Red Wine Salmon Sauce
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.
Red Wine Salmon Sauce can be refrigerated up to 5 days and frozen up to 1 month.
Total Timeunder 2 hours
Make Ahead RecipeYes
Taste and Textureherby, savory, tart, umami, winey
Type of Dishsauces
- 1 tablespoon butter
- 5 large shallots, thinly sliced or diced
- 2 cloves garlic, thinly sliced
- 1 cup leek greens, cut into 1¼-inch slices
- 1 cup celery, cut into medium dice
- 2 sprigs fresh thyme
- 1 pound salmon or other fish bones, cut into 2- to 3-inch pieces (the fishmonger can do this)
- 3 cups Chicken Stock, low-salt canned chicken broth, or Veal Stock
- 2½ cups full-bodied red wine (such as Rhone, Pinot Noir, or Burgundy)
- Kosher salt and freshly ground black pepper
- Salmon with Lentils
- Almost any strong-flavored fish
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.
1996 Debra Ponzek and Joan Schwartz