Baby Salmon Stuffed with Caviar (Part 3) (Assembly)
INGREDIENTS:
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
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.
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.