How To make Mousseline Of Scallops& Salmon
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 used instead) SAUCE:
1 t 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 t 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
How To make Mousseline Of Scallops& Salmon's Videos
Recette - Saumon Teriyaki - 鮭の照り焼き- Teriyaki Salmon - HeyLittleJean
Recette - Saumon Teriyaki - 鮭の照り焼き- Teriyaki Salmon - HeyLittleJean
Bonjour à tous, voici ma recette du saumon teriyaki (鮭の照り焼きSake no Teriyaki). C'est une recette relativement simple à la portée de tous.
J'utilise dans cette recette du saumon avec sa peau mais vous pouvez tout à faite en utiliser sans la peau. Si vous conservez la peau, l'idée est de pouvoir griller cette peau et la rendre croustillante. Cela donne une texture supplémentaire.
Mais j'ai constaté que si vous achetez du saumon en barquette ou surgelé et pas chez votre poissonnier, le saumon est vendu le plus souvent sans la peau.
N'hésitez pas également à faire de la sauce en plus si vous le souhaitez car cette sauce une fois réduite et rendue plus sirupeuse se marie également bien avec du riz blanc.
Enjoy !
Ingrédients :
2 pavés de saumon
3 c.s. de sauce de soja
1 c.s. de Mirin
1 c.s. de Sake
1 c.s. de miel ou de sirop d'érable
4 gousse d'ail
20 g de gingembre
1 c.s. d'huile (arachide ou tournesol)
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Music :
Morning Sun by Nicolai Heidlas Music
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Music provided by Audio Library
Les Amis d' Escoffier Society of Chicago - Preparation of a Signature Dish
todaysworldkitchen.com
Pan Seared Loup de Mer- Chanterelle Mushrooms, Salsify Brown Butter and Chicken Jus.
Part of a very special look inside the workings of an Auguste d'Escoffier Society Dinner.
todaysworldkitchen.com
Sea bream & Scallop Mousseline
Perfect Seared Scallops ~ Heirloom Tomato Chutney Recipe ~ Date Night ~ Cheoff Geoff
If you want to think like a chef, you must master classical cooking techniques. Watch Cheoff Geoff teach you how to sear the perfect scallop and learn how to make an heirloom tomato chutney recipe.
Print/Download Recipe Card:
Searing scallops may look difficult, but if you handle them properly and use classical cooking techniques, you can get the perfect sear every time. This is a great date night idea. Bring the restaurant experience home with your favourite wine. The heirloom tomato chutney is the perfect compliment—a melding of sweet, spicy and sour flavours—to go with the delicateness of the scallops. Bon Appetit!
Mumm At Home: Scallops & Gnocchi Champagne Brunch by Devon Hou
The Gourmet Pantry with G.H. Mumm Champagne.
#MummatHome #Mumm #ChampagneBrunch #Recipe
G.H. Mumm has partnered with COBO HOUSE’s Executive Head Chef – Devon Hou – to bring her #stayhome Champagne Brunch recipes straight to your doorstep. To challenge your culinary creativity, Devon has created a stylish brunch dish: Seared Scallop with Potato Gnocchi and Sage Brown Butter sauce. The seared scallops with brown butter pair perfectly with Mumm Grand Cordon, the slight caramelization of the scallops will elevate its freshness & beautifully marry its aromatic complexity. This combo will be sure to offer you an unforgettable at home gastronomic experience.
Seared Scallops with Potato Gnocchi and Sage Brown Butter sauce:
Ingredients:
Mumm Grand Cordon x 1
Scallops x 2 pcs
For Potato gnocchi base:
US potato 1pc (250g)
Flour 175g
Small Whole egg 1pc
For Sage brown butter sauce:
Butter 4tbp
Fresh Sage few pcs
Minced Garlic 2pcs
Cooking Procedures:
1) Potato gnocchi base
1. Cook potatoes in boiling salted water for 20 to 25 minutes
2. Drain and leave it aside until cool enough to handle/ Remove the skins.
3. Mash the potatoes
4. Sprinkle over the flour / Scrunch and push the mixture
5. Knead the dough on a flour-dusted surface/ Roll each into a sausage about 2cm thick
6. Slice into 3cm lengths / Use the back of a fork to add grooves / Roll into balls.
7. Cook the gnocchi in boiling salted water for around 1min / They will float to the top when ready
2) Scallop
1.Pan-fry both sides of the scallops for no more than 30 seconds
2. Set aside for plating
3) Sage brown butter sauce
1. Add the butter to a large skillet/ Melt it over medium-low heat and stir until foamy (about 2-3 minutes) / Add the minced garlic and sage.
2. Continue to stir and cook over medium-low heat / Until the sediment in the skillet turns deep golden brown (about 3-5 minutes) / Remove from the heat when it becomes brown
Pairing Note:
Seafood such as scallops are ideal to bring out the fresh fruit & intense complex flavours and aromas of G.H. Mumm Grand Cordon.
Thank you for watching, enjoy responsibly. Video content courtesy of G.H. Mumm International.
scallops with salmon tartar
Universal mind factory