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Saumon à l'oseille
Salmon with sorrel sauce
Saumon à l'oseille: Roanne-style salmon escalopes on a tangy sorrel cream sauce
Saumon à l'oseille was created in the 1960s at the Troisgros brothers' famous restaurant in Roanne, north of Lyon, and it soon became a dinner-party classic in French homes. Thin escalopes of salmon are cooked for barely a minute and laid on a pale green cream sauce sharpened with sorrel, whose lemony bite cuts the richness of the fish. This home version uses a quick fish stock and no wine, so it is alcohol-free. The common mistake is overcooking the salmon; the thin escalopes are done the moment they turn pale. Chef's tip: add the sorrel at the very end and take it off the heat at once; it collapses in seconds and turns khaki if boiled.
- Total time
- 25 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 ⅓ lb skinless salmon fillet
- ¾ tsp salt
- 1 pinch ground white pepper
- 1 shallotvery finely chopped
- ⅔ oz butter
- ¾ cup fish stock
- ¾ cup double cream
- 2 ⅛ oz sorrel leavesstalks removed, shredded
- 1 tsp lemon juice
- 1 tbsp sunflower oil
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Method
0/5 doneStep 1: Slice the 1 ⅓ lb skinless salmon fillet horizontally into 4 thin escalopes about 1 cm thick, lay them between sheets of baking paper and flatten lightly. Season with half the ⅜ tsp salt and 1 pinch ground white pepper.
5 minStep 2: Soften the 1 shallot in the ⅔ oz butter for 2 minutes, add the ¾ cup fish stock and boil for 4 minutes until reduced by half. Add the ¾ cup double cream and simmer for 3 minutes until it coats a spoon.
8 minStep 3: Stir in the 2 ⅛ oz sorrel leaves and the rest of the ⅜ tsp salt; it will wilt and turn olive green within seconds. Take off the heat and add the 1 tsp lemon juice.
1 minStep 4: Brush a large non-stick pan with the 1 tbsp sunflower oil and heat until very hot. Cook the escalopes for 30–45 seconds a side, until just opaque and flaking at the edges.
2 minStep 5: Spoon the sorrel sauce on warm plates and lay the salmon on top. Serve at once with rice or steamed potatoes.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 32 g
- Carbs
- 3 g
- Fat
- 38 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does saumon à l'oseille take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of skinless salmon fillet?
- Trout or any firm white fish, same weight (check white fish a little sooner).
- What can I use instead of shallot?
- Half an onion per 2 shallots.
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