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Salmon with Crunchy Onion Crust,
Onion Sauce and Golden Caviar

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- Elsa Schiaparelli

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Salmon with Crunchy Onion Crust,
Onion Sauce and Golden Caviar
Michel Richard, Citrus - Los Angeles
Gourmet December 1990

 5 cups thinly sliced large white onions
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
Four 6-ounce salmon fillets with the skin intact
1 large egg, beaten lightly
1 ounce golden caviar

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 the mixture, stirring for 30 minutes. Strain the liquid through a sieve into a bowl, reserving it, and in a food processor purée the onions
with 1/4 cup of the reserved liquid.
In a saucepan boil the remaining reserved liquid until it is reduced to about
1 cup. Stir the onion purée 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 and shake off the excess, reserving it. In a deep fryer heat the peanut oil to 375 degrees F, and in it
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
it is hot but not smoking and in it 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 350-degree F. oven for 4 to
5 minutes, or until they re 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. Serves 4.
 

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