Today, Josh is seeing if he can impress his cat with a gourmet meal. Make your own with the recipe below! MK # 064
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Time Stamps:
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Catnip Risotto – 1:05
Salmon Pate – 7:02
Liver Mousse – 10:07
Recipe:
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Step 1: Make The Catnip Barley Risotto
Ingredients
* 4 cans fancy feast ocean whitefish
* 2 whole fish (trout or something?)
* 1 bottle catnip
* ½ cup pre-cooked barley
* 1 big bowl of spinach
1) Add whole fish to an instant pot with some catnip. Pressure cook on high for 20 minutes. Strain the fish stock.
2) Add hot fish stock to fresh spinach in a vitamix and puree.
3) Add the barley to a pan with spinach white fish catnip stock and simmer while constantly stirring until all the liquid has absorbed, about 8 minutes. Let cool and reserve.
Equipment
* Instant Pot
* Vitamix
* Strainer
* Large sauce pot
* Large saucepan
Step 2: Make Salmon Pumpkin Pate
Ingredients
* 2 filets salmon, skin-on
* 1 pumpkin
1) Poach salmon in simmering water for 10 minutes, until just cooked through. Remove and drain on paper towels.
2) Skin squash and boil until fully cooked.
3) Hand chop the salmon with the squash to create a bright orange paste.
Equipment
* Cutting Board
* Knife
* 2 medium sauce pots
* Paper towels
Step 3: Sous Vide Chicken Liver Mousse and Assemble
Ingredients
* 8 ounces raw chicken livers
* 2 raw egg yolks
* Bottle of catnip
1) Clean livers and add to a sous vide bag along with catnip.
2) Remove livers from sous vide, pat dry on paper towels, then add to a food processor with raw egg yolks.
3) Add a large ring mold to a plate. Layer on barley risotto, salmon pate, and chopped liver.
Equipment
* 1 large stock pot with water
* Vacuum sealer
* Sous vide machine
* Food processor
* Plate
* Ring mold