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Red Wine Salmon Sauce

  • 51calories

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Source: www.cookstr.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B6, H, D
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 5 large shallots , thinly sliced or diced

  3. 2 cloves garlic , thinly sliced

  4. 1 cup leek greens , cut into 1 1/4-inch slices

  5. 1 cup celery , cut into medium dice

  6. 2 sprigs fresh thyme

  7. 1 pound salmon or other fish bones , cut into 2- to 3-inch pieces (the fishmonger can do this)

  8. 3 cups Chicken Stock , low-salt canned chicken broth, or Veal Stock

  9. 2 1/2 cups full-bodied red wine (such as Rhone, Pinot Noir , or Burgundy)

  10. Kosher salt and freshly ground black pepper

  11. Salmon with Lentils

  12. Lobster

  13. Almost any strong-flavored fish

Instructions Jump to Ingredients ↑

  1. In a large saucepan or high-sided pan, melt the butter over medium heat. Add the shallots, garlic, leeks, celery, and thyme and saut for 2 minutes. Arrange the fish bones on top of the vegetables in an even layer, cover, and reduce the heat to medium. Cook until the bones become opaque, 5 to 6 minutes.

  2. Raise the heat to high, add the stock and wine, and bring to a boil. Reduce the heat slightly and simmer until 1½ cups of liquid remain, about 30 minutes. Strain through a fine strainer, pushing down on the solids.

  3. Pour the strained liquid into a clean saucepan and reduce over medium high heat until slightly syrupy, 10 to 12 minutes. Strain through a chinois or fine strainer. Taste and season. It will taste strong and salty and probably will need pepper only.

  4. Variation:

  5. For delicate fish, lighten the sauce with a little Basil Oil .

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