Three-Fish Mousseline

Name: Three-Fish Mousseline
Cuisine: France
Ingredients: 1 large leek, white part only, well washed and finely chopped; Stems of a bunch of fresh dill, chopped; Small bouquet garni; ⅓ cup heavy cream; 6 to 12 tablespoons unsalted butter, to your personal taste, at room temperature; ⅓ to ½ cup crème fraîche, to your personal taste; Sweet yellow mustard; 2 to 3 tablespoons chopped fresh dill, to your personal taste; 2 to 3 cups deep-chilled heavy cream as needed; 2 cups fish fumet; 2 cups fresh or bottled clam juice; 2 cups dry white wine (Sauvignon Blanc or Chardonnay); 2 cups dry white wine (Sauvignon Blanc or Chardonnay); 2 cups dry white wine (Sauvignon Blanc or Chardonnay); Feet of the scallops; 4 large shallots, finely chopped; ½ pound large deep-sea scallops, feet removed (save for the sauce) and diced; 3 large egg whites; ½ pound halibut fillet, skin and bones removed, diced; 6 tablespoons unsalted butter, at room temperature; ¼ pound smoked salmon of your choice, in one piece; 35 turns of the pepper mill; 1½ to 2 teaspoons salt, to your personal taste; Fresh lemon juice

Preparation info

FFR—
12 to 16
first-course main-course servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

If you serve this composition as a luncheon main course, foresee a light jardinière of vegetables as an accompaniment, Use “day boat,” large deep-sea scallops which have not been previously frozen, and either Scottish or Nava Scotia smoked salmon, if you do not smoke your own fish.

This is serious culinary work, so please understand the techniques described in this recipe as outlined in the preceding pages before you start working; you will gain time, make no mistakes, and not lose

Ingredients

Europe
France
Starter
Lunch
Fish course
Pescatarian
Mediterranean
Gluten-free

Ingredients

Method