Active Time

　　1 1/2 hours

　　Total Time

　　10 hours

　　

Ingredients

Makes 10 (2-oz) mousselines

　　1/2 lb sea scallops, tough muscle removed from side of each if necessary

　　1/2 lb sole fillet, cut into 1-inch pieces

　　1 tablespoon lightly beaten egg white

　　1 cup chilled heavy cream

　　2 tablespoons unsalted butter, melted

　　1/4 teaspoon salt

　　1/8 teaspoon black pepper

　　Large pinch of freshly grated nutmeg

　　2 teaspoons chopped fresh chives

　　1 teaspoon chopped fresh dill

　　

Special Equipment

parchment paper; 10 (2-oz) metal timbale molds (2 inches in diameter)

　　

Step 1

Rinse scallops and sole and pat dry, then purée in a food processor until very smooth. Force purée through a fine-mesh sieve into a metal bowl, scraping bottom of sieve as needed.

　　

Step 2

Set metal bowl in a larger bowl of ice and cold water, then add egg white to purée and stir vigorously with a wooden spoon or rubber spatula until well combined. Add cream 2 tablespoons at a time, stirring after each addition until incorporated. (Mousseline should be the consistency of soft mashed potatoes; if it becomes runny or separates, stop adding cream and chill mixture, covered — still in ice bath — until firmer, about 30 minutes. Then continue adding cream.) Cover bowl and chill mixture 8 hours.

　　

Step 3

Put oven rack in middle position and preheat oven to 350°F.

　　

Step 4

Cut out 10 rounds of parchment paper to line bottoms of molds and 10 rounds to line tops of molds, using 1 timbale mold as a guide. Brush molds with some melted butter and line bottom of each with a round of parchment. Chill molds 5 minutes (to set butter), then brush paper and sides of molds again with more melted butter.

　　

Step 5

Stir salt, pepper, nutmeg, chives, and dill into mousseline, then divide among molds (they will be about two-thirds full). Rap molds on counter once or twice to settle mixture, then put a buttered parchment round, buttered side down, on surface of each mousseline. Put molds in an 8-inch square or round baking pan (2 inches deep) and bake in a hot water bath in oven until mousselines are just set and springy to the touch, 20 to 25 minutes.

　　

Step 6

Cool mousselines in molds on a rack until warm, about 10 minutes, then invert onto a large plate and pat dry with paper towels before transferring to soup bowls.

　　Cooks' note:

　　Mousselines can be baked 1 day ahead and cooled completely in molds, then chilled in molds, covered. Bring to room temperature, then reheat in a hot water bath in oven about 15 minutes.