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Red Wine Sauce

 

23

Yield

2

servings

Prep

20

min

Cook

20

min

Ready

40

min

Trans-fat Free, Low Carb
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 402g (14.2 oz)
Amount per Serving
Calories 2153100% of calories from fat
 % Daily Value *
Total Fat 240g 369%
Saturated Fat 124g 620%
Trans Fat 0g
Cholesterol 492mg 164%
Sodium 1479mg 62%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 10g
Vitamin A 114% Vitamin C 1%
Calcium 6% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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