Salmon In Sorrel Sauce

Name: Salmon In Sorrel Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps butter; 3 Tbsps butter; 59 milliliters chervil; 118 milliliters chives, with flowers if possible; 118 milliliters heavy cream; 4 servings Prepared Salmon - see below; 4 servings salt and pepper; 473 milliliters fresh sorrel leaves, chopped rough

Salmon In Sorrel Sauce might be just the main course you are searching for. This recipe serves 4. One serving contains 861 calories, 71g of protein, and 61g of fat. Head to the store and pick up sorrel leaves, salt and pepper, chervil, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and pescatarian diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Adjust an oven rack to be at the very top of the oven. Preheat the broiler. Warm the plates (very important) in a sink of warm water, your extra oven (ha), or remove them from the just run dishwasher.

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Water

Equipment you will use

Oven

Prepare all ingredients and stage. This dish comes together quickly and you don't want to be scrambling. Hold back the chive flowers, if you have them.

Ingredients you will need

Chives

When the oven is ready, start the sauce. In a large, wide skillet, melt the butter until it starts to toast. It should be golden brown. At this point, put the salmon under the broiler.

Ingredients you will need

Butter

Salmon

Sauce

Toast

Equipment you will use

Oven

Frying Pan

Add the sorrel, chervil and chives to the butter and coat quickly. Allow them to wilt a little, and then pour in the cream. Bring to a boil and reduce just until the sauce coats the back of a spoon. Taste and adjust for salt and pepper, remembering you have seasoned the fish.

Ingredients you will need

Salt And Pepper

Chervil

Butter

Chives

Sorrel

Cream

Sauce

Fish

The salmon should now be ready. (2-3 minutes) Watch it carefully the entire time it's in the oven -- it could take you as little as 30 seconds, depending on your oven.

Ingredients you will need

Salmon

Equipment you will use

Oven

Dry the warm plates.

Place four medallions per person on each plate and decorate with the sauce, being very generous.

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Sauce

Sprinkle chive flower petals and serve with crusty bread.

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Crusty Bread

Chives

Slice the salmon into thin medallions. A flexible salmon slicing knife is my choice, but any long thin knife will work well. It must be very sharp. Slice on a slight angle cutting away the skin as you go. Aim for 16 pieces.

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Salmon

Equipment you will use

Knife

Place the salmon on a sheet pan lined with parchment and very lightly oiled.

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Salmon

Equipment you will use

Frying Pan

Brush the tops very lightly with oil.

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Cooking Oil

Sprinkle salt and pepper over the fish.

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Salt And Pepper

Fish

PS I like to put the salmon skin under the broiler, too. Salt well. It's a delicious cook's snack.

Ingredients you will need

Salmon

Salt

Equipment you will use

Broiler

Equipment

Ingredients

Servings:

3Tbsps

butter 3Tbsps

butter 59milliliters

chervil 118milliliters

chives, with flowers if possible 118milliliters

heavy cream 4servings

Prepared Salmon - see below 4servings

salt and pepper 473milliliters

fresh sorrel leaves, chopped rough

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Tenuta di Nozzole Le Bruniche Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 12 dollars per bottle.