
Escalopes of salmon with sorrel sauce

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Here, "escalopes" refers to the thinly cut scallops of salmon fillet that are briefly broiled and paired with a light sorrel sauce. If you can't find sorrel, arugula may be substituted.
ingredients
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serves: 4
1 1/2 lb (750 g) salmon fillet (taken from a good-sized salmon)
2 tablespoons canola oil
Salt
SORREL SAUCE:
2 1/2 cups (600 ml) Fish Stock
3/4 cup (175 ml) heavy cream
1/4 cup dry vermouth (such as Noilly Prat)
1/4 cup (25 g) sorrel leaves (washed and dried)
6 tablespoons (75 g) unsalted butter
2 teaspoons lemon juice
Servings Per Recipe: 4
Amount per Serving
Calories: 1284
- Total Fat: 125.5 g
- Saturated Fat: 69.1 g
- Trans Fat: 3.7 g
- Cholesterol: 359.3 mg
- Sodium: 420.5 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0 g
- Sugars: 0.4 g
- Protein: 38.8 g
preparation

Champagne and chive sauce:
Melt 1 1/2 teaspoons (7 g) of unsalted butter in a medium-sized saucepan. Add 1 minced shallot and cook gently, without coloring, until soft. Add 1/2 cup (100 ml) champagne and boil for 2 minutes. Add 2 1/2 cups (600 ml) fish stock and 1/2 teaspoon of sugar, and boil rapidly until reduced by three-fourths to about 3/4 cup (175 ml). Add 1/4 cup heavy cream, bring back to a boil, and simmer until it has reached a good saucelike consistency. Keep warm. Whip together another 1/4 cup heavy cream with 1 tablespoon of champagne and 2 teaspoons of chopped chives until it forms soft peaks. When you are ready to serve, bring the sauce back to a boil, then whisk in 1 1/2 tablespoons (20 g) unsalted butter followed by the whipped cream mixture. Overlap the escalopes in the center of each warmed plate and pour the sauce around. Sprinkle with a few chopped chives and serve immediately, while the sauce is still foaming.
comments
arlene
May 9, 2012