Salmon with red wine sauce

Detailed step-by-step description of how to cook the dish "Salmon with red wine sauce". Try it by all means

Recipe «Salmon with red wine sauce» presented in category Recipes / Fish, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 1 bottle light red wine, 2 eschalots, chopped, 1 bouquet garni, 4 peppercorns, 3 tsp caster sugar , 1 cup Massel beef stock, 2 tbsp olive oil, 120g unsalted butter, chilled, cubed , 180g speck or pancetta, cut into thick 2cm-long batons, 1 onion, thinly sliced, 150g button mushrooms, sliced, 6 salmon fillets, skin on.

Ingredients:

• 1 bottle light red wine 
• 2 eschalots, chopped 
• 1 bouquet garni 
• 4 peppercorns 
• 3 tsp caster sugar 
• 1 cup Massel beef stock 
• 2 tbsp olive oil 
• 120g unsalted butter, chilled, cubed 
• 180g speck or pancetta, cut into thick 2cm-long batons 
• 1 onion, thinly sliced 
• 150g button mushrooms, sliced 
• 6 salmon fillets, skin on 

Instructions

1. Place the red wine, eschalots, bouquet garni, peppercorns and sugar in a wide pan. Bring to boil, then simmer over low heat for 20 minutes to reduce by half. Add stock, reduce for 10 minutes until a sauce consistency, then set aside.
2. Heat half the oil and 30g of butter in a frypan, add speck and onion and cook over low heat for 1-2 minutes or until soft. Add the mushrooms and cook for 5 minutes. Strain the wine reduction onto the onions and mushrooms, discarding solids. Season the sauce, then set aside.
3. In a separate heavy-based frypan, heat 30g of butter and the remaining oil over medium-high heat. Season the salmon, then fry skin-side down for 3 minutes (in batches if needed), then turn and fry for 2 minutes until just cooked through.
4. Reheat sauce over medium heat, whisking in remaining butter, one piece at a time, until glossy. Drizzle salmon with a little sauce, and serve with mashed potato, and peas with baby onions (see related recipes).