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December 2018

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Mousseline Of Scallops and Salmon Recipe

Mousseline Of Scallops and Salmon recipe and other salmon recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Mousseline Of Scallops and Salmon recipe  PDF



MOUSSELINE 8 oz Salmon, fresh Salt (to taste)
16 oz Scallops, fresh Pepper (to taste)
3 lg Eggs Nutmeg (to taste)
1/2 qt Cream, heavy 16 ea Ramekins for individual
1/2 tb Truffles, chopped, (opt) servings (small molds
1 oz Butter, melted can be used instead)

SAUCE 1 ts Shallots, finely chopped 1/4 c Cream, heavy
2 tb Vinegar 1/2 lb Butter, unsalted
1/2 c Wine, Muscadet Pepper, white (to taste)

GARNISH 1 bn Spinach, shredded 1 ts Butter
1 bn Watercress, shredded
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 mi ture in a food processor and run for 1 minute. Slowly add cream until blended (about 3 seconds). Do not overblend or mi ture will be buttery.
Add truffles to scallop mi ture 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 mi ture into them. Put the salmon mi ture into a piping tube and pump the mi ture into the center of the mold (or simply pour mi tures 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

Mousseline Of Scallops and Salmon recipe and other salmon recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
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Last Reviewed on 2018-12-13



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