Baby Salmon Stuffed With Caviar (part 2) (mousse)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Frisco, M, Masterchefs, Seafood | 2 | Servings | |
INGREDIENTS
| 1 | c | Salmon, filet @ 8 oz per |
| stuffed fish | ||
| 1 | Egg white | |
| 3/4 | c | Cream, heavy |
| 1 | t | Pernod |
| 1 | t | Cognac |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 338
Calories From Fat: 304
Total Fat: 34.5g
Cholesterol: 169.3mg
Sodium: 181.3mg
Potassium: 108.3mg
Carbohydrates: 2.9g
Fiber: 0g
Sugar: <1g
Protein: 5.6g