ReceptnaptárFilet de saumon à l'oseille (salmon fillet with sorrel sauce)
Saumon à l'oseille (salmon with sorrel) is a great French bistro classic, invented by Pierre and Jean Troisgros in the 1960s. The tart freshness of sorrel is the perfect counterpoint to rich salmon. The creamy sauce is silky and lemony.
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Ingredients
Method
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- Pat the salmon dry and season with salt and pepper. Wash the sorrel, remove stems and roughly chop.
- Melt half the butter and sauté the shallot for 2 minutes, add the wine and reduce by half.
- Add the cream and simmer 3 minutes, then stir in the sorrel. Cook 2 minutes until wilted. Season with salt, pepper and lemon juice.
- In a non-stick pan, heat the remaining butter and cook the salmon skin-side down for 4 minutes until crisp. Flip and cook 2-3 minutes more (the center should stay pink).
- Spoon the sauce onto the plates and set the salmon on top.
- Serve immediately with boiled potatoes or rice.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Sorrel is tart, so the cream is needed.
- Don't overcook the salmon; keep the center pink.
- Spinach with lemon juice works as a substitute.
- For crisp skin, start skin-side down in a hot pan.
Frequently asked questions
With frozen sorrel?
Yes, thaw and drain it.
What to serve with it?
Boiled new potatoes, rice, asparagus.
Similar recipes
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- Lachsfilet mit Dillsoße (salmon fillet with dill sauce) · German
- Preserving sorrel for winter · Hungarian
- Pâtes au saumon et poireaux (creamy salmon and leek pasta) · French
- Creamy salmon spaghetti with dill · Italian
- Quiche au saumon fumé (smoked salmon quiche) · French
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