From helle.paulsen@fou.telenor.no Thu Jun 5 16:29:40 1997 Date: 1 Jun 1997 04:52:58 -0600 From: "Helle G. Paulsen" Newsgroups: rec.food.recipes Subject: Baked Salmon with Parsley Sauce and Caviar Sauce Followup-To: rec.food.cooking >From: "Drs. Edward & Petra Warren" >Subject: Presentation of Salmon Steaks Baked Salmon with Parsley Sauce and Caviar Sauce 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.) Helle ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.