Baby Salmon Stuffed with Caviar I (Red Wine Sauce)
Submitted by DougieC
Classic French red wine sauce for salmon made with fish stock, mirepoix, shallots, and multiple reductions. This elegant sauce from a master chef requires precision and patience.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minThis sophisticated red wine sauce builds layers of flavor through careful reductions and deglazing in two separate pans.
Salmon bones add depth to the fish stock base, while cognac, mirepoix, and aromatics create complexity.
Multiple reductions concentrate the flavors into a rich, velvety sauce worthy of a fine dining restaurant.
Note: This is the sauce component; the stuffed salmon recipe is separate.
Chef Tips
- Use quality ingredients: Good red wine and fish stock make a noticeable difference
- Reduce carefully: Watch the reductions closely; they should concentrate flavor without burning
- Deglaze properly: Add liquid to dissolve the flavorful brown bits stuck to the pan
- Strain thoroughly: A fine-mesh strainer removes all solids for silky texture
- Whisk in butter last: This creates the glossy, rich finish
- Season at the end: Taste and adjust salt and pepper after all reductions
Variations
- Use white wine for a lighter sauce
- Add fresh herbs like tarragon or dill at the end
- Finish with a tablespoon of heavy cream for extra richness
Ingredients
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.
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