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
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RECIPE
Slice 1/2 onion
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Put a little bit oil into pan, sautéed onion with pinch of sea salt until it becomes sweet
Put 10 g butter and sliced Carrots into the pan.
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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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Morning Sun by Nicolai Heidlas Music
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This was my first experience cooking red meat and seafood, both of which were pretty expensive. Somehow my parents trusted me with the process. And as always, I ran into some obstacles.
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