Baby salmon stuffed with caviar (part 2) (mousse)
2 Servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Salmon, filet (@ 8 oz per stuffed fish) |
| 1 | large | Egg white |
| ¾ | cup | Cream, heavy |
| 1 | teaspoon | Pernod |
| 1 | teaspoon | Cognac |
| 1 | tablespoon | Caviar |
Puree salmon filet in a food processor.
Put the salmon into a stainless bowl over ice to chill and firm it up.
Add the egg white and whip the mixture up with spatula. While whipping, add heavy cream to a smooth consistency.
Adjust salt and pepper, then add 1 teaspoon Pernod, 1 teaspoon cognac, and 1 tablespoon caviar. Mix well and put in piping tube. Reserve.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA
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