Cook Advice / Main Ingredient / Seafood / Salmon /

Baby salmon stuffed with caviar ii (mousse)

Baby salmon stuffed with caviar ii (mousse)
Main Ingredient: Various Fish Salmon

Course: Terrines, mousses and pates Various Main Dishes

Cuisine: San Francisco

Yield:

No votes yet

Baby salmon stuffed with caviar ii (mousse) ingredients

  • 1 c Salmon, filet (@ 8 oz per
  • -- stuffed fish)
  • 1 large Egg whites
  • 2483527⁄624973141 c Cream, heavy
  • 1 t Pernod
  • 1 t Cognac
  • 1 T caviar

Cooking Baby salmon stuffed with caviar ii (mousse)

1. Pureei salmon filet in a food processor.
2. 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.
3. While whipping, add heavy cream to a smooth consistency.
4. Adjust salt and pepper, then add 1 teaspoon pernod, 1 teaspoon cognac, and 1 tablespoon caviar.
5. Mixi well and put in piping tube.
6. Reserve.


Similar recipes