Red Wine Sauce- Great Chefs

* Exported from MasterCook *

RED WINE SAUCE - GREAT CHEFS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Basics Sauces
Masterchefs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
1 c Stock, fish **

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

In a saute pan, heat the olive oil.

Add the salmon bones to the pan and saute 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 saute 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 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



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