Baby Salmon Stuffed with Caviar (Part 2) (Mousse)
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INGREDIENTS
INSTRUCTIONS
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
NOTES
Nutrition
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| Serving Size: 1 Serving (117g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 344 | ||
| Calories from Fat: 313 (91%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 34.8g | 46 % | |
| Saturated Fat 21.1g | 105 % | |
| Monounsaturated Fat 10g | ||
| Polyunsanturated Fat 1.8g | ||
| Cholesterol 170.3mg | 52 % | |
| Sodium 181.6mg | 6 % | |
| Potassium 108.9mg | 3 % | |
| Total Carbohydrate 3g | 1 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 3g | ||
| Protein 5.6g | 8 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 344
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