Escalopes of salmon with sorrel sauce
by:
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
1. Cut the salmon fillet into 12 escalopes. Brush each one with oil, season with a little salt, and lay on a lightly oiled baking pan.
2. For the sauce, put the fish stock, half of the cream, and the vermouth into a large saucepan and boil vigorously until reduced to 3/4 cup (175 ml). Meanwhile, remove the stems from the sorrel leaves and slice the leaves very thinly. When the sauce has reduced to the required amount, add the remaining cream, the butter, and lemon juice, and simmer until it has thickened slightly and reached a good saucelike consistency. ln the meantime, preheat the broiler.
3. Stir all but a pinch of the sorrel into the sauce and season to taste. Keep warm. Broil the salmon escalopes, close to the heat, for about 30 seconds to 1 minute until only just firm.
4. To serve, spoon some of the sauce into the center of four warmed plates. Slightly overlap three escalopes on top of the sauce on each plate and sprinkle with the reserved shredded sorrel.
Cooks' note:
VARIATION: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.
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comments
arlene
May 9, 2012