Escalope de saumon

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



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.




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

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