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| Baby Salmon Stuffed With Caviar (Part 2) (Mousse) Recipe |
Category: Seafood
Rating:
N/A
Servings: 2
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Ingredients
1 cup salmon, filet (@ 8 oz per - stuffed; fish)
1 large egg white
3/4 cup cream, heavy
1 teaspoon pernod
1 teaspoon cognac
1 tablespoon caviar
Cooking Directions:
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
seafood
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