*  Exported from  MasterCook  *
 
                        RED WINE SAUCE - GREAT CHEFS
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Basics                           Sauces
                 Masterchefs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Oil, olive
    1       lb           Bones, salmon
    1       lb           Butter
    2       c            Mirepoix
    4       ea           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 **
 
        ** 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.
   
        Source:  Great Chefs of San Francisco, Avon
   Books, 1984
   
        Chef:   Masataka Kobayashi, Masa’s, Vintage Court
   Hotel,
        :       San Francisco, CA
  
 
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