Sandpiper under the sauce (1 serving)

The sandpiper is fried on a high fire, removed not fully cooked ("with blood"), cut. The meat is separated from the bones and kept warm. In a small saucepan, finely chopped onions are boiled in wine. Then the remains (bones) of the sandpiper, pepper, salt are added there. After that, it boils for another 5 minutes. Then everything reclines into a colander or sieve. Before serving, the deposited sandpiper meat is poured with cooked sauce.