Red Wine, Mint and Olive Sauce

Rich fish, such as salmon and salmon trout, can be accompanied by red wine quite happily.

Here is the red wine sauce I made to accompany the steamed salmon trout and a delicious bottle of 1979 Chateau Trotanoy. It is a dark, glossy sauce. Whilst fish stock is the usual ingredient for fish sauces, it is by no means de rigueur, and I have often used chicken stock; for this sauce, I used a pale sticky stock made with pig’s trotters. With a meat or vegetable stock, this is also a good s