Stage 19: Saumon À Liter’oseille – Salm in Sorrel

Try this delicious pasta dish:

Cooking steps: Make meat juice, meanwhile make sauce, finally poach fish.

Boil wine, water, juice of one lemon, peppercorns, bay leaf spice, salt with cleaned chopped vegetables in a saucepan. Make the liquid until it is reduced to half. Pass through a sieve.

Let the broth boil briefly. Remove saucepan from heat, cover fish steaks in it for about 6 minutes. Remove from broth, drain, place on a plate and baste with sauce.

Preparation of the sauce:

Remove stems from sorrel, rinse, dry with paper towels. Halve the leaves and cut them into very fine strips.

Dice shallots very finely, sauté with half of the sorrel in 40 g butter until soft. Add Noilly Prat, fish stock and juice of one lemon, cook for 5 minutes. Later add the whipped cream. Reduce sauce to half. Season with salt and freshly ground pepper. Whisk in ice-cold butter pieces. Finally, carefully stir the remaining sorrel into the sauce with a wooden spoon. Let stand for half a minute. The sauce is now ready and is poured over the poached salmon steaks. Serve with ribbon noodles cooked al dente.

not poached, but sautéed.

Recommended drink: Sancerre

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