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
 
MMMMM