Scallop And Sole Mousselines Recipes

FISH MOUSSELINE WITH SAUCE NANTUA

Steps:

• For the sauce: Heat the butter over low heat. Saute the carrots and onions for 2 minutes. Chop the shrimp, add them, turn up the heat and fry until they turn bright red, about 3 minutes. Flame with the Cognac. Add the wine and reduce by half. Add the stock, bring to a boil and reduce to a simmer. Add the tomato paste, cayenne, paprika, bay leaf and thyme and cook for 30 minutes. Stir in the cream and let bubble a further 10 minutes. Pull out the bay leaf and thyme and blitz the mixture in the food processor. Strain through a fine-mesh sieve. Bring the sauce back to a boil in a saucepan, reducing to sauce consistency. Season with salt and pepper.
• For the fish: Put the fish, cream and egg in a food processor and whiz just a few seconds to form a paste. Stir in the parsley, salt and pepper and chill for 30 minutes.
• Before serving, preheat the oven to 350 degrees F/180 degrees C. Butter 6 ramekins (or a terrine) and put a round of parchment in the bottom of each. Fill the ramekins with the fish mixture. Set them in a baking dish and pour boiling water around to come halfway up the sides. Bake until just set, about 20 minutes.
• Unmold onto warm serving plates. Spoon the sauce over the top, and serve hot.

SCALLOP AND SOLE MOUSSELINES

Steps:

• Rinse scallops and sole and pat dry, then purée in a food processor until very smooth. Force purée through a fine-mesh sieve into a metal bowl, scraping bottom of sieve as needed.
• Set metal bowl in a larger bowl of ice and cold water, then add egg white to purée and stir vigorously with a wooden spoon or rubber spatula until well combined. Add cream 2 tablespoons at a time, stirring after each addition until incorporated. (Mousseline should be the consistency of soft mashed potatoes; if it becomes runny or separates, stop adding cream and chill mixture, covered - still in ice bath - until firmer, about 30 minutes. Then continue adding cream.) Cover bowl and chill mixture 8 hours.
• Put oven rack in middle position and preheat oven to 350°F.
• Cut out 10 rounds of parchment paper to line bottoms of molds and 10 rounds to line tops of molds, using 1 timbale mold as a guide. Brush molds with some melted butter and line bottom of each with a round of parchment. Chill molds 5 minutes (to set butter), then brush paper and sides of molds again with more melted butter.
• Stir salt, pepper, nutmeg, chives, and dill into mousseline, then divide among molds (they will be about two-thirds full). Rap molds on counter once or twice to settle mixture, then put a buttered parchment round, buttered side down, on surface of each mousseline. Put molds in an 8-inch square or round baking pan (2 inches deep) and bake in a hot water bath in oven until mousselines are just set and springy to the touch, 20 to 25 minutes.
• Cool mousselines in molds on a rack until warm, about 10 minutes, then invert onto a large plate and pat dry with paper towels before transferring to soup bowls.

SCALLOP MOUSSE

Steps:

• Preheat the oven to 350 degrees F.
• Place the scallops into the bowl of a food processor and pulse 4 to 5 times. Add the egg whites and pulse until combined. Scrape down the sides of the bowl and add the salt, pepper, nutmeg, lemon zest and parsley. Pulse to incorporate. With the machine running, slowly add all of the cream. Scrape down the sides of the bowl 1 last time, put the lid back on and run for 5 more seconds.
• Place the mousse into a pastry bag or a zip top bag with the tip snipped off and pipe into mini phyllo shells. Bake for 10 minutes. Allow to cool 2 to 3 minutes before serving.

WARM CUCUMBER SOUP WITH SCALLOP AND SOLE MOUSSELINES

Steps:

• Cook cucumbers in a 4- to 5-quart pot of boiling salted water , uncovered, just until water returns to a boil, about 1 minute, then immediately drain in a colander and transfer to a bowl of ice and cold water to stop cooking. Drain cucumbers well, then purée in 2 batches in a blender until as smooth as possible, about 1 minute, transferring to a bowl.
• Peel potato and cut into 1/2-inch cubes. Cook onion, carrot, celery, garlic, bay leaf, and thyme in butter in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, about 3 minutes. Add potato, 4 cups water, pepper, and 1/2 teaspoon salt and simmer, partially covered, until potato is very tender, about 15 minutes. Discard bay leaf and thyme.
• Purée mixture in batches in blender until very smooth, about 1 minute (use caution when blending hot liquids), transferring to a large bowl. Chill, uncovered, until completely cool, about 30 minutes.
• Stir cucumber purée into potato purée and force soup through a fine-mesh sieve into a large bowl, pressing hard on and then discarding solids.
• Stir remaining teaspoon salt into soup, then reheat in a bowl in a microwave or in a saucepan on stovetop over low heat (microwaving is best because it preserves the soup's bright green color). Put 1 mousseline in each of 10 shallow soup bowls and pour warm soup around each.

SCALLOP AND SOLE RAGOUT

Steps:

• Place the stock in a small saucepan and boil until it is reduced by two-thirds. Hold in a warm spot.
• Cut the sole across the fillet into strips about three-quarters of an inch across. Slice the scallops in half horizontally. Set aside.
• Cut the carrot, leek and celeriac into julienne strips about one inch by an eighth of an inch. Remove the stems from the mushrooms and thinly slice the caps.
• Over medium-low heat, place the butter and half the Vouvray in a wide, shallow saucepan with a thick bottom or a skillet. When the butter is melted, add the carrot, leek and celeriac and cook until they're al dente, about five minutes. Add the mushrooms and season lightly with salt and pepper to taste.
• Lay the sole strips over the vegetables and sprinkle with the remaining Vouvray and the fish stock. Season lightly again. Cover the pan and cook over medium heat for two minutes. Add the scallops and cook two minutes longer. The seafood should just turn white. Using a slotted spoon, transfer the fish and scallops to a warm plate. Add the cream and basil to the pan and boil vigorously until the sauce thickens. With the slotted spoon, remove the vegetables to the plate. Taste and season with salt, pepper and lemon juice to taste.
• Serve on large plates, arranging the fish, scallops and vegetables attractively, then spooning the sauce over.