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Baby Salmon Stuffed with Caviar I (Red Wine Sauce)

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Recipe

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Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min
Trans-fat Free, Low Carb, Sugar-Free

Ingredients

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

Amount Measure Ingredient Features
118 ml olive oil
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453.6 g salmon bones
*
453.6 g butter
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473 ml mirepoix
*
4 each bay leaves
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2.5 ml oregano
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2.5 ml thyme
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2.5 ml peppercorns
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6E+1 ml shallot puree
*
59 ml cognac
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473 ml red wine
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237 ml fish stock
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Directions

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 Arrow up button

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Nutrition Facts

Serving Size 202g (7.1 oz)
Amount per Serving
Calories 1062101% 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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