Ingredients
- 8 bay leaves
- 4 mirepoix
- 4 puree
- 2 shallot puree
- 1 stock
- 3 cups wine (red)
- 2 c wine
- 1 lb butter
- 1 lb bones
- 1 cup wine (red)
- 1 cup fish stock to saute with salmon bones (pan)
- 1/2 c oil
- 1/4 c cognac
- 2 tablespoons butter
- 1/2 teaspoon thyme
- 1/2 teaspoon peppercorns
- 1/2 ts peppercorns
- 1/2 ts thyme
- 1/2 ts oregano
- 1/4 teaspoon oregano
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.
