Escalope of Salmon with Sorrel

Escalope of Salmon with Sorrel

(Professional Cooking, p. 473)
Yeild 12 4 oz salmon 2fl oz sauce

2lb sorrel/ 8 oz spinach + 2 tsp lemon
½ oz butter
1 pt Heavy Cream
1pt Fish Stock/Chicken stock
Tt salt
Tt pepper

1. Wash and stem the sorrel(spinach) cut into chiffonade.
2. Over low heat, cook the sorrel(spinach) with the butter until soft, about 2-5 minutes
3. Add the cream and simmer for 1 minute. Set aside
4. Reduce the fish stock/chicken stock by four-fifths. Add the sorrel(spinach) and cream mixture.
5. Place in a blender and blend until smooth. Strain into a saucepan and reheat. Season to taste and keep warm.
6. Slice the salmon fillets into thin escalopes weighting 4 oz each.
7. Heat a little oil over high heat in a sauté pan. Sauté the salmon slices about 1-2 minutes on each side. Remoce and drain briefly on paper towels to absorb excess oil.
8. To server, cover the bottom of a warm plate with sauce and place a salmon escalope on top.

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