Title: Baby Salmon Stuffed with Caviar (Part 2) (Mousse)
Yield: 2 Servings
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 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
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