Viking VSM500SG Use and Care Guide - Page 29

SHRIMP MOUSSELINE 1 pound raw shrimp (peeled and de-veined) TT salt TT pepper 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 TT Salt 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 29