James Peterson

Red Wine Sauce for Salmon

Preparation info
  • yield:

    2 cups

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Ingredients

salmon head(s) 1 large or

Method

  1. Ideally, the salmon heads should be split in half. Given that this is difficult, it is best to have it done by the fish supplier. If you just have the whole heads, use them as described here. Remove the gills from the salmon head(s). Rinse with cold water, or, better, soak the head(s) in a bowl of cold water for a couple of hours or overnight (in the refrigerator), chang