About 10 years ago I had salmon & red wine sauce at The Jeffersonian, a restaurant somewhere on Philly's Main Line. It was quite possibly the most delicious meal I've ever had. I asked the chef how he made the wine sauce, and all I grasped at the time was that it took all day, several boil-down reductions, a whole bottle of wine, which resulted in 3 tablespoons of sauce.
Needless to say, I have never even come close to duplicating the recipe.
However, a sibling has decided no more meat for him. So, I've decided to give this another shot. In addition to my sauce never thickening, never being syrupy, my salmon is always, well, quite awful. No matter how I cook it. So I have 2 questions:
1) Can someone provide guidance, or perhaps a book, on how to cook salmon; and
2) Can someone provide insight in making a red wine/pinot/port syrupy sauce?
PS - Is there a way to subscribe to this thread, moderators? This board moves so fast, I lose myself.
EDIT: Moderators, I got your message! Thank you.
Updated 2 months ago | 7
Updated 1 year ago | 7
Updated 1 year ago | 0
Updated 12 days ago | 74
Updated 33 minutes ago | 345