Baby Salmon Stuffed With Caviar I (Red Wine Sauce)

Recipe Ingredients

1/2 cup	118ml	Oil - olive
1 lb	454g / 16oz	Bones - salmon
1 lb	454g / 16oz	Butter
2 cups	474ml	Mirepoix
4		Bay leaves
1/2 teaspoon	2.5ml	Oregano
1/2 teaspoon	2.5ml	Thyme
1/2 teaspoon	2.5ml	Peppercorns - white
4 tablespoons	60ml	Puree - shallot **
1/4 cup	59ml	Cognac
2 cups	474ml	Wine - red
1 cup	237ml	Stock - fish **

Recipe Instructions

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.

Hints

** See recipes for Shallot Puree, and Fish Stock.

Source:
Mrs. Neel Garland

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