Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Oil, olive 1/2 ts Thyme
1 lb Bones, salmon 1/2 ts Peppercorns, white
1 lb Butter 4 tb Puree, shallot **
2 c Mirepoix 1/4 c Cognac
4 ea Bay leaves 2 c Wine, red
1/2 ts Oregano 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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