A recipe that has become part of the legacy of French restaurant Troisgros located in Roanne, France, a restaurant that has earned three Michelin stars and continues to be named one of the best restaurants in the world, is one you can make in fewer than 15 minutes.
Current head chef Michel Troisgrois, the son of one of the co-founders of the restaurant that opened in 1957 and earned its first Michelin stars in 1968, now named La Maison Troisgrois, and this recipe while no longer on the menu, will be made by request from food connoisseur.
Tune in to episode #345 of The Simple Sophisticate podcast and step into the kitchen with me as we make this dish together. Simple, substantive and oh so very delicious.
Watch Michel Troisgrois make this dish in the kitchen at the famed restaurant below.
L’escalope de Saumon à l’oseille (salmon cutlet with creamy sorrel)
- 1/2 lb fresh salmon servings, 4 ounces each skin and bones removed
- 1 handful of fresh sorrel leaves (stems removed) a generous handful, more is always better
- 16 oz or 1/2 quart of fish stock if you don't have fish stock, it's okay! Don't substitute anything, just leave it out.
- 6 Tbsp Chablis or Sancerre (the dry white wine of your choice)
- 2 Tbsp Nouilly Prat (French vermouth) optional
- 1 Tbsp shallots (finely chopped)
- 3/4 cup creme fraiche substitute – heavy cream
- 2 Tbsp unsalted butter
- flaky sea salt (Maldon salt is my favorite flaky sea salt)
- white pepper, finely freshly ground
- Prepare the salmon by removing the skin and bones (I place the salmon draped over a small mixing bowl, making the bones easier to see and pull them out with my fingers or tweezers). Then to create an even thickness throughout the salmon, (head-end cuts are best), slice horizontally creating the two pieces. Then place between wax paper and gently using a mallet (flat side), ensure the entire serving of salmon has equal thickness throughout for even cooking.
- Prepare the Salmon by seasoning with freshly ground white pepper (which is better for fish, reserving black pepper for meats – pork and beef).
- Have the sorrel de-stemmed and ready to add to the sauce (washed and patted dry with a cloth or papertowel). Destem just as you would a spinach leaf (as they look similar), by folding the leave hotdog style and pulling the stem from the thickest end back toward the tip of the leaf of sorrel.
- In a medium skillet over medium-high heat, add the liquids and the chopped shallots for the sauce – fish stock, white wine, and nouilly prat. If you don't have vermouth or fish stock, just leave them out and use the white wine which is most traditionally to this dish anyway. Cook over near high heat until the wine has been reduce the liquid by approximately a 1/3. Then add the creme fraiche (or heavy cream) and reduce a bit further. Initially when you add the cream, it will cool the sauce down. Let it come back to medium heat, still stirring and cook for about 5 minutes.
- Season the sauce with freshly ground white pepper, flaky sea salt and 1-2 teaspoons of fresh lemon juice. Then add the unsalted butter. Let it melt and combine. Add the sorrel into the sauce. It will 'melt' into the sauce quickly, turning a medium brown color. Stir for 1-2 minutes and then it is ready to plate with the salmon.
Cooking the Salmon
- Over medium heat, in a dry pan, add the seasoned salmon. As it is thin, it will only need to be cooked for 1 minute at the most on each side, maybe even 30 seconds, so stay at the stovetop. Season the second side while the first is cooking, and then flip to cook the second side for 30 seconds. If the salmon doesn't look entirely cooked, you have done it perfectly! The salmon will continue to cook after being removed from the skillet.
- On a round plate, add the sauce to cover the bottom of the plate with a thin layer. Add the salmon. For an extra luxurious touch, have your plates already warmed (place in an oven on a low heat). Serve the dish immediately and enjoy a three-Michelin-starred restaurant's favorite dish.
~Explore more TSLL Petit Plaisirs here in the Archives.