Mousseline of Scallops and Salmon ►
Delicate scallop mousseline molds sport a salmon filling. The molds are placed on small circles of wilted spinach and watercress and napped with wine-butter sauce. Chef Verdon suggests that a combination of several sauces could be used for added color if you wish.
- Fresh Salmon - 8 ounces
- Scallops - 16 ounces, fresh
- Eggs - 3, whole
- Heavy (Whipping) Cream - 1/2 quart
- Truffles - 1/2 tablespoon, chopped (optional)
- Unsalted Butter - 1 ounce, melted
- Salt, freshly ground pepper, and nutmeg to taste
- Shallot - 1 teaspoon, minced
- Vinegar - 2 tablespoons
- Muscadet Wine - 1/2 cup
- Heavy (Whipping) Cream - 1/4 cup
- Salted Butter - 1/4 pound
- Unsalted Butter - 1/4 pound
- Freshly ground white pepper to taste
- Spinach - 1 bunch, stemmed and shredded
- Watercress - 1 bunch, stemmed and shredded
- Unsalted Butter - 1 teaspoon
To prepare the mousseline: Remove any skin and bones from the salmon and break it into small pieces. Grind the salmon and scallops separately in a meat grinder or food processor, then cool for 30 minutes in the refrigerator. Place the scallops in the bowl of a food processor with 1 egg, 1 egg white (reserve the yolk for the salmon), salt, pepper, and nutmeg. Process for 1 minute. Slowly add cream until blended (about 3 seconds). Do not overmix or the mixture will be buttery. Add truffles to the scallop mixture and set aside in the refrigerator. Butter the molds, then put the scallop mixture in them.
Preheat the oven to 350 F. Put the salmon mixture in a pastry bag fitted with a large plain tip and push into the center of one mold; pipe salmon into the center. Repeat with all molds. Place the molds in a baking pan and add 1 inch of warm water. Cover the pan with aluminum foil; pierce with small holes to allow the steam to escape. Bake for 30 minutes. Remove and set aside.
To prepare the sauce: Combine the shallots, vinegar, and wine in a small non-aluminum saucepan and simmer over medium heat until reduced by half. Stir in the cream and bring to a boil. Remove from heat and whisk, adding the butter in small pieces. Move the pan on and off the heat to keep it just warm enough to melt the butter. Adjust seasoning off the heat. If bright yellow streaks of butter appear, keep the pan away from heat and whisk in several pieces of butter until it recombines. When finished, set aside and keep just warm over warm water.
To prepare the vegetables: Saute the spinach and watercress in the butter for 1 minute, until wilted.
To serve: Arrange some spinach and watercress on each warmed serving plate, making a circle the same size as the molds Unmold the mousseline on the vegetables. Spoon sauce over the mousseline.