Sauce Genevoise (Red Wine Sauce for Salmon and Trout)

Ingredients

• butter
• 100 grammes carrot
• 80 grammes onion
• fragments of thyme and bay
• 20 grammes parsley stalks
• 1 kilo salmon head
• a pinch of mignonnette
• 1 litre red wine
• half a litre of lean Sauce Espagnole
• half a litre of red wine (added later)
• half a litre of fish fumet
• 1 spoonful anchovy essence
• 150 grammes butter

Instructions

1. Fry lightly in butter a fine Mirepoix of 100 grammes of carrot, 80 grammes of onion, fragments of thyme and bay, and 20 grammes of parsley stalks.
2. Add 1 kilo of salmon head and a pinch of mignonnette, and let stew for a quarter of an hour.
3. Drain off the butter, moisten with 1 litre of red wine, and reduce by half.
4. Add half a litre of lean Sauce Espagnole and cook gently for 1 hour.
5. Pass through a sieve with pressure, let rest a few minutes, then remove the fat.
6. Add a further half-litre of red wine and half a litre of fish fumet, skim the sauce thoroughly, then reduce it to the consistency wanted.
7. Pass through the étamine and finish with 1 spoonful of anchovy essence and 150 grammes of butter, stirred in gently.