Scallop and Sole Mousselines

Name: Scallop and Sole Mousselines
Cook time: 1 1/2 hours
Total time: 10 hours
Yield: Makes 10 (2-oz) mousselines
Ingredients: 1/2 lb sea scallops, tough muscle removed from side of each if necessary; 1/2 lb sole fillet, cut into 1-inch pieces; 1 tablespoon lightly beaten egg white; 1 cup chilled heavy cream; 2 tablespoons unsalted butter, melted; 1/4 teaspoon salt; 1/8 teaspoon black pepper; Large pinch of freshly grated nutmeg; 2 teaspoons chopped fresh chives; 1 teaspoon chopped fresh dill; parchment paper; 10 (2-oz) metal timbale molds (2 inches in diameter)

Sole mousselines are a culinary classic — we added scallop to bring in a note of sweetness that perfectly balances the fresh flavor of the cucumber soup. The mousselines would also be delicious served on their own with a beurre blanc, or the purée could be spread and baked in a loaf pan and served as fish pâté. This recipe is an accompaniment for Warm Cucumber Soup with Scallop and Sole Mousselines.

August 20, 2004

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.

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