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Recipe : **** Scallops Of Salmon With Sorrel

Scallops Of Salmon With Sorrel
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    25 min
  • Ready in
    45 min
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Recipe for:
big families
Category:
Fish and Seafood
Tags:
Salmon, sorrel, sorrel

Recipe's Ingredients

  Quantities for people → Recalculate
  • 6 thin escalopes of salmon (60 g each, cut through fillet on a bias)
  • salt and white pepper
  • 1 tbl sweet butter
  • 1 tbl oil
  • 3 eggs
  • 2 tbl chopped sorrel leaves, pureed
  • 2 tbl cream
  • 2 blsp flour
  • parsley
  • 5 up to 6 shallots, minced
  • 1 teaspoon fresh thyme
  • 120 g sweet butter, cut into pieces
  • 120 g packed sorrel, pureed
  • 130 g mushroom stems
  • 950 ml fish stock
  • 950 ml heavy cream
  • 70 ml champagne vinegar

  • Recipe preparation steps

  • 1
    Season the escalopes of salmon with salt and white pepper to taste. Dip in the sorrel batter. Heat oil in a saute pan. If necessary, use two pans. Add the salmon and cook for about 1-1/2 minutes. Add butter and turn, cooking for the same amount of time on the other side. Salmon should be a 'noisette' color. Ladle sauce onto plate and serve salmon on top. Garnish with parsley. Sorrel batter: Beat eggs in a bowl. Combine sorrel and 2 tblsp cream.
  • 2
    Add to eggs while stirring constantly. Add the flour and mix until well blended. Add salt and pepper to taste. Sauce : Combine stock, shallots, vinegar, wine, mushroom stems and thyme in a large saucepan. Bring to a boil; reduce heat and simmer, reducing until almost dry and colorless. Add 950 ml cream and reduce by one-third. Mixture may be slightly thicker if desired.Add butter one piece at a time, whisking until well incorporated. Pass through a fine strainer and mix in the sorrel.
  • Ready !