Viking VSM500 - Manual (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
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