Genevoise Sauce

Ingredients

• 100 g carrot
• 80 g onion
• 5 fragments thyme
• 1 kg salmon head
• 1 pinch salt
• 1 liter red wine
• 0.5 liter lean Spanish sauce (espagnole maigre)
• 0.5 liter red wine
• 0.5 liter fish stock (fumet de poisson)
• 1 teaspoon anchovy essence
• 150 g butter

Instructions

1. Sauté a fine mirepoix (vegetable base) of carrot, onion, and thyme in butter until softened. Add the salmon head and a pinch of salt; let it braise gently for about 15 minutes.
2. Drain off the butter. Moisten with 1 liter of red wine and reduce by half.
3. Strain through a sieve with gentle pressure; let rest a few minutes and deglease (dégraisser) thoroughly.
4. Add half a liter of lean Spanish sauce (espagnole maigre) and another half liter of red wine along with half a liter of fish stock (fumet de poisson). Skim the sauce entirely; then reduce to desired consistency.
5. Pass through a fine sieve (étamine). Finish by whisking in 1 teaspoon of anchovy essence and 150 grams of butter, stirring gently to incorporate. This sauce is traditionally served with salmon and trout.