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L'escalope de Saumon à l'oseille (salmon cutlet with creamy sorrel)

Simply LuxuriousSimply Luxurious
Created by the three star Michelin Star Restaurant Troisgros in Roanne, France, founded in 1957, and now named La Maison Troisgros, here is my adaptation. In fewer than 15 minutes, a delicious, luxurious meal.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 people

Ingredients
  

  • 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

Instructions
 

  • 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.

The Sauce

  • 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.

Plating

  • 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.