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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
- Puree salmon filet in a food processor.
- Put the salmon into a stainless bowl over ice to refrigerateand hard it up.
- Add in the egg white and whip the mix up with spatula. While whipping, add in heavy cream to a smooth consistency.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 2 servings | |
| Calories 462 | |
| Calories from Fat 325 | 70% |
| Total Fat 36.41g | 46% |
| Saturated Fat 15.06g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 278mg | 93% |
| Sodium 241mg | 10% |
| Potassium 511mg | 15% |
| Total Carbs 1.77g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.24g | 0% |
| Protein 30.15g | 48% |
