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Mousseline of Scallops and Salmon

Mousseline of Scallops and Salmon is built on Salmon Fresh Salt, Scallops Fresh Pepper, Cream Heavy Ea Ramekins For Individual, Butter Melted Be Used Instead, and Shallots Finely Chopped C Cream Heavy. Keep it handy for the next time you cook it.

Ingredients

• 8 oz
• 16 oz
• 1/2 qt
• 1 oz
• 1 tsp
• 2 tbsp
• 1/2 cup

Method (preview)

1. 1

   Place the scallops in a bowl with 1 egg, 1 egg white (reserve the yolk for the salmon), salt, pepper, and nutmeg.

2. 2

   Put the scallop mixture in a food processor and run for 1 minute.

3. 3

   Slowly add cream until blended (about 3 seconds).

4. 4

   Do not overblend or mixture will be buttery.

5. 5

   Place the salmon in a processor bowl with the other egg, the reserved egg yolk, salt and pepper. Process for 1 minute.

6. 6

   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.)

7. 7

   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.

8. 8

   Bake in a 350 F oven for 30 minutes.

9. 9

   Put the shallots, vinegar, and wine into small saucepan and cook until half of the liquid is gone.

10. 10

    Add butter in small pieces and whisk over medium heat. Remove from heat and adjust the seasonings.

11. 11

    Saute spinach and watercress in butter for 1 minute.

12. 12

    Unmold the scallop-salmon mousse onto the vegetables, top with sauce (s).