Recipe: Baby Salmon Stuffed with Caviar (Part 1) (Red Wine Sauce)
For 2 Persons
Category: Sauces, Seafood, Masterchefs, Frisco, M
1/2 c Oil, olive
1 lb Bones, salmon
1 lb Butter
2 c Mirepoix
4 Bay leaves
1/2 ts Oregano
1/2 ts Thyme
1/2 ts Peppercorns, white
4 tb Puree, shallot **
1/4 c Cognac
2 c Wine, red
1 c 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, 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, Masa's, Vintage Court Hotel,
:
San Francisco, CA
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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