Recipe - Red Wine Sauce - Great Chefs

One half cup Oil, olive
1 pound Bones, salmon
1 pound Butter
2 cup Mirepoix
4 Bay leaves
One half teaspoon Oregano
One half teaspoon Thyme
One half teaspoon Peppercorns, white
4 tablespoon Puree, shallot **
One fourth cup Cognac
2 cup Wine, red
1 cup Stock, fish **

** 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,
One fourth teaspoon of thyme, One fourth 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,
One fourth teaspoon peppercorns, One fourth teaspoon oregano, One fourth 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 (shallotred 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 twothirds (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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcsf.zip