Saumon à l'Oseille (Salmon with Sorrel Sauce)

Pan-seared salmon fillets served on a creamy sorrel sauce, a famous dish of the Troisgros restaurant.

TIME BREAKDOWN
Prep: 15 min
Cook: 20 min
Total: 35 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 4 skin-on salmon fillets (about 150g each)
  • 1 tbsp sunflower oil
  • 25g unsalted butter
  • 2 shallots, finely chopped
  • 100ml dry white wine
  • 100ml fish stock
  • 200ml double cream
  • 100g fresh sorrel leaves, stalks removed and leaves shredded (from specialist greengrocers, farm shops or online)
  • Squeeze of lemon juice
  • Salt and white pepper to taste

Method

  1. Melt half the butter in a saucepan over a medium heat and soften the shallots for 3 minutes.

  2. Add the wine and boil until reduced to about 2 tablespoons. Add the fish stock and boil until reduced by half.

  3. Stir in the cream and simmer for 5 minutes until lightly thickened. Add the sorrel and stir for 1 minute until it melts into the sauce and turns olive green.

  4. Season with lemon juice, salt and white pepper. Keep warm over a very low heat.

  5. Pat the salmon dry and season. Heat the oil and remaining butter in a non-stick frying pan over a medium-high heat. Cook the fillets skin-side down for 4 minutes until the skin is crisp, then turn and cook for 2 to 3 minutes more until just cooked through.

  6. Spoon the sorrel sauce onto warm plates, set the salmon on top and serve with steamed new potatoes.