Prep 20 mins
Cook 50 mins
An entree to impress even the most finicky guest.
- 5 cups white 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)
- 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.
- Add the vinegar and cook the mixture for 2 minutes, or until the liquid is evaporated.
- Add the broth and simmer, stirring for 30 minutes.
- 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.
- In a saucepan, boil remaining reserved liquid until reduced to about 1 cup.
- Stir the onion puree into the reduced liquid, stir in the cream, and keep the sauce warm, covered, over very low heat.
- Toss the remaining 2 cups onions with the flour, shake off the excess, reserving it.
- 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.
- Transfer the onions with a slotted spoon to paper towels to drain and chop them into 1/4-inch pieces.
- 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.
- Turn the fillets carefully with a spatula and cook them for 2 minutes more.
- Dip the tops of the fillets carefully into the reserved flour, coat them with the egg, and top them with the fried onions.
- 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.
- Divide the sauce among 4 heated plates, transfer the salmon with a spatula to the plates and spoon the caviar decoratively onto it.