Preparation:
*** 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 sauté pan, heat white wine. Add shallot puree and bay leaf. Place the fish in the sauté pan (belly down) and bake in a 350 - 400F 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 (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, Masa's, Vintage Court Hotel, San Francisco, C |
