Title: Mer Noir
Categories: American Salmon
Yield: 4 Servings
| 1/4 | c | Pure olive oil |
| 3 | oz | Bacon, diced |
| 1 | lb | Fish scraps (salmon or sword |
| 2 | tb | Unsalted butter |
| 2 | | Onions, diced |
| 3 | | Carrots, diced |
| 2 | | Leeks, white part only, dice |
| 4 | | Ribs celery, diced |
| 1 | | Head, garlic |
| 2 | | Bay leaves, broken |
| 12 | | Black peppercorns, crushed |
| 12 | sm | Morels, diced |
| 1 1/2 | | Dozen mussels |
3 cups red-wine vinegar 1 bottle Pinot Noir 2 quarts chicken stock 3
packages Squid Ink In a large heavy-bottomed sauce pan, heat the olive
oil and bacon. When the bacon starts to brown, add the fish scraps and
cook, stirring, until they start to color. Remove with a slotted spoon. Add
the butter and the onions, carrots, leeks, celery and mushrooms. Cook them
until they are well glazed, stirring only occasionally. Add the garlic, bay
leaves, pepercorns, mussels and fish scraps, along with the vinegar, wine
and stock. Bring to a boil, reduce the heat to a simmer, skim the stock
and cook until reduces in volume by half, about one hour. Stir in the squid
ink. (If squid ink is unavailable, substitute 2 cups of beet juice that has
been boiled down to 1/2 cup.) Boil one minute longer and strain.