Baby salmon stuffed with caviar (part 1) (red wine sauce)

Yield: 2 Servings

Measure Ingredient
½ cup Oil, olive
1 pounds Bones, salmon
1 pounds Butter
2 cups Mirepoix
4 \N Bay leaves
½ teaspoon Oregano
½ teaspoon Thyme
½ teaspoon Peppercorns, white
4 tablespoons Puree, shallot **
¼ cup Cognac
2 cups Wine, red
1 cup Stock, fish **

** See recipes for Shallot Puree, and Fish Stock.

In a saute pan, heat the olive oil.

Add the salmon bones to the pan and saute for about 1 minute.

Add butter (about 2 tablespoons), 1 cup mirepoix, 2 bay leaves, ¼ teaspoon of thyme, ¼ teaspoon of peppercorns, and 2 tablespoons of the shallot puree. Add cognac and flame.

Deglaze with 1 cup of red wine and cook over high heat for 5 to 10 minutes.

Meanwhile, in a second saute pan, melt 2 tablespoons of butter.

Add 2 tablespoons shallot puree, 1 cup mirepoix, 2 bay leaves, ¼ teaspoon peppercorns, ¼ teaspoon oregano, ¼ teaspoon thyme, and 3 cups of red wine.

Reduce over medium heat to dry. Add 1 cup fish stock to saute pan with salmon bones. Cook about 5 minutes.

Deglaze reduction (shallot-red wine) in the second saute pan with about 3 cups of strained liquid from the first saute pan (salmon bones and fish stock).

Reduce ingredients in second saucepan by two-thirds (not dry).

Add remainder of the butter, whisk, and add salt and pepper to taste.

Strain and reserve.

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


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