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Title: Mousseline of Scallops & Salmon
Categories: Fish Mushroom Salmon
Yield: 16 Servings
| 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 use | |
| 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) | ||
| 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
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