Red Wine Salmon Sauce

• 1 tablespoon butter
• 5 large shallots, thinly sliced or diced
• 2 cloves garlic, thinly sliced
• 1 cup leek greens, cut into 1 1/4-inch slices
• 1 cup celery, cut into medium dice
• 2 sprigs fresh thyme
• 1 pound salmon or other fish bones, cut into 2- to 3-inch pieces (the fishmonger can do this)
• 3 cups Chicken Stock, low-salt canned chicken broth, or Veal Stock
• 2 1/2 cups full-bodied red wine (such as Rhone, Pinot Noir, or Burgundy)
• Kosher salt and freshly ground black pepper
• Salmon with Lentils
• Lobster
• Almost any strong-flavored fish

1. In a large saucepan or high-sided pan, melt the butter over medium heat.
2. Add the shallots, garlic, leeks, celery, and thyme and saute for 2 minutes.
3. Arrange the fish bones on top of the vegetables in an even layer, cover, and reduce the heat to medium.
4. Cook until the bones become opaque, 5 to 6 minutes.
5. Raise the heat to high, add the stock and wine, and bring to a boil.
6. Reduce the heat slightly and simmer until 1 1/2 cups of liquid remain, about 30 minutes.
7. Strain through a fine strainer, pushing down on the solids.
8. Pour the strained liquid into a clean saucepan and reduce over medium high heat until slightly syrupy, 10 to 12 minutes.
9. Strain through a chinois or fine strainer.
10. Taste and season.
11. It will taste strong and salty and probably will need pepper only.
12. Variation:
13. For delicate fish, lighten the sauce with a little Basil Oil.

butter, shallots, garlic, leek greens, celery, thyme, salmon, chicken, fullbodied red wine, kosher salt, salmon, lobster, fish

Taken from www.cookstr.com/recipes/red-wine-salmon-sauce (may not work)