1/2 c  Oil, olive

      1 lb Bones, salmon

      1 lb Butter

      2 c  Mirepoix

      4 ea Bay leaves

    1/2 ts Oregano

    1/2 ts Thyme

    1/2 ts Peppercorns, white

      4 tb Puree, shallot **

    1/4 c  Cognac

      2 c  Wine, red

      1 c  Stock, fish **

       ** 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.
       Source:  Great Chefs of San Francisco, Avon Books, 1984
       Chef:   Masataka Kobayashi, Masa's, Vintage Court Hotel,
       :       San Francisco, CA