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Baby salmon stuffed with caviar iii (assembly)
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| Artist: |
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| Categories: |
Exotic, Fish, Seafood |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1
| x | Salmon Mousse *** | | 1
| x | Red Wine Sauce *** | | | SALMON | | | 1 ea Salmon, baby, filet (@ 5- | | | -- 6 oz), head, tail | | | -- and skin on | | 3
| tbsp | Caviar | | 1
| tbsp | Chives, chopped | | 1
| cup | Wine, white | | 2
| tbsp | Puree, shallot | | | 1 ea Bay leaf | | | GARNISH | | | Cucumber, sauteed, cut | | | -- into strings) | | | Tomato, chopped | | | Chives, chopped | | | Eggs, salmon | | | Crayfish tails |
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Procedures:
| 1 | *** these recipes should be prepared before hand. | | 2 | for the salmon: =============== | | 3 | wash and salt and pepper the baby salmon. | | 4 | Pipe the salmon mousse into the inside of the salmon. | | 5 | Add a line of caviar inside of the salmon, then sprinkle with chives. | | 6 | close the fish. | | 7 | In a saute pan, heat white wine. | | 8 | Add shallot puree and bay leaf. | | 9 | Place the fish in the saute pan (belly down) and bake in a 350 - 400°F oven for 20 minutes. | | 10 | When fish is cooked, remove from pan, remove the skin and reserve in a warm place. | | 11 | Heat juices in saute pan for a couple of minutes. | | 12 | Strain juices into a saucepan containing a wine butter sauce (see page 28). | | 13 | for the assembly and garnish: ============================= | | 14 | place the baby salmon on a serving dish. | | 15 | 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. | | 16 | garnish with cucumber, tomato, chives, salmon eggs, and crayfish tails (boiled). |
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