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Baked Salmon with Parsley Sauce and Caviar Sauce

4 thin fillets of salmon, approximately 180 grams (6 ounces weight)
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.)


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