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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Prissa Brown
[email protected]I would definitely make this dish again.
Raheem Qureshi
[email protected]This dish is a great way to use up leftover scallops and sole. It's also a very budget-friendly meal.
veets
[email protected]Not a fan.
Casey Smith
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved it.
Cornell Taylor
[email protected]This dish was a bit too bland for my taste. I think it could have used more seasoning.
Hollie Tate
[email protected]I'm not a big fan of seafood, but I thought this dish was surprisingly good. The scallops and sole were both very flavorful.
Esther Anamaindo
[email protected]Meh.
Shanzy Malik
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
Rigers Xhejo
[email protected]This dish was a bit too complicated for me. I think I'll stick to simpler recipes.
Pritish Kumar
[email protected]I thought the sauce was a bit too rich for my taste, but the scallops and sole were cooked perfectly.
Mst Tulika
[email protected]Nice!
Sachin sah
[email protected]This recipe is a keeper! I've made it twice now and it's always a hit with my family and friends.
Chamod Deshan
[email protected]The flavors in this dish were amazing. I loved the combination of the scallops and sole with the mousseline sauce.
kamonica scutchings
[email protected]Wow! 10/10, would recommend.
Ruby Ruzy
[email protected]This dish is elegant and perfect for a special occasion. I was impressed with how easy it was to make.
Mary Ann Thomas
[email protected]Not bad!
MD Lemon Hossen
[email protected]The textures of the fish were on point, firm yet flaky, and the sauce complemented them perfectly.
Crazy Rose
[email protected]This dish was absolutely delicious! The scallops and sole were cooked perfectly, and the mousseline sauce was light and flavorful. I will definitely be making this again.