Scallop and Sole Mousselines
1/2 lb sea scallops, tough muscle removed from side of each if necessary
1/2 lb sole fillet, cut into 1-inch pieces
1 tablespoon beaten egg white
1 cup chilled heavy cream
2 tablespoons butter, melted
1/4 teaspoon black pepper
1/8 tsp. freshly grated nutmeg
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh dill
Special equipment:
Parchment paper
Ten 2 oz metal timbale molds 2 inches in diameter
• 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.
• 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, cover 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 degrees 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.
• Brush paper and sides of molds again with more melted butter.
• Stir salt, pepper, nutmeg, chives, and dill into mousseline.
• Divide among molds, they will be about two-thirds full.
• Rap molds on counter once or twice to settle mixture
• 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.
• Invert onto a large plate and pat dry with paper towels before transferring to soup bowls.
Cook’s note:
• Mousselines can be baked 1 day ahead and cooled completely in molds, then chilled in molds, covered.
• Bring to room temperature, and then reheat in a hot water bath in oven about 15 minutes.
Serves 10
Tags: heavy cream, mousseline, sea scallopsRelated recipe posts
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