** 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.
Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel,