Viking VSM700, VSM500 manual Shrimp Mousseline

SHRIMP MOUSSELINE

1 pound raw shrimp (peeled and de-veined) TT salt

TTpepper TT cayenne

2 oz Heavy cream

1 pint Heavy Cream (for whipping cream) Makes about twenty timbales

•Pre heat the oven 300ºF or 150ºC

•Place the raw shrimp in a food processor and puree

•Add the salt, pepper, and cayenne then slowly add the cream

•Refrigerate until cool

•Put heavy cream into the mixer bowl and using a wire whisk beat the cream until soft peaks

•Gently fold the whipping cream into the shrimp mixture until light and fluffy

•Fill the timbales with the shrimp mousseline and bake in a water bath until firm

•Serve with a bell pepper coulis (see page 32)

SALMON MOUSSELINE ON CROUTONS 4 oz Salmon filet

TTSalt TT pepper

3oz Hickory wood

4 sprigs of rosemary

4 oz Heavy cream

1 loaf French bread (See page 36) Olive oil

Serves about 15 people

•Place the hickory and the rosemary wood in the smoker

•Put the salmon in the smoker and let it smoke for 30 minutes

•Once smoked crumble the fish by hand and place it in the mixer bowl

•Add the salt and pepper to the fish mixture,

•Mix using the whisk, slowly adding the cream until it is smooth

(it should still have some of the texture to it)

•Make small round shaped croutons using French bread

•Pipe the salmon mousseline onto the croutons

•Top with fine caviar or salmon roe

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