SCALLOP AND SOLE MOUSSELINES
Categories Milk/Cream Food Processor Fish Shellfish Appetizer Side Bake Freeze/Chill Quick & Easy Lunch Scallop Spring Chill Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 (2-oz) mousselines
Number Of Ingredients 12
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.
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Kinsay Heibel
[email protected]This dish was a disappointment.
Agnes Auma Jimin
[email protected]I didn't like the taste of the mousseline sauce.
Timothy Spaulding
[email protected]This recipe is too complicated for me. I prefer simpler dishes.
Sam Alexander
[email protected]I'm not sure what went wrong, but my mousseline sauce didn't turn out smooth.
Mohamed Newaz
[email protected]The mousseline sauce is the star of this dish.
Abdulraheem chachar
[email protected]This dish is perfect for a special occasion.
Michelle May
[email protected]I would definitely recommend this recipe to anyone who loves seafood.
Ow ShoetBase
[email protected]This recipe is a keeper. It's easy to make and the results are amazing.
Deion Jones
[email protected]I've made this dish several times and it's always a hit. It's a great way to impress guests.
luvrqt
[email protected]Delicious! The seafood was cooked to perfection and the mousseline sauce was so smooth and creamy.
Sajad Kalhoro
[email protected]This recipe was easy to follow and the dish turned out great. The scallops and sole were cooked perfectly and the mousseline sauce was light and flavorful.
Mohammad Ajgor
[email protected]I'm not a huge fan of seafood, but this dish was surprisingly good. The mousseline sauce really made all the difference.
Zoe Louise
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is an elegant and delicious dish that's perfect for a special occasion.
Harvey Michel
[email protected]I made this dish for my partner on Valentine's Day, and it was a huge hit! The mousseline sauce was so smooth and creamy, and the seafood was cooked perfectly. We'll definitely be making this again.
Somia Yaqoob
[email protected]This is now my go-to recipe for a special seafood occasion. The combination of scallops and sole is divine, and the mousseline sauce is light and flavorful. My guests were raving about it!