Baby Salmon Stuffed With Caviar (Part 1) (Red Wine Sauce)
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Baby Salmon Stuffed With Caviar (Part 1) (Red Wine Sauce)
  Sauces    Salmon    Wine    Seafood  
Last updated 6/12/2012 1:05:42 AM. Recipe ID 30810. Report a problem with this recipe.
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      Title: Baby salmon stuffed with caviar (part 1) (red wine sauce)
 Categories: Sauces, Seafood, Masterchefs, Frisco, M
      Yield: 2 Servings
 
    1/2 c  Oil, olive
      1 lb Bones, salmon
      1 lb Butter
      2 c  Mirepoix
      4    Bay leaves
    1/2 ts Oregano
    1/2 ts Thyme
    1/2 ts Peppercorns, white
      4 tb Puree, shallot **
    1/4 c  Cognac
      2 c  Wine, red
      1 c  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,
  1/4 teaspoon of thyme, 1/4 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,
  1/4 teaspoon peppercorns, 1/4 teaspoon oregano, 1/4 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.
  




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Recipe ID 30810 (Apr 03, 2005)

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