Baby Salmon Stuffed With Caviar Ii (mousse) Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1 cup: Salmon, filet, (@ 8 oz per
1 tsp: Pernod,
-- stuffed fish),
1 tsp: Cognac,
1 large: Egg white,
1 tbsp: Caviar,
3/4 cup: Cream, heavy
Puree salmon filet in a food processor.,
Put the salmon into a stainless bowl over ice to chill and firm,
Directions:
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, Masas, Vintage Court Hotel,
: San Francisco, CA
From: Rob Stewart Date: 09-08-94
Source from luhu.jp
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, Masas, Vintage Court Hotel,
: San Francisco, CA
From: Rob Stewart Date: 09-08-94
Source from luhu.jp