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Ingredients
- 1/2 c. Oil, olive
- 1 lb Bones, salmon
- 1 lb Butter
- 2 c. Mirepoix
- 4 x Bay leaves
- 1/2 tsp Oregano
- 1/2 tsp Thyme
- 1/2 tsp Peppercorns, white
- 4 Tbsp. Puree, shallot **
- 1/4 c. Cognac
- 2 c. Wine, red
- 1 c. Stock, fish **
Directions
- ** See recipes for Shallot Puree, and Fish Stock.
- In a saute/fry pan, heat the extra virgin olive oil.
- Add in the salmon bones to the pan and saute/fry for about 1 minute.
- Add in butter (about 2 Tbsp.), 1 c. mirepoix, 2 bay leaves, 1/4 tsp. of thyme, 1/4 tsp. of peppercorns, and 2 Tbsp. of the shallot puree. Add in cognac and flame.
- Deglaze with 1 c. of red wine and cook over high heat for 5 - 10 min.
- Meanwhile, in a second saute/fry pan, heat 2 Tbsp. of butter.
- Add in 2 Tbsp. shallot puree, 1 c. mirepoix, 2 bay leaves, 1/4 tsp. peppercorns, 1/4 tsp. oregano, 1/4 tsp. thyme, and 3 c. of red wine.
- Reduce over medium heat to dry.
- Add in 1 c. fish stock to saute/fry pan with salmon bones. Cook about 5 min.
- Deglaze reduction (shallot-red wine) in the second saute/fry pan with about 3 c. of strained liquid from the first saute/fry pan (salmon bones and fish stock).
- Reduce ingredients in second saucepan by two-thirds (not dry).
- Add in remainder of the butter, whisk, and add in salt and pepper to taste.
- Strain and reserve.
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