Baby Salmon Stuffed with Caviar I (Red Wine Sauce)

Yields:2 servings
Rate this Recipe
Recipe Cooking TimePreparation15 minutes
Cooking15 minutes
Ready In30 minutes

Ingredients

1/2 cup olive oil
1 pound salmon bones
1 pound butter
2 cups mirepoix
4 each bay leaves
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon peppercorns white
4 tablespoons shallot puree
1/4 cup cognac
2 cups red wine
1 cup fish stock

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, 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 sauté 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 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.

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Cauliflower Cheese Soup

This soup was excellent.........and very easy to make.