Try this Mousseline of Scallops and Salmon recipe, or contribute your own.
Suggest a better descriptionFor 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 16 | ||
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Calories: 307 | ||
Calories from Fat: 236 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.3g | 35 % | |
Saturated Fat 14.7g | 73 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 276.3mg | 85 % | |
Sodium 168.2mg | 6 % | |
Potassium 348.8mg | 9 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.3g | ||
Protein 14.6g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 307
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