MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Red Wine Sauce - Great Chefs
Categories: Sauces, Wine, Seafood, Booze
Yield: 2 Servings

1/2 c Olive Oil
1/2 ts Thyme
1 lb Salmon bones
1/2 ts White peppercorns
1 lb Butter
4 tb Shallot puree
2 c Mirepoix
1/4 c Cognac
4 Bay leaves
2 c Red wine
1/2 ts Oregano
1 c Fish stock

In a saute pan, heat the olive oil.

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

Add butter (about 2 tb), 1 cup mirepoix, 2 bay leaves,
1/4 ts thyme, 1/4 ts peppercorns, and 2 tb 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 tb shallot puree, 1 cup mirepoix, 2 bay leaves,
1/4 ts peppercorns, 1/4 ts oregano, 1/4 ts thyme, and
3 cups 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

From: http://www.recipesource.com

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