*  Exported from  MasterCook  *
 
                BABY SALMON STUFFED WITH CAVIAR III (ASSEMBL
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       x            Salmon Mousse ***
    1       x            Red Wine Sauce ***
                         -----SALMON-----
    1       ea           Salmon, baby, filet (@ 5-
                         -- 6 oz), head, tail
                         -- and skin on
    3       tb           Caviar
    1       tb           Chives, chopped
    1       c            Wine, white
    2       tb           Puree, shallot
    1       ea           Bay leaf
                         -----GARNISH-----
                         Cucumber, sauteed, cut
                         -- into strings)
                         Tomato, chopped
                         Chives, chopped
                         Eggs, salmon
                         Crayfish tails
 
        *** These recipes should be prepared before hand.
   
   For the Salmon:
   ÿÿÿÿÿ
   
        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 saute pan, heat white wine.
   Add shallot puree and bay leaf.  Place the fish in the
   saute pan (belly down) and bake in a 350 - 400 F oven
   for 20 minutes.  When fish is cooked, remove from pan,
   remove the skin and reserve in a warm place.  Heat
   juices in saute pan for a couple of minutes.  Strain
   juices into a saucepan containing a wine butter sauce
   (see page 28).
   
   For the Assembly and Garnish:
   ÿÿÿÿÿÿÿÿÿÿ
   
        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).
   
        Source:  Great Chefs of San Francisco, Avon
   Books, 1984
   
        Chef:   Masataka Kobayashi, Masa’s, Vintage Court
   Hotel,
        :       San Francisco, CA
  
 
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