Scallop mousselines

Scallop mousselines

By
From
Encyclopedia of Food and Cookery
Serves
6

A French word meaning muslin (cheesecloth), which is the name given to various preparations that are as feather-light as the delicate fabric.

Other shellfish or fresh fish may be used to make these delicate mousselines.

Ingredients

Quantity Ingredient
375g fresh scallops
freshly ground white pepper
nutmeg
3 egg whites
500g sour cream
salt

Method

  1. Remove any dark beards from scallops and place them in a food processor fitted with a steel blade. Add 1 teaspoon salt and a pinch each of pepper and nutmeg and process until smooth. Add egg whites and process again until smooth.
  2. Put container in refrigerator and chill for 30 minutes. Return container to processor, switch on motor and pour chilled cream through feed tube. When cream and scallop mixture are combined, switch off. Adjust seasoning, return container to refrigerator and chill for 1 hour.
  3. To make mixture by hand, finely mince scallops, place in a bowl and add seasonings. Beat egg whites with a fork and add them gradually to scallops, beating vigorously with a wooden spoon to make a smooth, pliable paste. Cover bowl, place in refrigerator and chill thoroughly, then set bowl over ice and add chilled sour cream a little at a time, beating thoroughly with a wooden spoon. Adjust seasoning.
  4. Fill 6 buttered 125 ml moulds to brim with mousseline mixture and smooth tops. Place moulds in a large roasting tin and add enough warm water to come halfway up sides of moulds. Cover with a sheet of buttered baking paper and bake in a preheated moderate oven for 10–12 minutes or until a skewer inserted in the centre of a mousseline comes out clean. Turn mousselines out onto heated plates and serve with a sauce such as beurre blanc or velouté.

Note

  • The mousselines may be cooked 24 hours ahead and chilled, covered. To serve, place moulds in a roasting tin of hot water and cover as before; reheat in a preheated hot oven for 10 minutes.

    The coral from the scallops may be removed, poached separately for 30 seconds in white wine, and used to garnish the mousselines. Or the corals can be puréed and added to the sauce.

Variation

  • Chicken mousselines: Make as for scallop mousselines, substituting 500 g boneless breast of chicken for the scallops. After egg whites have been added, work mixture through a sieve to remove small sinews. Place mixture in a bowl over ice, then beat in cream a little at a time, as described.
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