Side Pannel
Red Wine Sauce - Great Chefs
Red Wine Sauce - Great Chefs
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces
Ingredients List
- 1/2 c Oil, olive
- 1 lb Bones, salmon
- 1 lb Butter
- 2 c Mirepoix
- 4 Bay leaves
- 1/2 ts Oregano
- 1/2 ts Thyme
- 1/2 ts Peppercorns, white
- 4 tb Puree, shallot **
- 1/4 c Cognac
- 2 c Wine, red
- 1 c 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,
1/4 teaspoon of thyme, 1/4 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,
1/4 teaspoon peppercorns, 1/4 teaspoon oregano, 1/4 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.
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,
1/4 teaspoon of thyme, 1/4 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,
1/4 teaspoon peppercorns, 1/4 teaspoon oregano, 1/4 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.
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