Name: Fillets of Salmon with Sorrel Sauce Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 48 oz salmon fillet; salt; white pepper; 1 lb sorrel; ¼ lb unsalted butter; 3 tbsp unsalted butter; 3 shallots; ½ cup vermouth; ½ cup fish stock; 250 ml heavy cream

Wolfgang Puck, a famous Austrian-American chef, had this to say about the lemony sorrel leaves: “One of the most delightful things about sorrel is that it’s the only vegetable I know that becomes a smooth puree all by itself. Expose the leaves to just a little bit of heat in a saucepan and they melt before your eyes. As with spinach, you’ll be surprised, too, by how much the leaves reduce in volume, with a full lb. of sorrel yielding sauce for just six servings of fish. As well as with salmon, you can use the following recipe for any mild white-fleshed fish such as sea bass or sole fillets. It would also be delicious with jumbo sea scallops or shrimp.”

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How To Make Fillets of Salmon with Sorrel Sauce

This easy salmon dish is perfect to impress a date or to simply treat yourself after a long week.

Prep: 25 mins

Cook: 35 mins

Total: 1 hr

Serves:

Ingredients

48 oz salmon fillet, skinless
salt
white pepper, freshly ground
1 lb sorrel
¼ lb unsalted butter, cubed
3 tbsp unsalted butter, melted
3 shallots, minced
½ cup vermouth, dry
½ cup fish stock, canned
250 ml heavy cream

Instructions

Preheat the oven to 500 degrees F.
Season the salmon fillets with salt and pepper.
Set them aside.
Thoroughly rinse the sorrel leaves under cold running water and pat them dry with paper towels or a clean kitchen towel.
With your fingers, pinch off and discard their stems.
In several batches, gather the leaves together in a compact bunch. Cut across the bunch with a sharp knife to slice the sorrel leaves into thin julienne strips.
Set aside.
Using half of the melted butter, grease the bottom of an ovenproof saucepan large enough to hold the salmon fillets in a single layer.
Evenly sprinkle the minced shallots over the bottom of the pan.
Arrange the salmon fillets on top.
Pour in the vermouth and fish stock and sprinkle in half the sorrel leaves.
With the other half of the melted butter, grease a sheet of aluminum foil large enough to cover the pan.
Place the foil on top of the pan with the buttered side down. Press it down gently to touch the fish.
Place the pan over high heat and bring the liquid to a boil.
Then, transfer the pan to the preheated oven and bake for about 5 minutes or until the fish feels springy to the touch.
With a spatula, carefully transfer the fillets to a warm plate and cover them with the foil.
Reserve the cooking liquid.
In a separate saucepan, heat half of the cubed butter over medium heat.
Put aside about ⅓ of the loosely packed sorrel julienne. Add the remaining sorrel to the pan and saute for one minute or until it wilts.
Holding a fine-meshed strainer over the saucepan, pour the reserved cooking liquid through it into the sorrel.
Stir in the cream, raise the heat, and simmer briskly. Stir frequently for about 5 minutes or until the liquid has thickened enough to coat the back of a spoon.
Whisking briskly, add the remaining butter a few pieces at a time until the sauce is thick and creamy.
To serve, arrange 2 salmon fillets on each heated serving plate. Spoon the sauce all around the salmon and drizzle a little on top.
Garnish with the reserved sorrel julienne and serve immediately.