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