Saumon à l’Oseille

Name: Saumon à l’Oseille (Salmon with Sorrel Sauce)
Yield: 8 Servings.
Cuisine: France
Ingredients: 2 teaspoons finely chopped fresh sorrel; 1 tablespoon flour; Salt and freshly ground pepper; Salt and freshly ground pepper; 1 cup fresh fish broth or clam broth; ½ cup dry white wine; 1 cup heavy cream; 1 cup fresh fish broth or clam broth; Juice of ½ lemon; Juice of ½ lemon; 2 teaspoons finely chopped shallots; ¼ cup dry vermouth; 1¼ pounds skinned and boned fillets of salmon; 7 teaspoons butter; 1¼ pounds skinned and boned fillets of salmon

Salmon with Sorrel Sauce

Preparation info

8
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

1¼ pounds skinned and boned fillets of salmon
7 teaspoons butter
2

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Place the salmon fillets on a flat surface and cut on the bias, against the grain, into 8 slices of equal weight.
Place the slices between sheets of freezer paper and pound with a flat mallet to make thin steaks about the thickness of veal scaloppine.
Melt 3 teaspoons butter in a saucepan and add the shallots. Cook briefly and add the vermouth and wine.