Baby Salmon Stuffed With Caviar (Part 1) (Red Wine Sauce) Recipe

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   ** See recipes for Shallot Puree, and Fish Stock.

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   In a saute/fry pan, heat the extra virgin olive oil.

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

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   Add in butter (about 2 Tbsp.

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   ), 1 c. mirepoix, 2 bay leaves, 1/4 tsp.

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   of thyme, 1/4 tsp.

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   of peppercorns, and 2 Tbsp.

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   of the shallot puree.

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   Add in cognac and flame.

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    Deglaze with 1 c. of red wine and cook over high heat for 5 - 10 min.

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    Meanwhile, in a second saute/fry pan, heat 2 Tbsp.

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    of butter.

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    Add in 2 Tbsp.

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    shallot puree, 1 c. mirepoix, 2 bay leaves, 1/4 tsp.

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    peppercorns, 1/4 tsp.

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    oregano, 1/4 tsp.

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    thyme, and 3 c. of red wine.

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    Reduce over medium heat to dry.

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    Add in 1 c. fish stock to saute/fry pan with salmon bones.

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    Cook about 5 min.

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    Deglaze reduction (shallot-red wine) in the second saute/fry pan with about 3 c. of strained liquid from the first saute/fry pan (salmon bones and fish stock).

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

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

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    Strain and reserve.

* Per serving · 4 servings · Values may vary.

No additional tips available.