| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Basics, Sauces, Masterchefs, Frisco, M | 2 | Servings | |
INGREDIENTS
| 1/2 | c | Oil, olive |
| 1 | lb | Bones, salmon |
| 1 | lb | Butter |
| 2 | c | Mirepoix |
| 4 | Bay leaves | |
| 1/2 | ts | Oregano |
| 1/2 | ts | Thyme |
| 1/2 | ts | Peppercorns, white |
| 4 | tb | Puree, shallot ** |
| 1/4 | c | Cognac |
| 2 | c | Wine, red |
| 1 | c | Stock, fish ** |
| 5 | minutes. |
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 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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