Red Wine Sauce
Yield
2 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable oil
olive |
|
| 1 | pound |
soup bones
salmon |
* |
| 1 | pound |
butter
|
|
| 2 | cups |
mirepoix
|
* |
| 4 | each |
bay leaves
|
*
|
| ½ | teaspoon |
oregano
|
|
| ½ | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
peppercorns
white |
|
| 4 | tablespoons |
shallot puree
|
* |
| ¼ | cup |
cognac
|
*
|
| 2 | cups |
wine
red |
*
|
| 1 | cup |
stock
fish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable oil
olive |
|
| 453.6 | g |
soup bones
salmon |
* |
| 453.6 | g |
butter
|
|
| 473 | ml |
mirepoix
|
* |
| 4 | each |
bay leaves
|
*
|
| 2.5 | ml |
oregano
|
|
| 2.5 | ml |
thyme
|
*
|
| 2.5 | ml |
peppercorns
white |
|
| 6E+1 | ml |
shallot puree
|
* |
| 59 | ml |
cognac
|
*
|
| 473 | ml |
wine
red |
*
|
| 237 | ml |
stock
fish |
|
Directions
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.
