Red Wine Sauce For Fish Recipes

FISH FILLETS IN RED WINE SAUCE (FILETS DE POISSON AU VIN ROUGE)

Steps:

• Preheat oven to 425 degrees.
• Cook fish stock down until reduced by half. Set aside.
• Trim off bottom end of each scallion and pull off and discard any tough or blemished outer leaves. Cut each scallion into 6-inch lengths. Arrange in flat baking dish and add water to barely cover, 2 tablespoons of the butter, salt and pepper. Bring to boil and let cook about 5 minutes. Remove from heat. Set aside.
• Select heatproof skillet or baking dish large enough to hold fish fillets in one layer. Rub bottom with one tablespoon of butter and sprinkle with shallots. Arrange fillets over shallots and sprinkle with salt and pepper.
• Pour wine and water over fillets. Dot with 3 tablespoons butter. Bring to boil on top of stove. Place in oven and bake 2 1/2 to 5 minutes, depending on thickness of fillets. Cook only until fish loses raw look throughout.
• Transfer fillets, 2 at a time, to 4 individual heated serving plates.
• Pour cooking liquid into saucepan. Add 2 tablespoons of butter and fish stock with red wine. Cook combined sauces down to one cup. Put this through sieve and press to extract as much liquid as possible. There should be about 3/4 cup. Reheat gently.
• Garnish each serving with 6 individual drained scallions. Spoon sauce around fish but not on top.

FISH STOCK WITH RED WINE (FUMET DE POISSON AU VIN ROUGE)

Steps:

• Heat oil in casserole and add fish bones, onion and carrots. Sprinkle with salt and pepper and cook, stirring, about 2 minutes.
• Add wine, water, bay leaf, parsley and thyme. Bring to boil and let simmer, uncovered, about 40 minutes. Strain sauce through fine sieve, pushing solids with wooden spoon to extract as much liquid as possible. Discard solids.

RED WINE SAUCE FOR FISH

Steps:

• Bring stock to a boil in a non-aluminum saucepan. Reduce heat to low and simmer for 30 minutes, or until stock is reduced to 1/4 cup.
• Stir in the remaining ingredients and heat through, about 2 minutes.
• Serve over salmon or other fish as desired.

FISH IN RED WINE SAUCE

Steps:

• Heat oil in pot over medium heat. Add garlic, onion, red pepper, celery, carrot bay leaves, herbs, and sauté for a few minutes until softened. You can also use bacon fat here -- I didn't.
• Add red wine; reduce by ½ (this will take about 15-20 minutes, maybe). Add chicken stock; cook 35-40 minutes until "glazed" (in Nick Stellino's words -- I found that it just looked well combined and nice). It will reduce a bit, too.
• Strain sauce; reduce some more (I found this step unnecessary; it had reduced quite a bit cooking with the stock). Combine butter and flour. In stages, whisk in the butter/flour mixture until sauce is the proper consistency (you want it to be a little thickened -- just imagine it on a plate with salmon. you will probably use all of the mixture). Whisk until butter is melted before adding more. Add just a bit of butter for a sheen, if desired.
• Heat light olive oil in pan over medium-high heat. Mix salt, paprika, onion and garlic powders. Coat one side of salmon filet with spice mix; place in pan spice side down. Sprinkle other side of fish with spice mix. Cook until seared (maybe 2-3 minutes each side, depending on thickness); salmon will have a wonderful crust. Flip and cook until other side is seared. If you like your salmon more done, you can cook longer, but the absolute worst is to have it overcooked, and it will cook a bit after you remove it from the pan. Seriously, you're not gonna die from some slightly rawish salmon. This whole searing salmon thing is not something I'd done before, and it's a fantastic way to prepare it. The fats and sugars ooze out and combine with the spice rub to make this just perfect crust.
• To serve, coat plate with red wine sauce; add salmon filet. Add veggies -- Mr. Stellino added steamed, sauteed baby bok choy; I found broccoli works well too with that sauce. Add mashed potatoes if you're into starch. Anything else will absorb too much of the sauce. Serve with glasses of the same wine you used in the sauce.
• Note: another thing Mr. Stellino did was to chop and fry up some slab bacon (apparently this kind he gets is as expensive as foie gras -- it made me want to eat bacon, and i am a vegetarian except for fish), and sprinkle some on top of the salmon when done. This is not necessary but might add some nice flavor.

SALMON CHAMBORD (SALMON IN RED-WINE SAUCE)

Steps:

• Remove the skin from the salmon fillet. Set the skin aside. Cut the skinless fillet into four pieces of equal size. Set aside.
• Melt one tablespoon of the butter in a saucepan and add the shallots, carrots and garlic. Cook briefly, stirring. Add the thyme sprigs, bay leaf and reserved salmon skin. Cook, stirring, about three minutes and sprinkle with arrowroot. Stir to blend and add the wine. Bring to the simmer and cook over low heat about 15 minutes.
• Line a bowl with a sieve and pour the sauce into the sieve. Press with a spatula or the back of a large spoon to extract as much liquid as possible from the solids. There should be about three-quarters of a cup. Discard the solids.
• Heat one tablespoon of butter in a skillet, preferably of the nonstick variety, large enough to hold the salmon pieces in one layer. Sprinkle the salmon pieces with salt and pepper and add them to the skillet. Cook two to three minutes (the cooking time will depend on the thickness of the fish pieces) and turn. Cook two to three minutes on the second side. Sprinkle with the marc de bourgogne and pour the strained red-wine sauce over the fish. Turn the pieces in the sauce and transfer the pieces to a warm platter. Swirl the remaining two tablespoons of butter into the sauce and pour it over the fish.

WINE SAUCE FOR SEAFOOD

Steps:

• Melt the butter in a small saucepan over medium-low heat. Add garlic and shallots; cook and stir until transparent, about 3 minutes. Season with tarragon, salt and white pepper. Increase the heat to medium, and stir in the white wine and lemon juice. Bring to a simmer, then whisk for 1 minute. Remove from the heat and sprinkle in parsley. Pour over your favorite white fish before serving.