How To make Mousseline Of Scallops and Salmon
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 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 and Salmon's Videos
Fish Mousselines | The French Chef Season 2 | Julia Child
Julia Child's fish with a new look and a new taste is guaranteed to turn anyone into an ardent fish fan.
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Salmon Mousse with Scallop Mousse
Complete recipe with notes at A salmon mousse and a scallop mousse layered to make make a beautiful cold party appetizer served with a herb mayonnaise or as a warm first course served with vermouth and cream reduction with herbs.
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the most decadent smoked salmon mousse
I decided to take down my website, so here’s the recipe instead thank you and sorry for the confusion
Smoked salmon paupiette
Smoked salmon slices 400g
Fish or chicken stock 160g
Double cream 80g
Gelatine leaves 2
Unsalted butter 20g
Worcester and tobasco sauce to taste
Black pepper a few twists
rich and decadent smoked salmon mousse, have you seen those smoked salmon mousses in the deli and thought how lovely they look and probably too difficult to make? Then I hope you will have a go after seeing how easy it is, yes there is technique involved and you will have to follow the method and step by step to achieve it, but it really isn't difficult at all.
In this recipe i line the smoked salmon mousse with sliced smoked salmon which qualifies it for a fancy French name 'paupiette' which really just refers to a dish of sliced meat or fish that is filled with either vegetables or meat or fish, they are typically raw foods which must be roasted or poached, but in this smoked salmon mousse recipe there is no cooking involved.
Genevieve’s Scallop Mousse
A pretty way to serve up the most delicious mousse, which won Gold at the NZ Producers Awards in 2019. Warning: this stuff is addictive!
Seafood Mousseline
Just another school activity!????
How to make a velouté sauce with salmon or other fish | Quick method
Learn how to pan poach salmon in apple cider and make a deliciously easy velouté sauce with the cooking juices. This method works with white fish too.
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