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Baby Salmon Stuffed With Caviar (Part 2) (Mousse)
Ingredients
- 1 c. Salmon, filet (@ 8 ounce per stuffed fish)
- 1 lrg Egg white
- 3/4 c. Cream, heavy
- 1 tsp Pernod
- 1 tsp Cognac
- 1 Tbsp. Caviar
Directions
- Puree salmon filet in a food processor.
- Put the salmon into a stainless bowl over ice to refrigerateand hard it up.
- Add in the egg white and whip the mix up with spatula. While whipping, add in heavy cream to a smooth consistency.
- Adjust salt and pepper, then add in 1 tsp. Pernod, 1 tsp. cognac, and 1 Tbsp. caviar. Mix well and put in piping tube. Reserve.
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