Baby Salmon Stuffed with Caviar

• 1 x salmon mousse
• 1 x red wine sauce
• 1 each salmon baby, filet, 5-6 ounces, head, tail and skin on
• 3 tablespoons caviar
• 1 tablespoon chives chopped
• 1 cup wine white
• 2 tablespoons shallot puree
• 1 each bay leaves
• 1 x cucumbers sauteed, cut into strings
• 1 x tomatoes chopped
• 1 x chives chopped
• 1 x salmon caviar salmon, crayfish tails

1. For the Salmon: Wash and salt and pepper the baby salmon.
2. Pipe the salmon mousse into the inside of the salmon.
3. Add a line of caviar inside of the salmon, then sprinkle with chives.
4. Close the fish.
5. In a saute pan, heat white wine.
6. Add shallot puree and bay leaf.
7. Place the fish in the saute pan (belly down) and bake in a 350 to 400 degree F oven for 20 minutes.
8. When fish is cooked, remove from pan, remove the skin and reserve in a warm place.
9. Heat juices in saute pan for a couple of minutes.
10. Strain juices into a saucepan containing a wine butter sauce.
11. For the Assembly and Garnish: Place the baby salmon on a serving dish.
12. 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.
13. Garnish with cucumber, tomato, chives, salmon eggs, and crayfish tails (boiled).

salmon mousse, red wine sauce, salmon baby, caviar, chives, wine white, shallot puree, bay leaves, cucumbers, tomatoes, chives, salmon

Taken from recipeland.com/recipe/v/baby-salmon-stuffed-caviar-47742 (may not work)