Side Pannel
Salmon Mousse - Great Chefs
Salmon Mousse - Great Chefs
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 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
Directions
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.
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.
Tweet