- Skill Level: Easy
- Cost: Moderate
- Favorited: 0 Times
Can be made ahead of time.
Deep burgundy red and thick enough to lightly coat a spoon, this sauce has a complex, interesting flavor. Take the time to make a big batch of red wine sauce and freeze it in small containers. Veal Stock or a mixture of half chicken, half veal will give the sauce more body.
In a large saucepan or high-sided pan, melt the butter over medium heat. Add the shallots, garlic, leeks, celery, and thyme and sauté 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.
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.
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.
For delicate fish, lighten the sauce with a little Basil Oil.
Red Wine Salmon Sauce can be refrigerated up to 5 days and frozen up to 1 month.
Nutritional information is based on 12 servings, includes 1/4 teaspoon of added salt, but does not include Chicken or Veal Stock. For nutritional information on Chicken or Veal Stock, please follow the links above.
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