Red Wine Sauce

Ingredients

120 ml oil
290 gr bones
425 gr butter
4 mirepoix
8 bay leaves
1 gr oregano
1 gr thyme
1 gr peppercorns
4 puree
60 ml cognac
475 ml wine
1 stock
2 gr thyme
2 gr peppercorns
240 ml wine
28 gr butter
2 shallot puree
1 gr oregano
700 ml wine
240 ml fish stock to saute with salmon bones

Instructions

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.