Baby Salmon Stuffed With Caviar (Part 1) (Red Wine Sauce) Recipe

• 1/2 c. Oil, olive
• 1 lb Bones, salmon
• 1 lb Butter
• 2 c. Mirepoix
• 4 x Bay leaves
• 1/2 tsp Oregano
• 1/2 tsp Thyme
• 1/2 tsp Peppercorns, white
• 4 Tbsp. Puree, shallot **
• 1/4 c. Cognac
• 2 c. Wine, red
• 1 c. Stock, fish **

1. ** See recipes for Shallot Puree, and Fish Stock.
2. In a saute/fry pan, heat the extra virgin olive oil.
3. Add in the salmon bones to the pan and saute/fry for about 1 minute.
4. Add in butter (about 2 Tbsp.
5. ), 1 c. mirepoix, 2 bay leaves, 1/4 tsp.
6. of thyme, 1/4 tsp.
7. of peppercorns, and 2 Tbsp.
8. of the shallot puree.
9. Add in cognac and flame.
10. Deglaze with 1 c. of red wine and cook over high heat for 5 - 10 min.
11. Meanwhile, in a second saute/fry pan, heat 2 Tbsp.
12. of butter.
13. Add in 2 Tbsp.
14. shallot puree, 1 c. mirepoix, 2 bay leaves, 1/4 tsp.
15. peppercorns, 1/4 tsp.
16. oregano, 1/4 tsp.
17. thyme, and 3 c. of red wine.
18. Reduce over medium heat to dry.
19. Add in 1 c. fish stock to saute/fry pan with salmon bones.
20. Cook about 5 min.
21. Deglaze reduction (shallot-red wine) in the second saute/fry pan with about 3 c. of strained liquid from the first saute/fry pan (salmon bones and fish stock).
22. Reduce ingredients in second saucepan by two-thirds (not dry).
23. Add in remainder of the butter, whisk, and add in salt and pepper to taste.
24. Strain and reserve.

oil, salmon, butter, mirepoix, bay leaves, oregano, thyme, shallot, cognac, fish

Taken from cookeatshare.com/recipes/baby-salmon-stuffed-with-caviar-part-1-red-wine-sauce-72985 (may not work)