Name: Mousseline of Scallops and Salmon
Ingredients: 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 servings (small molds can be used instead); 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); 1 bn Spinach, shredded; 1 bn Watercress, shredded; 1 ts Butter

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CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Dairy	American	Mousse, Seafood, Masterchefs, Frisco, Let	16	Servings

INGREDIENTS

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 servings (small molds can be used instead)
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)
1	bn	Spinach, shredded
1	bn	Watercress, shredded
1	ts	Butter

INSTRUCTIONS

MOUSSELINE
SAUCE
GARNISH
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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