Name: Baby Salmon Stuffed with Caviar (Part 1) (Red Wine Sauce)
Ingredients: 1/2 c Oil, olive; 1 lb Bones, salmon; 1 lb Butter; 2 c Mirepoix; 4 Bay leaves; 1/2 ts Oregano; 1/2 ts Thyme; 1/2 ts Peppercorns, white; 4 tb Puree, shallot **; 1/4 c Cognac; 2 c Wine, red; 1 c Stock, fish **

The Lord Jesus Christ is very jealous of your love, O believer. Did he not choose you? He cannot bear that you should choose another. Did he not buy you with his own blood? He cannot endure that you should think you are your own, or that you belong to this world. He loved you with such a love that He could not stop in heaven without you; He would sooner die than that you should perish; He stripped himself to nakedness that He might clothe you with beauty; He bowed his face to shame and spitting that He might lift you up to honor and glory, and He cannot endure that you should love the world, and the things of the world. His love is strong as death towards you, and therefore will be cruel as the grave… He loves you so much that He cannot endure that anything should stand between your heart's love and Him. Be careful Christians, you that are married to Christ; remember, you are married to a jealous husband.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Seafood		Sauces, Seafood, Masterchefs, Frisco, M	2	Servings

INGREDIENTS

1/2	c	Oil, olive
1	lb	Bones, salmon
1	lb	Butter
2	c	Mirepoix
4		Bay leaves
1/2	ts	Oregano
1/2	ts	Thyme
1/2	ts	Peppercorns, white
4	tb	Puree, shallot **
1/4	c	Cognac
2	c	Wine, red
1	c	Stock, fish **

INSTRUCTIONS

** See recipes for Shallot Puree, and Fish Stock.
In a saute pan, heat the olive oil.
Add the salmon bones to the pan and saute for about 1 minute.
Add butter (about 2 tablespoons), 1 cup mirepoix, 2 bay leaves, 1/4
teaspoon of thyme, 1/4 teaspoon of peppercorns, and 2 tablespoons of the
shallot puree.  Add cognac and flame.
Deglaze with 1 cup of red wine and cook over high heat for 5 to 10
minutes.
Meanwhile, in a second saute pan, melt 2 tablespoons of butter.
Add 2 tablespoons shallot puree, 1 cup mirepoix, 2 bay leaves, 1/4
teaspoon peppercorns, 1/4 teaspoon oregano, 1/4 teaspoon thyme, and 3 cups
of red wine.
Reduce over medium heat to dry.
Add 1 cup fish stock to saute pan with salmon bones.  Cook about 5
minutes.
Deglaze reduction (shallot-red wine) in the second saute pan with
about 3 cups of strained liquid from the first saute pan (salmon bones and
fish stock).
Reduce ingredients in second saucepan by two-thirds (not dry).
Add remainder of the butter, whisk, and add salt and pepper to taste.
Strain and reserve.
Source:  Great Chefs of San Francisco, Avon Books, 1984
Chef:   Masataka Kobayashi, Masa's, Vintage Court Hotel,
:       San Francisco, CA
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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