Mousseline Of Scallops& Salmon

-MOUSSELINE
- 8 oz Salmon, fresh

16 oz Scallops, fresh

3 lg Eggs

1/2 qt Cream, heavy

1/2 tb Truffles, chopped, (opt)

1 oz Butter, melted

Salt (to taste) Pepper (to taste) Nutmeg (to taste) 16 Ramekins for individual

-- servings (small molds -- can be used instead)
-SAUCE
- 1 t Shallots, finely chopped

2 tb Vinegar

1/2 c Wine, Muscadet

1/4 c Cream, heavy

1/2 lb Butter, unsalted

Pepper, white (to taste)
-GARNISH
- 1 bn Spinach, shredded

1 bn Watercress, shredded

1 t Butter

For the Mousseline: ?????? Grind the scallops and the shrimp (separately) in a meat grinder or food processor, then cool both in the refrigerator for 1/2 hour. Place the scallops in a bowl with 1 egg, 1 egg white (reserve the yolk for the salmon), salt, pepper, and nutmeg. Put the scallop mixture in a food processor and run for 1 minute. Slowly add cream until blended (about 3 seconds). Do not overblend or mixture will be buttery. Add truffles to scallop mixture and set aside. Place the salmon in a processor bowl with the other egg, the reserved egg yolk, salt and pepper. Process for 1 minute. Butter the ramekins or molds, then spoon the scallop mixture into them. Put the salmon mixture into a piping tube and pump the mixture into the center of the mold (or simply pour mixtures into the mold.) Place the ramekins or molds in a shallow pan containing 1 inch of water; cover the pan with aluminum foil pierced with small holes to allow steam to escape. Bake in a 350 F oven for 30 minutes. For the Sauce: ????? Put the shallots, vinegar, and wine into small saucepan and cook until half of the liquid is gone. Add cream and bring to a boil, then whip. Add butter in small pieces and whisk over medium heat. Remove from heat and adjust the seasonings. For the Garnish: ????? Saute spinach and watercress in butter for 1 minute. On hot serving plates, arrange some of the spinach and watercress in small circles the same size as the ramekins or molds. Unmold the scallop-salmon mousse onto the vegetables, top with sauce(s). Note: You may use a combination of sauces to form a design on the plate (American sauce, genoise sauce, tomato sauce can be used interchangeably). Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Rene Verdon, Le Trianon, San Francisco, CA