Grandma Dave

Seafood Mousseline

Yield 2.5 pounds Mousseline

Olive oil                                            1 T

Garlic                                                1 T

White wine                                        ¼ cup

Scallops                                            1 pound

Prawns peeled and deveined              1 pound

Eggs  separated                                 4

Fresh chopped herbs (optional) Parsley, chives, chervil.

Salt and pepper to taste

Method:

Heat olive oil in Sautee pan, and sauté garlic.

Deglaze with white wine, reduce by half, and set aside to cool.

In small food processor puree scallops while adding half of the cooled liquid mixture first, then two egg yolks.

Puree until smooth, Season with S & P and herbs, remove into bowl and fold in whites with ¼ turns over ice.

Repeat process, with the prawns.

You may fold both Mousselines together, or keep separate for contrast of color and texture.

Note: I keep the Mousselines separate for ring molds, but blend together for seafood cakes. For the Napoleon I make an additional Mousseline with Wild Salmon and put them down separate between layers of fresh puff pastry.

Poached Seafood in Smokey Chipotle Broth

Yield: 6 portions

Prep time: 40 minutes

Cooking time 60 minutes

Broth:

1T olive oil

1T garlic, finely chopped

1 large onion, rough cut

2 carrots, large dice

2 stalks celery, large dice

2 medium tomatoes

2 cups white wine

2 quarts fish stock, chicken stock, or vegetable broth

2 chipotle peppers

3 kefir lime leaves

Kosher salt and fresh ground pepper

Method:

Heat olive oil in a large pot, and Sautee garlic, onion, carrots and celery for five minutes.

Add tomatoes and white wine and reduce wine by half.

Add stock or broth and bring up to boil.

Turn down to a simmer, add chipotle and lime leaves and cook for 20 minutes.

Seafood:

2 ½ - 3 lbs fresh seafood of choice cut into 2 to 3 ounce pieces.

2 quarts of the smoky broth from above.

1 lb. carrots, julienned

1 lb. snow peas, julienned

2 lemons juiced

Kosher salt and fresh ground pepper

Method:

Poach seafood in broth until almost cooked.

Add julienned vegetables and cover for 3 minutes.

Season with lemon juice and salt and fresh ground pepper.