Seafood Mousseline Recipe

Change it to salmon and cook it in a terrine mold in a water bath for a salmon terrine mix in chunks of smoked salmon or herbs for garnish and flavor. Change the shrimp to chicken and you ve got a chicken mousseline add lots of herbs and some shallot some lemon zest for an amazing dumpling in chicken soup or ravioli filling. Mousseline translates as muslin in french and as this also describes a delicate light cloth which neatly sums up the texture needed.

Camila Farah

Slowly drizzle in the cream in. Ingredients 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. Heat the butter over low heat. Add the stock bring to a boil and reduce to a simmer. Reserve half of the chopped shrimp.

8 ounces shrimp peeled and deveined shells reserved for stock if you wish and well chilled. Coarsely chop all of the shrimp or slice into 1 2 inch pieces and pulse in a food processor. In the food processor process to a fine purée the scallops and seasoning. Add the wine and reduce by half. See full recipe on.

If necessary use a. Heat the butter over low heat. Ingredients 2 cups cooked shrimp minced cup minced onion cup minced celery 1 10 75 ounce can condensed cream of celery soup 1 8 ounce package cream cheese softened 1 envelope 1 tablespoon unflavored gelatin 1 tablespoon fresh lemon juice 1 cup mayonnaise. Directions for the filling warm a saute pan with a small amount of olive oil. Saute the carrots and onions for 2 minutes.

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For the fish mousse. Add the egg egg white and process some more then finally process the cream into the mixture. Put the remaining shrimp in a food processor and process to as fine a paste as you. Chop the shrimp add them turn up the heat and fry until they turn bright red about 3 minutes. Take the diced shrimp finely diced elbow lobster.

Instructions dice the scallions 1 4 inch and reserve. It will not hold up to strong or heavy flavors or textures. Put the chopped fish in a food processor and run it at high speed until the fish has a very tight. Chop the shrimp add them turn up the heat and fry until they turn bright red about 3 minutes. 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 lightly beaten egg white 1 cup chilled.

Saute the carrots and onions for 2 minutes. Butter 6 small stainless steel cups 1 1 2 inch. Directions for the sauce. As a classic mousseline sauce is so light and airy you need to think carefully about what to serve the sauce with. Flame with the cognac.

Flame with the cognac. Saute the carrots and onions for 2 minutes. Instructions dice the scallions 1 4 inch and reserve. For the fish mousse. If necessary use a.

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As a classic mousseline sauce is so light and airy you need to think carefully about what to serve the sauce with. 8 ounces shrimp peeled and deveined shells reserved for stock if you wish and well chilled. Slowly drizzle in the cream in.