Salmon, fresh |
| 16 | ounces | Scallops, fresh |
| 3 | larges | Eggs |
| ½ | quart | Cream, heavy |
| ½ | tablespoon | 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) | |
| 1 | teaspoon | Shallots, finely chopped |
| 2 | tablespoons | Vinegar |
| ½ | cup | Wine, Muscadet |
| ¼ | cup | Cream, heavy |
| ½ | pounds | Butter, unsalted |
| Pepper, white (to taste) | ||
| 1 | bunch | Spinach, shredded |
| 1 | bunch | Watercress, shredded |
| 1 | teaspoon | Butter |
Directions
MOUSSELINE
SAUCE
GARNISH
For the Mousseline: =================== Grind the scallops and the shrimp (separately) in a meat grinder or food processor, then cool both in the refrigerator for ½ 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