Escalopes of salmon with sorrel sauce
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.
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
1 1/2 lb (750 g) salmon fillet (taken from a good-sized salmon)
2 tablespoons canola oil
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
- 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
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.