• 2servings

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Nutrition Info . . .

VitaminsB1, B2, B3, B12
MineralsCalcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup Salmon, filet (@ 8 oz per stuffed fish)

  2. 1 large Egg white

  3. cup Cream, heavy

  4. 1 teaspoon Pernod

  5. 1 teaspoon Cognac

  6. 1 tablespoon Caviar

Instructions Jump to Ingredients ↑

  1. Puree salmon filet in a food processor.

  2. Put the salmon into a stainless bowl over ice to chill and firm it up.

  3. Add the egg white and whip the mixture up with spatula. While whipping, add heavy cream to a smooth consistency.

  4. Adjust salt and pepper, then add 1 teaspoon Pernod, 1 teaspoon cognac, and 1 tablespoon caviar. Mix well and put in piping tube. Reserve.

  5. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA File


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