Baby salmon stuffed with caviar (part 2) (mousse)

Yield: 2 Servings

Measure 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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