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Baby Salmon Stuffed with Caviar

 

Baby Salmon Stuffed with Caviar recipe
20

Yield

2

servings

Prep

25

min

Cook

20

min

Ready

50

min

Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
 

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 leaves
*
Garnish
1 x cucumbers
sauteed, cut into strings
*
1 x tomatoes
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 purée and bay leaf.

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

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 26g (0.9 oz)
Amount per Serving
Calories 6065% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 141mg 47%
Sodium 360mg 15%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 12g
Vitamin A 10% Vitamin C 1%
Calcium 7% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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