• Baby Salmon Stuffed With Caviar (Part 3) (Assembly)

    0 votes


    • Salmon Mousse *** Red Wine Sauce ***
    • 1 x Salmon, baby, filet (@ 5- 6 ounce), head, tail and skin on
    • 3 Tbsp. Caviar
    • 1 Tbsp. Chives, minced
    • 1 c. Wine, white
    • 2 Tbsp. Puree, shallot
    • 1 x Bay leaf Cucumber, sauteed, cut into strings) Tomato, minced Chives, minced Large eggs, salmon Crayfish tails


    1. *** These recipes should be prepared before hand.
    2. For the Salmon:Wash and salt and pepper the baby salmon. Pipe the salmon mousse into the inside of the salmon. Add in a line of caviar inside of the salmon, then sprinkle with chives.
    3. Close the fish. In a saute/fry pan, heat white wine. Add in shallot puree and bay leaf. Place the fish in the saute/fry pan (belly down) and bake in a 350 - 400 F oven for 20 min. When fish is cooked, remove from pan, remove the skin and reserve in a hot place. Heat juices in saute/fry pan for a couple of min. Strain juices into a saucepan containing a wine butter sauce (see page 28).
    4. For the Assembly and Garnish:Place the baby salmon on a serving dish. Ladle some of the salmon-flavored red wine sauce over half the fish and the wine butter sauce (flavored with the poaching liquid) over the other half.
    5. Garnish with cucumber, tomato, chives, salmon Large eggs, and crayfish tails
    6. (boiled).

    Similar Recipes

    Leave a review or comment