| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Seafood, Masterchefs, Frisco, M | 2 | Servings | |
INGREDIENTS
| 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 |
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, Masa's, Vintage Court Hotel, : San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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