Scallop and Sole Mousselines Recipe

Posted by
Rate It!
Scallop and Sole Mousselines
Add your photo!
Ingredients
10
Count
Nutrition
104
Calories
Total time
600
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. 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.
  2. 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.
  3. Put oven rack in middle position and preheat oven to 350°F.
  4. 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.
  5. 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.
  6. 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.
  7. Cooks' note: Mousselines can be baked 1 day ahead and cooled completely in molds, then chilled in molds, covered. Bring to room temperature, then reheat in a hot water bath in oven about 15 minutes.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 103.87 Kcal (435 kJ)
Calories from fat 66.89 Kcal
% Daily Value*
Total Fat 7.43g 11%
Cholesterol 42.05mg 14%
Sodium 283.92mg 12%
Potassium 120.86mg 3%
Total Carbs 1.55g 1%
Sugars 0.03g 0%
Dietary Fiber 0.02g 0%
Protein 7.93g 16%
Vitamin C 0.3mg 0%
Iron 0.2mg 1%
Calcium 16.1mg 2%
Amount Per 100 g
Calories 167.17 Kcal (700 kJ)
Calories from fat 107.66 Kcal
% Daily Value*
Total Fat 11.96g 11%
Cholesterol 67.67mg 14%
Sodium 456.95mg 12%
Potassium 194.52mg 3%
Total Carbs 2.49g 1%
Sugars 0.04g 0%
Dietary Fiber 0.03g 0%
Protein 12.76g 16%
Vitamin C 0.4mg 0%
Iron 0.4mg 1%
Calcium 25.8mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 2.7
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top