Cooking-ez.com

1,023 easy and fully explained recipes, with 11,222 photos and 77 videos

Salmon with sorrel


Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.
213,584 14.7/5 for 27 ratings
Grade this recipe:

Last modified on: October 13th 2010

For 4 people, you will need:

How long does it take?

Time required
PreparationRestingCookingStart to finish
1 hour 6 min.5 min.12 min.1 hour 23 min.
Keeping:
To eat right now.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 34 min.
Salmon with sorrel : Photo of step #1


Stage 3 - 5 min.
Salmon with sorrel : Photo of step #3
Let wait in a hot plate, covered with aluminium foil.

Stage 4 - 5 min.
Salmon with sorrel : Photo of step #4
Prepare sorrel sauce: Discard fat from frying pan, and put back on medium heat.

Add 2 tablespoons fish fumet, 1 glass dry white wine, and carefully scrape the bottom of the pan with a wooden spatula to get all the cooking juices, mix them with wine and fumet, and leave to reduce to about half.

Stage 5 - 2 min.
Salmon with sorrel : Photo of step #5
Add all the sorrel leaves to the frying pan, stir gently...

Stage 6 - 3 min.
Salmon with sorrel : Photo of step #6
...in a few seconds they will wilt, and unfortunately lose their nice green color.

Stage 7 - 7 min.
Salmon with sorrel : Photo of step #7
Add 200 ml liquid cream, bring to the boil then salt and pepper.

Leave to thicken to your taste, check seasoning, and the sorrel sauce is ready.

Stage 8 - 5 min.
Salmon with sorrel : Photo of step #8
To serve: on a hot plate (important), arrange a salmon steak in centre, surround with sorrel sauce.

Serve with rice for example.

Remarks

A word of caution: you should not chop sorrel, but add the leaves as the taste is better.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

From Charles Barrier.

More recipes?

This recipe uses (among others)
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Chocolate sauce, Turban of sole with langoustines, Vegetable rosette tart, Household cake (Gâteau de ménage), Fresh spinach with cream, ... All
SorrelSorrel: You can get more informations, or check-out other recipes which use it, for example: Herb salad, Sorrel soup, How to prepare sorrel, ... All
Fresh salmonFresh salmon: You can check-out other recipes which use it, like for example: Seafood feuillantines, Salmon marinated like herring, Salmon and Spinach Gratin, Summer Salmon Blanquette, Salmon rillettes, ... All
Fish fumetFish fumet: You can check-out other recipes which use it, like for example: Fish Mousselines, Sauce Normande (for fish), Fish petals, vegetables julienne, and beurre blanc, Salmon rillettes, Pollack Parmentier, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-08-25)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Your 1 comments or questions on this recipe

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page