** 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, Masas, Vintage Court Hotel, : San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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|Serving Size: 1 Serving (1025g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 3803 (94%)|
|Amt Per Serving||% DV|
|Total Fat 422.5g||563 %|
|Saturated Fat 240.6g||1203 %|
|Monounsaturated Fat 134.9g|
|Polyunsanturated Fat 19.7g|
|Cholesterol 975.2mg||300 %|
|Sodium 2627.6mg||91 %|
|Potassium 516.1mg||14 %|
|Total Carbohydrate 15.3g||4 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 13.3g|
|Protein 5.1g||7 %|
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Calories per serving: 4031
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