Red Wine Sauce

1. ** See recipes for Shalloti Pureei, and Fish stock.
2. In a saute pan, heat the olive oil. Add the salmon bones to the pan and saute for about 1 minute.
3. 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.
4. Add cognac and flame.
5. deglaze with 1 cup of red wine and cook over high heat for 5 to 10 minutes.
6. Meanwhile, in a second saute pan, melt 2 tablespoons of butter.
7. 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.
8. Reducei over medium heat to dry. Add 1 cup fish stock to saute pan with salmon bones.
9. Cook about 5 minutes.
10. 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).
11. Reduce ingredients in second saucepan by two-thirds (not dry).
12. Add remainder of the butter, whisk, and add salt and pepper to taste.
13. Straini and reserve.