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Baby Salmon Stuffed with Caviar I (Red Wine Sauce)















Trans-fat Free, Low Carb, Sugar-Free


½ cup olive oil
1 pound salmon bones
1 pound butter
2 cups mirepoix
4 each bay leaves
½ teaspoon oregano
½ teaspoon thyme
½ teaspoon peppercorns
4 tablespoons shallot puree
¼ cup cognac
2 cups red wine
1 cup fish stock


In a sauté pan, heat the olive oil.

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

Add butter (about 2 tablespoons), 1 cup mirepoix, 2 bay leaves, ¼ teaspoon of thyme, ¼ 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 sauté pan, melt 2 tablespoons of butter.

Add 2 tablespoons shallot purée, 1 cup mirepoix, 2 bay leaves, ¼ teaspoon peppercorns, ¼ teaspoon oregano, ¼ teaspoon thyme, and 3 cups of red wine.

Reduce over medium heat to dry.

Add 1 cup fish stock to sauté pan with salmon bones.

Cook about 5 minutes.

Deglaze reduction (shallot-red wine) in the second sauté pan with about 3 cups of strained liquid from the first sauté 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 202g (7.1 oz)
Amount per Serving
Calories 1062101% of calories from fat
 % Daily Value *
Total Fat 119g 184%
Saturated Fat 62g 311%
Trans Fat 0g
Cholesterol 244mg 81%
Sodium 848mg 35%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 4g
Vitamin A 57% Vitamin C 0%
Calcium 5% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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