Recipes

Salmon mousseline with crayfish and scallops with herbs

The salmon mousseline with crayfish and scallops with herbs

By Philippe Laruelle

Ingrédients

For one small log mould - serves around 8

For a log mould 30 cm

Réf : 3206.04 for Scallop

Réf: 3206.30 pour Salmon

Scallop Mousseline filling

  • 75 g of fresh scallops
  • 20 g of single cream
  • 60 g of egg (i.e 1 whole egg)
  • 1 tablespoon of mixture of chopped fresh herbs
  • 100 g of "crunchy" cooked Basmati rice
  • Salt and ground pepper to taste

Salsmon Mousseline with crayfish

  • 350 gr of fresh salmon
  • 250 g of thick creme fraiche
  • 40 g of egg white (i.e 1 egg white)
  • 75 g of cooked peeled crayfish
  • Salt and ground pepper to taste

Instructions

Line the mould with plastic wrap. 

 

Scallop mousseline :

Put the scallops in the food processor. Mix lightly.

Add the egg. Mix.

Season with salt and pepper.

Finish by adding the cream. Pour into a metal bowl.

Add the cold rice and herbs.

Test the stuffing : poach a teaspoon of the stuffing in boiling water, check that it holds together well and the seasoning (if it does not hold well, add egg white).

Pour into the “filling" mould and put in the freezer for 2 hours.

 

Salmon mousseline :

Cut the salmon into small pieces and put it in the food processor. Mix lightly.

Add the egg white, salt and pepper. Mix.

Finish by adding the cream.

Pour into a metal bowl. Add the lightly cut crayfish.

Test the stuffing : poach a teaspoon of the stuffing in boiling water, check that it holds together well and the seasoning (if it does not hold well, add egg white). 

 

Assembly:

Pour ¾ of the salmon stuffing into the mould.

Push the stuffing towards the sides to make room for the scallop mousseline.

Cover with the remaining stuffing. Cover everything well with film and cook in a steam oven for 25 to 30 minutes.

Refrigerate for at least 3 hours.

Enjoy it with a horseradish cream, for example.

The result

MORE ABOUT PHILIPPE LARUELLE

Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

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