| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Basics, 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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