Recipe - Mousseline Of Scallops And Salmon

MOUSSELINE
8 ounce Salmon, fresh
16 ounce Scallops, fresh
3 lg Eggs
One half qt Cream, heavy
One half tablespoon Truffles, chopped, (opt)
1 ounce Butter, melted
Salt (to taste)
Pepper (to taste)
Nutmeg (to taste)
16 Ramekins for individual
servings (small molds
can be used instead)

SAUCE
1 teaspoon Shallots, finely chopped
2 tablespoon Vinegar
One half cup Wine, Muscadet
One fourth cup Cream, heavy
One half pound Butter, unsalted
Pepper, white (to taste)

GARNISH
1 bn Spinach, shredded
1 bn Watercress, shredded
1 teaspoon Butter

For the Mousseline:
===================

Grind the scallops and the shrimp (separately) in a meat grinder or
food processor, then cool both in the refrigerator for One half 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 scallopsalmon 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/mmgcsf.zip