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Name: Baby Salmon Stuffed with Caviar (Part 3) (Assembly)
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: Salmon Mousse ***; 1 Salmon, baby, filet (@ 5-; 3 tb Caviar; 1 c Wine, white; 2 tb Puree, shallot; Chives, chopped; 1 Bay leaf; Crayfish tails; Eggs, salmon; Red Wine Sauce ***; Cucumber, sauteed, cut; 1 tb Chives, chopped; Tomato, chopped

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INGREDIENTS

Salmon Mousse ***
SALMON
1 Salmon, baby, filet (@ 5-
3 tb Caviar
1 c Wine, white
into strings)
2 tb Puree, shallot
Chives, chopped
1 Bay leaf
Crayfish tails
Eggs, salmon
Red Wine Sauce ***
and skin on
GARNISH
Cucumber, sauteed, cut
1 tb Chives, chopped
6 oz), head, tail
Tomato, chopped

INSTRUCTIONS

*** These recipes should be prepared before hand. 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 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: ============================= 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, Masas, Vintage Court Hotel, : San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

NOTES

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Baby Salmon Stuffed with Caviar (Part 3) (Assembly)

Salmon Mousse ***
 SALMON
1 Salmon, baby, filet (@ 5-
3 tb Caviar
1 c Wine, white
 into strings)
2 tb Puree, shallot
 Chives, chopped
1 Bay leaf
 Crayfish tails
 Eggs, salmon
 Red Wine Sauce ***
 and skin on
 GARNISH
 Cucumber, sauteed, cut
1 tb Chives, chopped
 6 oz), head, tail
 Tomato, chopped

*** These recipes should be prepared before hand.    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 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:  =============================         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, Masas, Vintage Court Hotel,       :       San Francisco, CA    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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Nutrition

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Serving Size: 1 Serving (495g)
Recipe Makes: 2 Servings

Calories: 239
Calories from Fat: 48 (20%)

Amt Per Serving		% DV

	Total Fat 5.4g	7 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 2.1g
Cholesterol 268.8mg		83 %
Sodium 430.6mg		15 %
Potassium 462.8mg		12 %
Total Carbohydrate 4.1g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 4g
Protein 23.9g		34 %
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Calories per serving: 239

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