Baby Salmon Stuffed with Caviar
Submitted by rebel
Baby salmon stuffed with caviar, a restaurant-style dish where a whole baby salmon is filled with salmon mousse and a line of caviar, baked in white wine, and plated with two sauces. An elegant seafood showpiece.
YIELD
2 servingsPREP
25 minCOOK
20 minREADY
50 minThis is fine dining on a plate, the kind of luxurious seafood course you’d expect on a tasting menu. A whole baby salmon is butterflied and stuffed: a layer of silky salmon mousse piped inside, a glistening line of caviar down the center, and a scatter of chives, then closed back up to bake.
The fish poaches gently in white wine with shallot puree and bay, which cooks it tenderly while flavoring the liquid that becomes the sauce. After baking, the skin is removed for an elegant presentation.
The plating is pure restaurant theater: two sauces, a salmon-flavored red wine sauce ladled over one half and a wine butter sauce over the other, so each bite offers a different note.
Garnishes finish it with color and texture, cucumber, tomato, more chives, glossy salmon roe, and boiled crayfish tails.
Chef Tips
- Keep the salmon mousse cold so it pipes cleanly and sets up rather than melting into the fish.
- Bake just until the salmon is opaque and barely set; salmon overcooks fast and dries out.
- Strain the poaching liquid into the butter sauce so none of that flavor is lost.
- Remove the skin gently while the fish is still warm for a clean presentation.
Variations
- Use a single sauce, just the wine butter, for a simpler plate.
- Substitute salmon roe for the caviar to keep the cost down.
- Garnish with microgreens or dill in place of, or alongside, the chives.
Ingredients
Directions
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 sauté pan, heat white wine.
Add shallot purée and bay leaf.
Place the fish in the sauté pan (belly down) and bake in a 350 to 400 degree F oven for 20 minutes.
When fish is cooked, remove from pan, remove the skin and reserve in a warm place.
Heat juices in sauté pan for a couple of minutes.
Strain juices into a saucepan containing a wine butter sauce.
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).
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