Timbales of Sole & Scallop Mousseline with Chive Beurre Blanc

Timbales of Sole & Scallop Mousseline with Chive Beurre Blanc
Photo by France Ruffenach


  • ½ tsp. kosher salt
  • Salt and freshly ground white pepper
  • 1-¼ lb. sole, skinned, fat trimmed, bones removed
  • ¼ tsp. freshly ground white pepper
  • Butter for greasing the molds
  • ½ tsp. good-quality white-wine vinegar
  • 14 oz. sea scallops, rinsed and patted dry
  • + 14 more ingredients
    • 1 cup heavy cream, chilled
    • 8 small sprigs fresh chervil
    • 1 Tbs. unsalted butter
    • 1 large shallot, thinly sliced
    • Salt and freshly ground white pepper to taste
    • 7 whole black peppercorns
    • 1-½ Tbs. snipped fresh chives
    • ¾ to 1-½ oz. (4 to 8 tsp.) imported or domestic caviar (I prefer osetra)
    • 3 sprigs fresh thyme
    • 1 large egg
    • Fresh lemon juice to taste
    • 12 oz. (24 Tbs.) cold unsalted butter, cut into pieces
    • 2 cups dry white wine, preferably Sauvignon Blanc
    • 3 large leeks, roots and dark green parts removed, white and light green parts halved lengthwise, rinsed well, and cut crosswise into 3/8-inch slices

Combine the scallops and the egg in a food processor; sprinkle the salt and white pepper over them. Turn on the processor and add the cream through the feed tube. Process until the mixture is smooth; about 10 seconds total. Don’t overprocess or the mousse will turn out rubbery. With a stiff rubbe...

View full recipe at Fine Cooking


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