1/2 c Oil, olive 1 lb Bones, salmon 1 lb Butter 2 c Mirepoix 4 ea 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 ** ** 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
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