Baby Salmon Stuffed With Caviar I (Red Wine Sauce)


Course : Salmon
Serves: 2
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Ingredients:


1/2 cup oil -- olive

1 pound bones -- salmon

1 pound butter

2 cups mirepoix

4 pieces bay leaves

1/2 teaspoon oregano

1/2 teaspoon thyme

1/2 teaspoon peppercorns -- white

4 tablespoons puree -- shallot **

1/4 cup cognac

2 cups wine -- red

1 cup stock -- fish **
 

Preparation / Directions:


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