pounds fresh salmon
4 ounces fresh sorrel leaves (about
1 qt. tightly packed)
1 quart fish stock prefably home made
1/2 cup sancerre or other dry wine
(chablis from France)
3 tablespoons Nouilly Prat
2 tablespoons finely diced shallots
1 1/2 cups creme fraiche
3 tablespoons butter
finely ground white pepper
1 to 2 tablespoons grapeseed oil
-- Have Ready:
the salmon: Cut a piece from the thickest
part of the whole salmon or choose
very thick fillets. Either buy it
skinless or skin the fish yourself.
Make sure all the bones are removed
from the fillet.
the fish into 4 pieces each weighing
about 6 ounces.
the fish fillets between two sheets
of lightly oiled wax paper and flatten
the fish using a mallet. The purpose
of this is not so much to reduce the
thickeness as the fish as to make
the fillet the same thickness throughout
so the fish will cook the same throughout.
the stems from the sorrel but stripping
the central veins from each piece.
the fish stock, white wine, nouilly
prat, shallots, into a sauce pan and
cook over high heat till a near glaze
is reached. Add the creme fraiche
and reduce till the sauce is slightly
thickened. Add the sorrel for around
20 seconds while stirring. Then incorporate
the butter off the heat Before serving
add a few drops of lemon juice
cook the salmon:
a "nonstick pan" without
oil. Add the salmon with the seasoned
side down for 25 seconds. then turn
to the second side for another 25
seconds.. The salmon should be undercooked
since it will continue to cook after
the sorrel sauce to each plate then
add a salmon fillet to a warmed plate.
It is important that the plate is
properly warmed first. These dishes
must be served immediately.
Shown to left is a seared version
where the salmon is cooked on
a higher flame for 30 seconds