Baby Salmon Stuffed with Caviar I (Red Wine Sauce)
In a sauté pan, heat the olive oil.
Add the salmon bones to the pan and sauté 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 sauté pan, melt 2 tablespoons of butter.
Add 2 tablespoons shallot purée, 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 sauté pan with salmon bones.
Cook about 5 minutes.
Deglaze reduction (shallot-red wine) in the second sauté pan with about 3 cups of strained liquid from the first sauté 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.