PIERRE'S SALMON WITH SORREL
This recipe for a tasty salmon dinner comes to us courtesy of Pierre Troisgros, one of only three French chefs whose restaurants have received three stars in the Michelin Guide for more than thirty consecutive years.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 11
Steps:
- Choose the thickest center section of the fish. Using a flexible boning knife, cut apart the two fillets, and carefully remove skin.
- With pliers, pull out the tiny bones hiding in the center of the flesh. They can be found by running fingers against the grain of the fish. Divide the fillets in half horizontally to make four pieces weighing about 6 ounces each.
- Lightly oil two pieces of parchment paper with peanut oil. Lay one piece of parchment on a flat surface. Place fish on parchment. Top with second piece of parchment. With a wooden mallet or the side of a cleaver, gently flatten so each fillet is of equal thickness.
- In a medium saucepan, combine fish stock and shallots. Bring to a boil, and cook until reduced to a glaze, 10 to 15 minutes. Add wine and vermouth, and continue to cook until bright and syrupy, about 3 minutes. Add creme fraiche, and boil until slightly thickened, about 2 minutes. Pass through a fine mesh sieve into a clean pan.
- Add sorrel, and cook for 25 seconds. Remove from heat. Add butter a little at a time, swirling or stirring with a wooden spoon until completely incorporated (be sure not to break up sorrel leaves). Season with lemon juice, salt, and pepper.
- Heat a large nonstick skillet over medium-high heat. Season salmon on one side (the less presentable side) with salt and pepper. Place in pan, seasoned side up. Cook 25 seconds, turn, and cook 15 seconds more. The salmon must be undercooked to preserve its tenderness (it will continue to cook in the finished sauce).
- Distribute sauce among four large plates. Place salmon, seasoned side down, on plates. Season with salt. Serve immediately.
SALMON WITH SORREL SAUCE
Provided by Bryan Miller And Pierre Franey
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 34 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 16 grams, Sodium 679 milligrams, Sugar 4 grams
SALMON FILLETS WITH SORREL SAUCE
Provided by Moira Hodgson
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Wipe the fillets dry with paper towels and sprinkle with oil and lemon juice. Preheat broiler.
- Heat the butter in a small saucepan and saute the sorrel leaves until they are limp. Add the stock and cream. Bring to boil, season, simmer until thickened slightly.
- Pure sauce in a food processor and return it to pan. Heat through.
- Broil the fillets for about five minutes on each side or until they are cooked. Arrange them on a serving platter. Serve the sauce separately.
Nutrition Facts : @context http, Calories 735, UnsaturatedFat 27 grams, Carbohydrate 20 grams, Fat 53 grams, Fiber 7 grams, Protein 47 grams, SaturatedFat 19 grams, Sodium 1097 milligrams, Sugar 3 grams, TransFat 0 grams
SALMON WITH CREAMY DILL SAUCE
There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. -Susan Emery, Everett, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.
Nutrition Facts : Calories 418 calories, Fat 33g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 643mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.
SALMON WITH SORREL SAUCE
Provided by Marian Burros
Categories dinner, lunch, weekday, main course
Time 15m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Place salmon and wine in sauté pan, and cover; bring to boil. Simmer to poach until salmon is cooked. (Follow the Canadian rule: measure salmon at its thickest part and cook 8 to 10 minutes to the inch.)
- Wash and dry sorrel. Place in food processor and chop. Add mayonnaise, and process until mixture is smooth and bright green. Spoon over salmon, and serve.
Nutrition Facts : @context http, Calories 520, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 25 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 294 milligrams, Sugar 3 grams
PECAN-CRUSTED SALMON WITH SORREL SAUCE
Categories Leafy Green Herb Bake Low Carb Pecan Salmon Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- For Sauce:
- Combine sorrel, wine and shallots in heavy small saucepan. Stir over medium heat until sorrel wilts, about 2 minutes. Add cream and lime juice. Boil until reduced to sauce consistency, about 12 minutes. Transfer sauce to blender. Purée until almost smooth. Return sauce to same saucepan. Season with ground white pepper and salt.
- For Fish:
- Finely grind pecans, tarragon and basil in processor. Blend in butter. Season with salt and pepper. Transfer to small bowl. (Sauce and nut mixture can be made 1 day ahead. Cover separately and chill. Let nut mixture stand at room temperature 30 minutes before using.)
- Preheat oven to 350°F. Oil large baking sheet. Arrange salmon on prepared sheet. Sprinkle lightly with salt and pepper. Spoon equal amount of nut mixture over top of each fillet.
- Bake salmon until cooked through, about 20 minutes.
- Meanwhile, bring sauce to simmer.
- Using spatula, transfer salmon to plates. Spoon sauce around fish.
ROASTED SALMON WITH SORREL AND LEMON
Chopped sorrel and lemon zest adds flavor to this roasted salmon, which is served with pea shoots and mizuna.
Provided by Martha Stewart
Categories Salmon Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet, dark side down. Rub top of fillet with lemon zest, chopped sorrel, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Transfer to oven, and roast until top is lightly browned and fish is cooked through, 12 to 14 minutes.
- Toss fresh sorrel, pea shoots, and mizuna in a bowl with olive oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Arrange on platter with salmon, and serve.
More about "salmon with sorrel sauce recipes"
SALMON WITH FRESH SORREL SAUCE RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 315 per servingServings 8
- To prepare fish, sprinkle fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place fish on a broiler pan coated with cooking spray; broil 10 minutes or until fish flakes easily when tested with a fork. Serve fish with sorrel sauce.
GRILLED SALMON WITH SORREL BEURRE BLANC | RICARDO
From ricardocuisine.com
5/5 (7)Calories 845 per servingCategory Main Dishes
- In a large skillet, grill the salmon steaks over medium heat in the olive oil, 5 to 6 minutes per side.
- In a saucepan, bring the wine, vinegar and shallot to a boil. Season with salt and pepper. Reduce until almost dry.
FILLETS OF SALMON WITH SORREL SAUCE RECIPE - RECIPES.NET
From recipes.net
SALMON WITH SORREL SAUCE – GRISS KITCHEN
From grisskitchen.com
SALMON FILLET WITH FRESH SORREL AND SPINACH SAUCE - BBC
From bbc.co.uk
SALMON AND SORREL WITH VERMOUTH RECIPE - BBC FOOD
From bbc.co.uk
SALMON WITH SORREL SAUCE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SALMON WITH SORREL SAUCE | SIGNATURE DISH TROISGROS
From signaturedishes.net
SORREL SAUCE RECIPE - HOW TO MAKE FRENCH SORREL SAUCE
From honest-food.net
BEST SALMON WITH SORREL SAUCE RECIPE - HOW TO MAKE …
From food52.com
SALMON WITH SORREL SAUCE - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
BEST CREAMY SALMON & SORREL RECIPE | SIMPLE. TASTY. GOOD.
From junedarville.com
SALMON WITH CREAMY SORREL SAUCE RECIPE | EAT SMARTER USA
From eatsmarter.com
SEARED SALMON IN A SORREL SAUCE - PERFECTLY PROVENCE
From perfectlyprovence.co
PLANKED SALMON WITH FRESH SORREL SAUCE - CRUMB: A FOOD BLOG
From crumbblog.com
PIERRE FRANEY - RECIPES - SALMON WITH SORREL SAUCE
From pierrefraney.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love