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Baby Salmon Stuffed with Caviar (Part 1) (Red Wine Sauce)

Baby Salmon Stuffed with Caviar (Part 1) (Red Wine Sauce) is a sauces recipe made with Oil Olive, Bones Salmon, Butter, Mirepoix, and Bay Leaves. Keep it handy for the next time you cook it.

Ingredients

• 1/2 cup
• 1 lb
• 1 lb
• 2 cup
• 4
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 4 tbsp
• 1/4 cup
• 2 cup
• 1 cup

Method (preview)

1. 1

   See recipes for Shallot Puree, and Fish Stock.

2. 2

   In a saute pan, heat the olive oil.

3. 3

   Add the salmon bones to the pan and saute for about 1 minute.

4. 4

   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.

5. 5

   Add cognac and flame.

6. 6

   Deglaze with 1 cup of red wine and cook over high heat for 5 to 10 minutes.

7. 7

   Meanwhile, in a second saute pan, melt 2 tablespoons of butter.

8. 8

   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.

9. 9

   Reduce over medium heat to dry.

10. 10

    Add 1 cup fish stock to saute pan with salmon bones. Cook about 5 minutes.

11. 11

    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).

12. 12

    Reduce ingredients in second saucepan by two-thirds (not dry).

13. 13

    Add remainder of the butter, whisk, and add salt and pepper to taste.

14. 14

    Strain and reserve.

15. 15

    Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel,