Escalope of Salmon with Herb-dressed Sorrel

Preparation info

    • Difficulty


Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

  • About

Twenty years ago the Troisgros brothers introduced this dish to the international restaurant-going cognoscenti by serving it very publicly as part of a memorable feast (which also included a truffled soup en croûte by Bocuse) to President Valéry Giscard d'Estaing. It was their reworking of a Loire speciality which used whatever river fish were to hand in combination with creamed sorrel.

The original recipe and innumerable subsequent derivativ