Name: Escalopes of Salmon with Sorrel (Escalope de saumon à l’oseille)
Yield: For four people
Cuisine: French
Ingredients: 1 tablespoon skimmed milk powder; 1 tablespoon dry vermouth; 1 piece salmon weighing 250 g (9 oz) cut in a fillet along one side of the backbone; 18 cl (⅓ pint) fish fumet; 1 tablespoon mushroom purée; 1 teaspoon crème fraîche; 30 g (1 oz) fresh sorrel; salt, pepper; 50 g (2 oz) button mushrooms, cut in quarters; 8 tablespoons fish fumet; half a shallot, chopped; 2 tablespoons concentrated veal stock (demi-glace)

Preparation info

For
four
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredient

1 piece salmon weighing 250 g (9 oz) cut in a fillet along one side of the b

Europe
France
Fish course
Mediterranean
Gluten-free

Method

Cut the salmon fillet diagonally across the grain to obtain four thin escalopes, each weighing about 60 g (2 oz). To flatten them put each one between two sheets of aluminium