astray recipes: Escalope de saumon

Categories: Seafood
Yield: 6 Servings

Measure	Ingredient
6	Thin escalopes of salmon (2-oz each; cut through fillet on a bias)
	Salt and white pepper
1 tablespoon	Sweet butter
1 tablespoon	Oil
	Sauce
	Parsley
3	Eggs
2 tablespoons	Chopped sorrel leaves; pureed
2 tablespoons	Cream
2 tablespoons	Flour
	Salt and white pepper
1 quart	Fish stock (up to)
6	Shallots; minced
2 ounces	Champagne vinegar
2 cups	White wine
½ cup	Mushroom stems
1 teaspoon	Fresh thyme
1 quart	Heavy cream
¼ pounds	Sweet butter; cut into pieces
¼ cup	Packed sorrel; pureed

SORREL BATTER

SAUCE

Season the escalopes of salmon with salt and white pepper to taste. Dip in the sorrel batter. Heat oil in a saute pan. If necessary, use two pans. Add the salmon and cook for about 1-½ minutes. Add butter and turn, cooking for the same amount of time on the other side. Salmon should be a 'noisette' color. Ladle sauce onto plate and serve salmon on top. Garnish with parsley. Sorrel batter: Beat eggs in a bowl. Combine sorrel and cream.

Add to eggs while stirring constantly. Add the flour and mix until well blended. Add salt and pepper to taste. Sauce: Combine stock, shallots, vinegar, wine, mushroom stems and thyme in a large saucepan. Bring to a boil; reduce heat and simmer, reducing until almost dry and colorless. Add cream and reduce by one-third. Mixture may be slightly thicker if desired.

Add butter one piece at a time, whisking until well incorporated. Pass through a fine strainer and mix in the sorrel.

LA COTE BASQUE

EAST 55TH STREET, MANHATTAN

WINE: PULIGNY MONTRACHET

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

escalope de saumon