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Baby Salmon Stuffed With Caviar III(Assembl

* Exported from MasterCook *


Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 x Salmon Mousse ***
1 x Red Wine Sauce ***
1 ea 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 ea Bay leaf
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).

Source: Great Chefs of San Francisco, Avon
Books, 1984

Chef: Masataka Kobayashi, Masa's, Vintage Court
: San Francisco, CA

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