Baby Salmon Stuffed with Caviar Ii (Mousse)
Yield
2 servingsPrep
20 minCook
?Ready
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
salmon
filet, 8 oz per stuffed fish |
*
|
| 1 | large |
egg whites
|
|
| ¾ | cup |
cream
heavy |
|
| 1 | teaspoon |
pernod
|
* |
| 1 | teaspoon |
cognac
|
*
|
| 1 | tablespoon |
caviar
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
salmon
filet, 8 oz per stuffed fish |
*
|
| 1 | large |
egg whites
|
|
| 177 | ml |
cream
heavy |
|
| 5 | ml |
pernod
|
* |
| 5 | ml |
cognac
|
*
|
| 15 | ml |
caviar
|
Directions
Purée 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.
