Salmon with Sorrel Soup

Name: Salmon with Sorrel Soup
Yield: Makes about 2 cups (500 ml) sauce, plus fish; 4 first-course servings
Ingredients: One 18- ounce (510- g) salmon head, cut into 4 or 5 pieces; 1 teaspoon kosher salt; 1½ ounces (45 g) sorrel, stemmed and cut across into narrow strips (¾ cup); 1 small onion, cut into quarters; Freshly ground black pepper, to taste; ½ cup (125 ml) heavy cream; 2 medium cloves garlic, smashed and peeled; One 1- pound (450- g) piece salmon fillet (about 1 inch [2.5 cm] thick), any pin bones removed with a pair of pliers

Preparation info

Makes about 2 cups 500 ml ) sauce, plus fish;
4
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Although not a soup in the usual sense of the word, this delicious combination of spring flavors has too much sauce to be served any other way than in a bowl with a spoon. It is a good first course for a festive dinner, or a light main course at lunch.

The recipe can be easily doubled if there is extra salmon stock on hand. A stock is made in the first step of this recipe, but if Salmon Stock is on hand, use that instead. Be sure to cut the so

Ingredients

Starter
Dinner
Fish course
Lunch
Pescatarian
Soup
Gluten-free

Ingredients

Method