Steamed Giant Scallop
and Salmon Pillow

The secret to making this dish is allowing the steaming of the pillows to happen slowly, even pulling them from the heat a little early and letting them rest in a warm place for an extra ten minutes. This way, everything inside cooks thoroughly but doesn't overcook and dry out. The mousse also goes a long way to keeping this dish silky.
Serves 6.

INGREDIENTS
24 Napa cabbage leaves, blanched (use middle outside leaves)

12 ounces Prawn mousseline (see recipe below)

18 ounces Salmon filet, about 2" inches thick, separated into 6 portions

18 ounces Sea scallops, separated into 6 portions

6 cups Classic brunoise (see recipe below)

12 ounces Foie gras sauce (see recipe below) Salt and pepper,
Chopped parsley, to garnish


DIRECTIONS:
To build the pillow, lay out a large piece of plastic wrap. On top of the wrap, lay out four of the blanched cabbage leaves so that they overlap slightly. Put a large tablespoon of the mousse in the center and then place one portion of the salmon on top. Season the salmon; then place one portion of the scallops on top and season. Finally, place more mousse on the scallops and wrap the cabbage around, closing it all up by wrapping the plastic wrap tightly around the cabbage. Repeat with the remaining portions. Sweat the brunoise in whole butter, thyme, and seasoning. Make the foie gras sauce and keep warm.

TO PLATE:
Steam the pillow for approximately 8-10 minutes or until firm. Set aside in warm place for 8-10 minutes. Warm the brunoise. Ladle some sauce onto the plate and place some of the brunoise in the center of the plate. Slice the pillow in half and remove the plastic; place on top of the brunoise, exposing the layering of the inside. Garnish with chopped parsley.


PRAWN MOUSSELINE(yields one food processor bowl, about 24 oz.)

INGREDIENTS:
1 ounce Panada (see recipe below; this gives the mousseline its smooth, velvety texture)

10 ounces Prawns

4 ounces Pike filet

4 ounces Scallops

3 Egg whites

1 Lemon, juiced

Cayenne

1/2 bunch Tarragon, blanched and chopped

8 ounces Cream

DIRECTIONS:
In a food processor, puree the panada and seafood until smooth. Season and add the other ingredients except the cream. Puree until incorporated. Remove from the bowl and place in iced stainless steel bowl. Add cream by folding into mousseline, making sure it is well mixed.


PANADA

INGREDIENTS:
1/4 pound Butter

1/4 pound Flour

1/4 cup Shellfish stock

1/8 cup White wine


DIRECTIONS:
Melt butter and whisk in flour. Temper in liquids, cool and store covered in refrigerator.


CLASSIC BRUNOISE

INGREDIENTS:
6 stalks Celery, washed and topped

4 White onions, skinned

6 Medium large carrots, peeled

3 tablespoons Olive oil

1/2 bunch Chopped thyme Salt and pepper


DIRECTIONS:
Dice fine or brunoise the above ingredients and mix together. In a non-reactive thick-bottom pot, pour in the oil and toss in the vegetables along with the thyme and a little salt and pepper. Turn heat to medium low and cover; stir every few minutes until vegetables are tender. Take off the heat and store in a warm place.


FOIE GRAS SAUCE (makes 12 oz.)

INGREDIENTS:
8 cups Fish stock

1 cup White wine

8 ounces Foie gras butter (see recipe below)

DIRECTIONS:
Reduce the wine and the stock by half, then whisk in the Foie Gras butter. Season and strain through a chinois. Hold warm in a water bath.


FOIE GRAS BUTTER(makes 8 oz.)

INGREDIENTS:
2 ounces Fois gras lobe, "B" grade

1cup Cognac

1ounce Dried thyme

1ounce Juniper berries, crushed

4 cups Rendered duck fat

1pound Butter Salt and pepper

DIRECTIONS:
 Marinate foie gras in cognac, thyme, juniper berries, salt and pepper for one hour. Poach the lobe of foie gras in duck fat and cool. Blend the foie gras and duck fat together in a food processor and season.