Mousseline Of Scallops And Salmon

It’s a radical transformation. It’s not an improved inner man, but a total replacement of the old with the new. A new heart that now has the capabilities and desires to function on an entirely different spiritual plane. So when this new soul seeks its ultimate pleasures in the passing and trivial things that the old soul chased after, it only sets itself up for failure. It’s like trying to drive a new $300,000 yacht down the parkway. You’ll be disappointed.

Randy Smith

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

INGREDIENTS

8	oz	Salmon, fresh
16	oz	Scallops, fresh
3		Eggs
1/2	qt	Cream, heavy
1/2	T	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	t	Shallots, finely chopped
2	T	Vinegar
1/2	c	Wine, Muscadet
1/4	c	Cream, heavy
1/2	lb	Butter, unsalted
		Pepper, white to taste
1		Spinach, shredded
1		Watercress, shredded
1	t	Butter

INSTRUCTIONS

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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