How To make 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: ?????? 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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Full instructions available on the website:
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The Gourmet Pantry with G.H. Mumm Champagne.
#MummatHome #Mumm #ChampagneBrunch #Recipe
G.H. Mumm has partnered with COBO HOUSE’s Executive Head Chef – Devon Hou – to bring her #stayhome Champagne Brunch recipes straight to your doorstep. To challenge your culinary creativity, Devon has created a stylish brunch dish: Seared Scallop with Potato Gnocchi and Sage Brown Butter sauce. The seared scallops with brown butter pair perfectly with Mumm Grand Cordon, the slight caramelization of the scallops will elevate its freshness & beautifully marry its aromatic complexity. This combo will be sure to offer you an unforgettable at home gastronomic experience.
Seared Scallops with Potato Gnocchi and Sage Brown Butter sauce:
Ingredients:
Mumm Grand Cordon x 1
Scallops x 2 pcs
For Potato gnocchi base:
US potato 1pc (250g)
Flour 175g
Small Whole egg 1pc
For Sage brown butter sauce:
Butter 4tbp
Fresh Sage few pcs
Minced Garlic 2pcs
Cooking Procedures:
1) Potato gnocchi base
1. Cook potatoes in boiling salted water for 20 to 25 minutes
2. Drain and leave it aside until cool enough to handle/ Remove the skins.
3. Mash the potatoes
4. Sprinkle over the flour / Scrunch and push the mixture
5. Knead the dough on a flour-dusted surface/ Roll each into a sausage about 2cm thick
6. Slice into 3cm lengths / Use the back of a fork to add grooves / Roll into balls.
7. Cook the gnocchi in boiling salted water for around 1min / They will float to the top when ready
2) Scallop
1.Pan-fry both sides of the scallops for no more than 30 seconds
2. Set aside for plating
3) Sage brown butter sauce
1. Add the butter to a large skillet/ Melt it over medium-low heat and stir until foamy (about 2-3 minutes) / Add the minced garlic and sage.
2. Continue to stir and cook over medium-low heat / Until the sediment in the skillet turns deep golden brown (about 3-5 minutes) / Remove from the heat when it becomes brown
Pairing Note:
Seafood such as scallops are ideal to bring out the fresh fruit & intense complex flavours and aromas of G.H. Mumm Grand Cordon.
Thank you for watching, enjoy responsibly. Video content courtesy of G.H. Mumm International.
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