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Baby Salmon Stuffed With Caviar II (Mousse)


Course : Salmon
Serves: 2
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Ingredients:


1 cup salmon -- filet ( 8 oz per stuffed fish)

1 large egg white

3/4 cup cream -- heavy

1 teaspoon Pernod

1 teaspoon cognac

1 tablespoon caviar
 

Preparation / Directions:


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.

1 Kitchen's say:
  (3 3/4 Stars!)
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