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Receta Mousseline Of Scallops And Salmon
by Global Cookbook

Mousseline Of Scallops And Salmon
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Ingredientes

  • 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

Direcciones

  1. 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.
  2. 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.
  3. Add in truffles to scallop mix and set aside.
  4. Place the salmon in a processor bowl with the other egg, the reserved egg yolk, salt and pepper. Process for 1 minute.
  5. 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.)
  6. 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.
  7. For the Sauce:Put the shallots, vinegar, and wine into small saucepan and cook till half of the liquid is gone.
  8. Add in cream and bring to a boil, then whip.
  9. Add in butter in small pcs and whisk over medium heat. Remove from heat and adjust the seasonings.
  10. 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).
  11. 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).