Mousseline of Scallops and Salmon
| Yield: | 16 Servings |
| Categories: | Seafood, Mousse |
| 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 | |
| DIVIDER | -- servings (small molds | |
| DIVIDER | -- can be used instead) | |
| SAUCE | ||
| 1 | ts | 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 | ts | Butter |
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