Mousseline Of Scallops& Salmon
-----MOUSSELINE----- 8 oz Salmon, fresh 16 oz Scallops, fresh 3 lg Eggs 1/2 qt Cream, heavy 1/2 tb Truffles, chopped, (opt) 1 oz Butter, melted Salt (to taste) Pepper (to taste) Nutmeg (to taste) 16 Ramekins for individual -- servings (small molds -- can be used instead) -----SAUCE----- 1 t Shallots, finely chopped 2 tb Vinegar 1/2 c Wine, Muscadet 1/4 c Cream, heavy 1/2 lb Butter, unsalted Pepper, white (to taste) -----GARNISH----- 1 bn Spinach, shredded 1 bn Watercress, shredded 1 t Butter For the Mousseline: SectionsAbout Us© Quench Magazine |