MOUSSELINE OF SCALLOPS & SALMON

      Title: MOUSSELINE OF SCALLOPS & SALMON
  Categories: Fish
       Yield: 16 Servings
  
 MMMMM-------------------------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)
 
 MMMMM---------------------------SAUCE--------------------------------
       1 ts 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)
 
 MMMMM--------------------------GARNISH-------------------------------
       1 bn Spinach, shredded
       1 bn Watercress, shredded
       1 ts 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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