INGREDIENTS

INSTRUCTIONS

* See recipes for Shallot Puree, and Fish Stock.  In a saute pan, heat
the olive oil.  Add the salmon bones to the pan and saute for about 1
minute.  Add butter (about 2 tablespoons), 1 cup mirepoix, 2 bay
leaves, 1/4  teaspoon of thyme, 1/4 teaspoon of peppercorns, and 2
tablespoons of  the shallot puree.  Add cognac and flame.  Deglaze with
1 cup of red wine and cook over high heat for 5 to 10  minutes.
Meanwhile, in a second saute pan, melt 2 tablespoons of butter.  Add 2
tablespoons shallot puree, 1 cup mirepoix, 2 bay leaves, 1/4  teaspoon
peppercorns, 1/4 teaspoon oregano, 1/4 teaspoon thyme, and 3  cups of
red wine.  Reduce over medium heat to dry.  Add 1 cup fish stock to
saute pan with salmon bones.  Cook about 5  minutes.  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.  Source:  Great Chefs of San Francisco, Avon Books,
1984  Chef:   Masataka Kobayashi, Masa's, Vintage Court Hotel,  :      
San Francisco, CA  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 2496
Calories From Fat: 2190
Total Fat: 248.5g
Cholesterol: 677mg
Sodium: 1087mg
Potassium: 1131.4mg
Carbohydrates: 5.2g
Fiber: 1.2g
Sugar: 1.7g
Protein: 61.1g