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Ингредиенты
- 8 ounce Salmon, fresh
- 16 ounce Scallops, fresh
- 3 lrg Large eggs
- 1/2 quart Cream, heavy
- 1/2 Tbsp. Truffles, minced, (opt)
- 1 ounce Butter, melted
- Salt (to taste)
- Pepper (to taste)
- Nutmeg (to taste)
- 16 x Ramekins for individual servings (small molds can be used instead)
- 1 tsp Shallots, finely minced
- 2 Tbsp. 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 tsp Butter
Инструкции
- For the Mousseline:Grind the scallops and the shrimp (separately) in a meat grinder or possibly food processor, then cold 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 mix in a food processor and run for 1 minute. Slowly add in cream till blended (about 3 seconds). Don't overblend or possibly mix will be buttery.
- Add in truffles to scallop mix 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 possibly molds, then spoon the scallop mix into them. Put the salmon mix into a piping tube and pump the mix into the center of the mold (or possibly simply pour mixtures into the mold.)
- Place the ramekins or possibly 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 min.
- For the Sauce:Put the shallots, vinegar, and wine into small saucepan and cook till half of the liquid is gone.
- Add in cream and bring to a boil, then whip.
- Add in butter in small pcs and whisk over medium heat. Remove from heat and adjust the seasonings.
- For the Garnish:Saute/fry spinach and watercress in butter for 1 minute. On warm serving plates, arrange some of the spinach and watercress in small circles the same size as the ramekins or possibly molds. Unmold the scallop-salmon mousse onto the vegetables, top with sauce(s).
- Note: You may use a combination of sauces to create a design on the plate (American sauce, genoise sauce, tomato sauce can be used interchangeably).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 12 servings | |
| Calories 340 | |
| Calories from Fat 267 | 79% |
| Total Fat 30.22g | 38% |
| Saturated Fat 17.43g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 153mg | 51% |
| Sodium 133mg | 6% |
| Potassium 358mg | 10% |
| Total Carbs 2.97g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.54g | 0% |
| Protein 13.04g | 21% |
