Sautéed Salmon Fillet with Sorrel Cream Sauce

Preparation info

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By James Peterson

Published 1991

  • About

This dish was first presented at the Troisgros brothers’ restaurant in Roanne in the early 1970s, and at the time was considered extremely innovative. The following recipe differs somewhat from the original in that it is prepared in the pan used to sauté the fish, and the sorrel is added without a preliminary blanching. Obviously, each of the components—moistening liquid, butter and cream liaison, and sorrel garniture—can be varied.