Red wine sauce - great chefs
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Oil, olive |
| 1 | pounds | Bones, salmon |
| 1 | pounds | Butter |
| 2 | cups | Mirepoix |
| 4 | eaches | Bay leaves |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Peppercorns, white |
| 4 | tablespoons | Puree, shallot ** |
| ¼ | cup | Cognac |
| 2 | cups | Wine, red |
| 1 | cup | Stock, fish ** |
Directions
** See recipes for Shallot Puree, and Fish Stock.
In a saute pan, heat the olive oil.
Add the salmon bones to the pan and saute for about 1 minute.
Add butter (about 2 tablespoons), 1 cup mirepoix, 2 bay leaves, ¼ teaspoon of thyme, ¼ teaspoon of peppercorns, and 2 tablespoons of the shallot puree. Add cognac and flame.
Deglaze with 1 cup of red wine and cook over high heat for 5 to 10 minutes.
Meanwhile, in a second saute pan, melt 2 tablespoons of butter.
Add 2 tablespoons shallot puree, 1 cup mirepoix, 2 bay leaves, ¼ teaspoon peppercorns, ¼ teaspoon oregano, ¼ teaspoon thyme, and 3 cups of red wine.
Reduce over medium heat to dry. Add 1 cup fish stock to saute pan with salmon bones. Cook about 5 minutes.
Deglaze reduction (shallot-red wine) in the second saute pan with about 3 cups of strained liquid from the first saute pan (salmon bones and fish stock).
Reduce ingredients in second saucepan by two-thirds (not dry).
Add remainder of the butter, whisk, and add salt and pepper to taste. Strain and reserve.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA