Recipe#10940

Title: Baked Salmon 02

Newsgroups: rec.food.recipes 
 Subject: Baked Salmon with Parsley Sauce and Caviar Sauce 
 Date: 1 Jun 1997 04:52:58 -0600 
 Message-ID: <338c2cf1.12156059@nntp.nta.no> 

4 thin fillets of salmon, approximately 180 grams (6 ounces weight)
   each
 30 grams (1 ounce weight) caviar 
 30 grams (1 ounce weight) salmon roe
 15 grams (1 tablespoon) chives
 60 grams (2 ounces weight) parsley leaves
 3 shallots
 1 dl (1/2 cup) white wine
 1 dl (1/2 cup) fish stock 
 5 dl (1/4 cup) cream (38% fat)
 100 grams (3.5 ounces weight) unsalted butter
 Boil the parsley leaves in salted water for 4 minutes.  Cool in cold
 water.  Squeeze out the water, and make a puree of the leaves in the 
 blender/food processor.  Put the puree through a sieve.  Chop the 
 onion and saute it in a little butter.  Add wine and reduce until 
 syrupy.  Add fish stock and reduce until only 2 teaspoons liquid is
 left.  Add cream and bring to a boil.  Add butter, do not let the
 sauce boil afterwards.  Put the sauce through a sieve.  Mix half of
 it with the caviar, roe, and finely chopped chives.  Salt and freshly
 ground pepper to taste.  Mix the rest of the sauce with the parsley
 puree, salt and pepper to taste.  Put the salmon filets on hot, 
 buttered plates.   Put them in the oven at 250 degrees C (480
 degrees F), for a maximum of 1 minute.  Serve with roe sauce on the
 salmon, the parsley sauce around it.  (Goes well with a dry Riesling,
 Chablis, or Saint Veran.)