Try this Red Wine Sauce - Great Chefs recipe, or contribute your own.
Suggest a better description** 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 | ||
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Calories: 4031 | ||
Calories from Fat: 3803 (94%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4031
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