Baby Salmon Stuffed with Caviar

50 minutes Prep: 25 minutes Cook: 20 minutes

60 calories per serving view nutrition facts

2 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1	x	salmon	mousse
1	x	red wine	sauce

Salmon
1	each	salmon	baby, filet, 5-6 ounces, head, tail and skin on
3	tablespoons	caviar
1	tablespoon	chives	chopped
1	cup	wine	white
2	tablespoons	shallot puree
1	each	bay leaf

Garnish
1	x	cucumber	sauteed, cut into strings
1	x	tomato	chopped
1	x	chives	chopped
1	x	salmon caviar	salmon, crayfish tails

Directions

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 sauté pan, heat white wine.

Add shallot puree and bay leaf.

Place the fish in the sauté pan (belly down) and bake in a 350 -

400 degree F oven for 20 minutes.

When fish is cooked, remove from pan, remove the skin and reserve in a warm place.

Heat juices in sauté pan for a couple of minutes.

Strain juices into a saucepan containing a wine butter sauce.

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).

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 26g

Amount per Serving

Calories 60 65% of calories from fat

	% Daily Value*
Total Fat 4.0g	7%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 141mg	47%
Sodium 360mg	15%
Total Carbohydrate 1.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 6.0g	12%