Title: Baby salmon stuffed with caviar (part 3) (assembly)
 Categories: Seafood, Masterchefs, Frisco, M
      Yield: 2 Servings
 
           Salmon Mousse ***
           Red Wine Sauce ***

MMMMM---------------------------SALMON--------------------------------
      1    Salmon, baby, filet (@ 5-
           -- 6 oz), head, tail
           -- and skin on
      3 tb Caviar
      1 tb Chives, chopped
      1 c  Wine, white
      2 tb Puree, shallot
      1    Bay leaf

MMMMM--------------------------GARNISH-------------------------------
           Cucumber, sauteed, cut
           -- into strings)
           Tomato, chopped
           Chives, chopped
           Eggs, salmon
           Crayfish tails
 
       *** These recipes should be prepared before hand.
  
  For the Salmon: ===============
  
       Wash and salt and pepper the baby salmon.  Pipe the salmon
  mousse into the inside of the salmon.  Add a line of caviar inside of
  the salmon, then sprinkle with chives.
  
       Close the fish.  In a saute pan, heat white wine.  Add shallot
  puree and bay leaf.  Place the fish in the saute pan (belly down) and
  bake in a 350 - 400 F oven for 20 minutes.  When fish is cooked,
  remove from pan, remove the skin and reserve in a warm place.  Heat
  juices in saute pan for a couple of minutes.  Strain juices into a
  saucepan containing a wine butter sauce (see page 28).
  
  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.
  
       Garnish with cucumber, tomato, chives, salmon eggs, and crayfish
  tails (boiled).