Mousseline of Scallops and Salmon

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01

Title: Mousseline of Scallops and Salmon
Categories: Mousse, Seafood, Masterchefs, Frisco, Let
Yield: 16 servings

---------------------------------MOUSSELINE---------------------------------
8 oz Salmon, fresh Salt (to taste)
16 oz Scallops, fresh Pepper (to taste)
3 lg Eggs Nutmeg (to taste)
1/2 qt Cream, heavy 16 ea Ramekins for individual
1/2 tb Truffles, chopped, (opt) -- servings (small molds
1 oz Butter, melted -- can be used instead)

-----------------------------------SAUCE-----------------------------------
1 ts Shallots, finely chopped 1/4 c Cream, heavy
2 tb Vinegar 1/2 lb Butter, unsalted
1/2 c Wine, Muscadet Pepper, white (to taste)

----------------------------------GARNISH----------------------------------
1 bn Spinach, shredded 1 ts Butter
1 bn Watercress, shredded

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

Grind the scallops and the shrimp (separately) in a meat grinder or
food processor, then cool 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 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 scallop-salmon 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

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