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Baby salmon stuffed with caviar ii (mousse)
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| Artist: |
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| Categories: |
Exotic, Fish, Seafood, Terrines / Mousses & Pates |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Salmon, filet (@ 8 oz per | | | -- stuffed fish) | | 1
| large | Egg white | | 3/4
| cup | Cream, heavy | | 1
| tsp | Pernod | | 1
| tsp | Cognac | | 1
| tbsp | Caviar |
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Procedures:
| 1 | Puree salmon filet in a food processor. | | 2 | Put the salmon into a stainless bowl over ice to chill and firm it up. | | 3 | Add the egg white and whip the mixture up with spatula. | | 4 | While whipping, add heavy cream to a smooth consistency. | | 5 | Adjust salt and pepper, then add 1 teaspoon pernod, 1 teaspoon cognac, and 1 tablespoon caviar. | | 6 | Mix well and put in piping tube. | | 7 | Reserve. |
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