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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white onion	5	cups	sliced	320.0	74.72	8.8	0.8
champagne vinegar	1/4	cup		-	-	-	-
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
heavy cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002
purpose flour	1	cup		-	-	-	-
peanut oil	4	cups		7637.76	0.0	0.0	864.0
extra virgin olive oil	2	tablespoons		-	-	-	-
salmon fillet	24	ounces		965.6	0.0	134.912	43.111999999999995
egg	1		beaten	71.5	0.36	6.28	4.755
black caviar	1	ounce		74.844	1.1340000000000001	6.9741	5.0746

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.