** 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,