RSWLiving - - Culinary -

Serves 4

1 side of wild salmon (2-3 pounds) ½ pounds fresh scal­lops 1 egg 4 ta­ble­spoons heavy cream 1/8 tea­spoon each of salt, white pep­per and nut­meg ½ tea­spoon of Old Bay Sea­son­ing and the zest of 1 lemon ¼ pound of but­ter

Re­move the blood­line and pin bones of the salmon, try­ing to keep the thick­ness even. In a food pro­ces­sor, add scal­lops, salt, white pep­per, nut­meg, Old Bay and lemon zest. Pulse in­gre­di­ents for 30 sec­onds. Add heavy cream and pulse again for 30 sec­onds un­til a mousse-like con­sis­tency. Place mousse on the salmon and roll. Cut into 2-inch wide sec­tions and place on a bak­ing pan with the scal­lop mousse side up. Driz­zle with melted but­ter and bake at 350 de­grees for 15-18 min­utes.


1 stick of but­ter, 2 shal­lots, 2 crushed cloves of gar­lic, salt and pep­per to taste, 2 sprigs of dill, ½ cup of white wine, 1 cup of heavy cream and ½ cup of fish broth or clam juice.

In a saucepan melt 1½ sticks of but­ter, chopped shal­lots

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