Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Thin escalopes of salmon (2-oz each; cut through fillet on a bias) |
| \N \N | Salt and white pepper |
| 1 tablespoon | Sweet butter |
| 1 tablespoon | Oil |
| \N \N | Sauce |
| \N \N | Parsley |
| 3 \N | Eggs |
| 2 tablespoons | Chopped sorrel leaves; pureed |
| 2 tablespoons | Cream |
| 2 tablespoons | Flour |
| \N \N | Salt and white pepper |
| 1 quart | Fish stock (up to) |
| 6 \N | 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, .