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Receta Baby Salmon Stuffed With Caviar (Part 2) (Mousse)
by Global Cookbook

Baby Salmon Stuffed With Caviar (Part 2) (Mousse)
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Ingredientes

  • 1 c. Salmon, filet (@ 8 ounce per stuffed fish)
  • 1 lrg Egg white
  • 3/4 c. Cream, heavy
  • 1 tsp Pernod
  • 1 tsp Cognac
  • 1 Tbsp. Caviar

Direcciones

  1. Puree salmon filet in a food processor.
  2. Put the salmon into a stainless bowl over ice to refrigerateand hard it up.
  3. Add in the egg white and whip the mix up with spatula. While whipping, add in heavy cream to a smooth consistency.
  4. Adjust salt and pepper, then add in 1 tsp. Pernod, 1 tsp. cognac, and 1 Tbsp. caviar. Mix well and put in piping tube. Reserve.