Baby Salmon Stuffed With Caviar I (red Wine Sauce) Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Oil, olive
1/2 tsp: Thyme,
1 lbs: Bones, salmon
1/2 tsp: Peppercorns, white
1 lbs: Butter,
4 tbsp: Puree, shallot **
2 cup: Mirepoix,
1/4 cup: Cognac,
4 each: Bay leaves,
2 cup: Wine, red
1/2 tsp: Oregano,
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,
Directions:
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.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Masataka Kobayashi, Masas, Vintage Court Hotel,
: San Francisco, CA
From: Rob Stewart Date: 09-08-94
Source from luhu.jp
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.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Masataka Kobayashi, Masas, Vintage Court Hotel,
: San Francisco, CA
From: Rob Stewart Date: 09-08-94
Source from luhu.jp