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Mousseline of Scallops and Salmon

Make Mousseline of Scallops and Salmon at home with Salmon Fresh Salt, Scallops Fresh Pepper, Lg Eggs Nutmeg, Cream Heavy Ea Ramekins For Individual, and Truffles Chopped. Serves 16. Keep it handy for the next time you cook it.

Ingredients

• 8 oz
• 16 oz
• 3
• 1/2 qt
• 1/2 tbsp
• 1 oz
• 1 tsp
• 2 tbsp
• 1/2 cup

Method (preview)

1. 1

   GARNISH---------------------------------- 1 bn Spinach, shredded 1 ts Butter 1 bn Watercress, shredded

2. 2

   Grind the scallops and the shrimp (separately) in a meat grinder or food processor, then cool both in the refrigerator for 1/2 hour.

3. 3

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

4. 4

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

5. 5

   Slowly add cream until blended (about 3 seconds).

6. 6

   Do not overblend or mixture will be buttery.

7. 7

   Add truffles to scallop mixture and set aside.

8. 8

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

9. 9

   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.)

10. 10

    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.

11. 11

    Bake in a 350 F oven for 30 minutes.

12. 12

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

13. 13

    Add cream and bring to a boil, then whip.

14. 14

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

15. 15

    For the Garnish

16. 16

    Saute spinach and watercress in butter for 1 minute.

17. 17

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

18. 18

    Chef: Rene Verdon, Le Trianon, San Francisco, CA