Salmon Mousse - Great Chefs
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 s...
Ingredients
- 1c salmon, filet (@ 8 oz per
- 3/4c cream, heavy
- 1ts pernod
- 1ts cognac
- 1tb caviar
Directions
- 1
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
- 2
Put the salmon into a stainless bowl over ice to chill and firm it up
- 3
Add the egg white and whip the mixture up with spatula
- 4
While whipping, add heavy cream to a smooth consistency
- 5
Adjust salt and pepper, then add 1 teaspoon Pernod, 1 teaspoon cognac, and 1 tablespoon caviar
- 6
Mix well and put in piping tube
- 7
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA