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Baby Salmon Stuffed with Caviar Ii (Mousse)

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Submitted by jkd

YIELD

2 servings

PREP

20 min

COOK

?

READY

40 min

Ingredients

1 237
CUP ML SALMON
filet, 8 oz per stuffed fish *
1 1
LARGE LARGE EGG WHITES
¾ 177
CUP ML CREAM
heavy
1 5
TEASPOON ML PERNOD *
1 5
TEASPOON ML COGNAC *
1 15
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 115g (4.1 oz)
Amount per Serving
Calories 204 83% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 183mg 8%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 12g
Vitamin A 15% Vitamin C 1%
Calcium 11% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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