INGREDIENTS

INSTRUCTIONS

FOR THE FISH MOUSSE
THE GARNISH
Pre-heat oven to 350 degrees and place a roasting pan half full of water in
it, for baking the terrine. Cut a piece of waxed paper a little larger all
around than the terrine, and a piece of aluminum foil slightly larger than
that. Butter one side of the waxed paper.
Pull the tender leaves and top stems off the watercress (you may save the
rest for watercress soup), and chop them very fine, mince with the white
and tender green of the scallions; saute slowly in 2 tablespoons butter for
a minute or so, until limp. Set aside in a bowl. Look over the salmon to be
sure there are no bones.
Cut fillets into 2-inch pieces and puree with the scallops, using the
steelblade. Remove cover and add the eggs, salt, bread crumbs, 2 cups
cream, the lemon juice, 10 grinds of pepper, and nutmeg. Puree for 30
seconds or so. Remove cover; scrape and stir contents about, and puree
longer if not smooth. When you spoon a little up, mousse should hold its
shape softly- if you think it could take more cream, start the machine
again, and add more in a thin stream, checking that you have not softened
the puree too much. Remove cover, and taste carefully for seasoning -it
should seem a little oversalted and overseasoned if you are to serve it
cold, since the seasonings will become less strong once a mousse is cooked
and cooled.
Assembling the terrine: (The mousse is arranged in layers in the terrine:
plain mousse : green : plain mousse : salmon : ending with plain mousse.
Some of the plain mousse is blended with the watercress and with the
salmon; otherwise the layers would separate when the mousse is sliced.)
Spread a layer of plain mousse in the terrine, filling it by 1/4. Smooth
out with the back of a soup spoon dipped in cold water. Stir a dollop of
mousse into the watercress (about twice the amount of mousse to cress) and
spread into terrine, smoothing it also with a wet spoon. Spread on another
layer of plain mousse, and then remove all but a large dollop of mousse
from the processor bowl. Place salmon in processor with the remaining
mousse and puree for several seconds until smooth; spread the salmon in the
terrine, and top with a final layer of plain mousse, filling the terrine to
the top. Cover with waxed paper, buttered side down, then foil- paper and
foil should not come too far down sides of mold, or water from baking pan
may seep into mousse.
Assembled terrine should be baked promptly, since raw fish deteriorates
rapidly even under refrigeration.
Baking:
pre-heated oven in the pan of hot water. When mousse starts to rise above
rim of terrine, after an hour or more, it is almost done- and not until
then. It is done at an interior temperature reading of 160 degrees.
Can be served hot or cold.
Yield: 8 to 10 servings
Converted by MC_Buster.
Per serving: 3250 Calories (kcal); 232g Total Fat; (63% calories from fat);
109g Protein; 186g Carbohydrate; 1205mg Cholesterol; 10119mg Sodium Food
Exchanges: 10 1/2 Grain(Starch); 10 Lean Meat; 1 Vegetable; 1/2 Fruit; 44
Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9374
Converted by MM_Buster v2.0n.

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