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Salmon with sorrel
Chapter VI ·
Fish & seafood · Nº 198
Salmon with sorrel
10 ingredients
4 steps
Ingredients
Method
Ingredients
For
Salmon
4
salmon cutlets
, 100 to 120g each
salt
, to taste
chili pepper
, to taste
Sauce
250 ml
Sauvignon Blanc wine
125 ml
vermouth
, or martini
2
shallots
, or red onion, chopped
375 ml
heavy cream
sorrel
, leaves
salt
, to taste
chili pepper
, to taste
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Method
Tap a step to check it off
Salmon
1
Season the salmon with salt and pepper. Quickly sear in a very hot nonstick skillet, leaving the escalope rare. Set aside.
Sauce
2
Combine the wine, vermouth and shallot and reduce. Add the heavy cream and bring to a boil. Season with salt and pepper. Stir in the chopped sorrel.
To serve
3
Spread the sauce over the entire surface of the plate. Place the salmon escalope on top.
4
Serve immediately.
From the same chapter
Fish & seafood · Nº 144
Tuna in Sesame Crust
Fish & seafood · Nº 145
Grilled Tuna with Tartare Rouge Sauce
Fish & seafood · Nº 146
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