Red Wine Sauce - Great Chefs
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...
Ingredients
- 1/2c oil, olive
- 1lbbones, salmon
- 1lbbutter
- 2c mirepoix
- 4ea bay leaves
- 1/2ts oregano
- 1/2ts thyme
- 1/2ts peppercorns, white
Directions
- 1
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 Pure
- 2
In a saute pan, heat the olive oil
- 3
Add the salmon bones to the pan and saute for about 1 minute
- 4
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
- 5
Add cognac and flame
- 6
Deglaze with 1 cup of red wine and cook over high heat for 5 to 10 minutes
- 7
Meanwhile, in a second saute pan, melt 2 tablespoons of butter
- 8
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 cup