Baby Salmon Stuffed with Caviar (Part 2) (Mousse)

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Baby Salmon Stuffed with Caviar (Part 2) (Mousse) Ingredients

1 c Salmon, filet (@ 8 oz per	1 ts Pernod
stuffed fish)	1 ts Cognac
1 lg Egg white	1 tb Caviar
3/4 c Cream, heavy

Instructions for Baby Salmon Stuffed with Caviar (Part 2) (Mousse)

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, Masas, Vintage Court Hotel, : San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

Main Ingredient: FishCuisine: Uncategorized

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