Onion Crusted Salmon With Caviar

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 5 cups onions, large thinly sliced
• 1/4 cup champagne vinegar
• 4 cups chicken broth
• 1/4 cup heavy cream
• 1 cup all-purpose flour
• 4 cups peanut oil
• 2 tablespoons extra virgin olive oil
• 24 ounces salmon fillets, with the skin intact
• 1 large egg, beaten lightly
• 1 ounce black caviar (golden)

Recipe

• 1 in a skillet cook 3 cups of the onions in 1/2 cup water over moderate heat for 15 to 20 minutes, or until they are very soft.
• 2 add the vinegar and cook the mixture for 2 minutes, or until the liquid is evaporated.
• 3 add the broth and simmer, stirring for 30 minutes.
• 4 strain the liquid through a sieve into a bowl, reserving it, and in a food processor puree the onions with 1/4 cup of the reserved liquid.
• 5 in a saucepan, boil remaining reserved liquid until reduced to about 1 cup.
• 6 stir the onion puree into the reduced liquid, stir in the cream, and keep the sauce warm, covered, over very low heat.
• 7 toss the remaining 2 cups onions with the flour, shake off the excess, reserving it.
• 8 in a deep fryer, heat the peanut oil to 375f and fry the onions, a few at a time, for 1 to 1 1/2 minutes.
• 9 transfer the onions with a slotted spoon to paper towels to drain and chop them into 1/4-inch pieces.
• 10 in an ovenproof skillet heat the olive oil over moderately high heat until hot but not smoking and cook the salmon, skin side up and seasoned with salt and pepper, for 1 1/2 minutes.
• 11 turn the fillets carefully with a spatula and cook them for 2 minutes more.
• 12 dip the tops of the fillets carefully into the reserved flour, coat them with the egg, and top them with the fried onions.
• 13 return the fillets to the skillet, spoon any remaining fried onions on top of the fillets, and bake the fillets, covered loosely with foil, in the middle of a preheated 350f oven for 4 to 5 minutes, or until just cooked through.
• 14 divide the sauce among 4 heated plates, transfer the salmon with a spatula to the plates and spoon the caviar decoratively onto it.