Baked Salmon with Parsley Sauce and Caviar Sauce

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.)