Pierres Salmon With Sorrel Recipes

SAUMON à L'OSEILLE

Steps:

• Pour the wine and the vermouth into a small saucepan over medium heat. Scatter the shallots over them and cook. When reduced by half, add the cream. Bring the mixture to a simmer, stirring frequently, and cook for about 20 minutes. Remove from the heat, and strain the sauce through a fine-mesh sieve into a clean saucepan.
• Reserving a small handful for garnish, stir the sorrel into the sauce a handful at a time. Add the lemon juice, and salt and freshly ground pepper to taste, and cook briefly, stirring. Remove from the heat and keep warm.
• Cut the salmon fillet in half crosswise. Then cut each piece into two rectangles; you should have four portions. Gently pound each piece with the flat end of a cleaver to make the salmon pieces thinner.
• Season the skin side of the salmon with salt and freshly ground pepper. Heat a nonstick pan over medium heat, and cook the fillets, skin side first, for 30 seconds. Flip, and cook for another 30 seconds.
• Distribute the sorrel sauce evenly among the centers of four warm serving plates. Place a salmon fillet over each, arranging some sorrel pieces around them. Serve immediately.

SALMON WITH SORREL SAUCE

Steps:

• In a saucepan over high heat combine shallots, wine and vermouth. Cook until mixture is almost evaporated. It should have a syrupy consistency. Add cream and bring mixture to a simmer. Cook, stirring frequently, for 30 minutes. Remove from heat and strain sauce through a fine sieve into a clean saucepan.
• Tear sorrel into thumb-size pieces and drop into sauce. Add lemon juice, salt and pepper to taste, and cook briefly, stirring. Remove from heat and keep warm.
• Cut salmon in half widthwise. Then halve each piece, leaving four portions. Pound each piece lightly with the back of saucepan to make surface even.
• Season salmon on skin side with salt and pepper. Cook fillets in a nonstick pan over medium-high heat for 30 seconds. Flip and cook another 30 seconds.
• Distribute sorrel sauce evenly over center of 4 warm serving plates. Place a salmon fillet over each, arranging some sorrel strands around them. Serve immediately.

SALMON WITH SORREL SAUCE

Steps:

• Pick over the sorrel. Discard any tough stems and blemished leaves. Rinse the leaves and pat them dry. Pack the leaves closely and cut them crosswise into very thin strips. This is called a chiffonadeThere should be about two cups or slightly more when loosely packed.
• If there are any bones in the fillets, carefully remove them with pliers. Cut the fillets on the bias into about 14 thin slices.
• Put the reserved fish skin and bones in a small saucepan. Add one tablespoon of the shallots, the wine and chopped tomatoes. Bring to the boil and let simmer five minutes. Add the cream and cook about five minutes. Strain through a fine sieve, pushing the solids with a rubber spatula to extract as much liquid as possible. There should be about one and one-quarter cups.
• Heat one tablespoon of the butter in a saucepan and add the remaining one tablespoon of shallots. Cook briefly and add the sorrel. Cook, stirring, until wilted.
• Add the cream mixture, the cubed tomato flesh, salt and pepper.
• Heat the remaining tablespoon of butter in a stick-proof skillet. Sprinkle the salmon with salt and pepper and place, a few pieces at a time, in one layer in the skillet. Cook one and one-half to two minutes, depending on the thickness of the slices, turning once.
• Pour the sorrel sauce into the center of a warm platter and smooth it over. As the salmon pieces are cooked, arrange them neatly, slightly overlapping, on the sauce. Sprinkle with parsley. Serve immediately.