Escalope de Saumon à l’Oseille

Preparation info

    • Difficulty

      Easy

Appears in

Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

  • About

Method

Lift two fillets off the central bone of a salmon. Split these fillets in two horizontally. Put them between two sheets of oiled paper and with a cutlet bat flatten them carefully to make them of even width.

Tail and wash sorrel