Stéphane Reynaud

Saumon à l’Oseille

Salmon with Sorrel

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      40 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Salmon fillet 1
  • Fish stock 200 ml
  • Pouring cream 200

Method

  1. Pick the leaves off the sorrel. Bring the fish stock to the boil, add the sorrel, reduce by a third and add the cream. Cook until a syrupy consistency is obtained, then season.
  2. Remove the bones from the fish and carve into thin slices.
  3. Arrange the salmon slices on six plates, put them in the oven for 1 minute to just warm them, and then pour over the