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Title: Baby Salmon Stuffed with Caviar Ii (Mousse)
Categories: Fish American Caviar Salmon
Yield: 2 Servings
| 1 | c | Salmon, filet (@ 8 oz per - stuffed fish) |
| 1 | lg | Egg white |
| 3/4 | c | Cream, heavy |
| 1 | ts | Pernod |
| 1 | ts | Cognac |
| 1 | tb | Caviar |
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, Masa's, Vintage Court Hotel, : San Francisco, CA
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