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Red Wine Sauce - Great Chefs

Make Red Wine Sauce - Great Chefs at home with Oil Olive, Bones Salmon, Butter, Mirepoix, and Bay Leaves. Serves 2. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 cup
• 1 lb
• 1 lb
• 2 cup
• 4 pc
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 4 tbsp
• 1/4 cup
• 2 cup
• 1 cup

Method (preview)

1. 1

   Add the salmon bones to the pan and saute for about 1 minute.

2. 2

   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.

3. 3

   Add cognac and flame.

4. 4

   Deglaze with 1 cup of red wine and cook over high heat for 5 to 10 minutes.

5. 5

   Meanwhile, in a second saute pan, melt 2 tablespoons of butter.

6. 6

   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.

7. 7

   Reduce over medium heat to dry.

8. 8

   Add 1 cup fish stock to saute pan with salmon bones. Cook about 5 minutes.

9. 9

   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).

10. 10

    Reduce ingredients in second saucepan by two-thirds (not dry).

11. 11

    Add remainder of the butter, whisk, and add salt and pepper to taste. Strain and reserve.

12. 12

    Books, 1984

13. 13

    Chef: Masataka Kobayashi, Masa's, Vintage Court