Red Wine Sauce

Ingredients

1/2 c oil
1 lb bones
1 lb butter
4 mirepoix
8 bay leaves
1/2 ts oregano
1/2 ts thyme
1/2 ts peppercorns
4 puree
1/4 c cognac
2 c wine
1 stock
1/2 teaspoon thyme
1/2 teaspoon peppercorns
1 cup wine
2 tablespoons butter
2 shallot puree
1/4 teaspoon oregano
3 cups wine
1 cup 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.