Sorrel Salmon

Name: Sorrel Salmon
Ingredients: 1½ cups cooked long-grain white rice with olive oil and salt; 1½ cups cooked long-grain white rice with olive oil and salt; 1½ cups cooked long-grain white rice with olive oil and salt; Kosher salt; Freshly ground black pepper; 2 egg yolks; 2 skin-on salmon fillets (about 7 ounces each), cut into 6-×-2-×-1-inch strips; 3 cups sorrel leaves, stems removed (save for the soup if desired), cut across into ¼-inch strips (about 2 cups tightly packed); 1¾ cups chicken stock (any of the homemade stocks, or sterile-pack); 1½ teaspoons safflower oil; 3 cups sorrel leaves, stems removed (save for the soup if desired), cut across into ¼-inch strips (about 2 cups tightly packed)

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

Here we return to the classic world of French cooking except that the French would lavish it with heavy cream. My husband and I didn’t miss it.

As always, use a stainless-steel pan or the sorrel will turn a revolting color. This recipe for two can be doubled, but make sure you have enough sorrel on hand—6 cups of leaves, stemmed, is a very large amount of sorrel.

Ingredients

Main course
Gluten-free

Ingredients

Method