PIERRE'S SALMON WITH SORREL
This recipe for a tasty salmon dinner comes to us courtesy of Pierre Troisgros, one of only three French chefs whose restaurants have received three stars in the Michelin Guide for more than thirty consecutive years.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 11
Steps:
- Choose the thickest center section of the fish. Using a flexible boning knife, cut apart the two fillets, and carefully remove skin.
- With pliers, pull out the tiny bones hiding in the center of the flesh. They can be found by running fingers against the grain of the fish. Divide the fillets in half horizontally to make four pieces weighing about 6 ounces each.
- Lightly oil two pieces of parchment paper with peanut oil. Lay one piece of parchment on a flat surface. Place fish on parchment. Top with second piece of parchment. With a wooden mallet or the side of a cleaver, gently flatten so each fillet is of equal thickness.
- In a medium saucepan, combine fish stock and shallots. Bring to a boil, and cook until reduced to a glaze, 10 to 15 minutes. Add wine and vermouth, and continue to cook until bright and syrupy, about 3 minutes. Add creme fraiche, and boil until slightly thickened, about 2 minutes. Pass through a fine mesh sieve into a clean pan.
- Add sorrel, and cook for 25 seconds. Remove from heat. Add butter a little at a time, swirling or stirring with a wooden spoon until completely incorporated (be sure not to break up sorrel leaves). Season with lemon juice, salt, and pepper.
- Heat a large nonstick skillet over medium-high heat. Season salmon on one side (the less presentable side) with salt and pepper. Place in pan, seasoned side up. Cook 25 seconds, turn, and cook 15 seconds more. The salmon must be undercooked to preserve its tenderness (it will continue to cook in the finished sauce).
- Distribute sauce among four large plates. Place salmon, seasoned side down, on plates. Season with salt. Serve immediately.
SALMON WITH SORREL SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 30m
Yield Four to six servings
Number Of Ingredients 11
Steps:
- Pick over the sorrel. Discard any tough stems and blemished leaves. Rinse the leaves and pat them dry. Pack the leaves closely and cut them crosswise into very thin strips. This is called a chiffonadeThere should be about two cups or slightly more when loosely packed.
- If there are any bones in the fillets, carefully remove them with pliers. Cut the fillets on the bias into about 14 thin slices.
- Put the reserved fish skin and bones in a small saucepan. Add one tablespoon of the shallots, the wine and chopped tomatoes. Bring to the boil and let simmer five minutes. Add the cream and cook about five minutes. Strain through a fine sieve, pushing the solids with a rubber spatula to extract as much liquid as possible. There should be about one and one-quarter cups.
- Heat one tablespoon of the butter in a saucepan and add the remaining one tablespoon of shallots. Cook briefly and add the sorrel. Cook, stirring, until wilted.
- Add the cream mixture, the cubed tomato flesh, salt and pepper.
- Heat the remaining tablespoon of butter in a stick-proof skillet. Sprinkle the salmon with salt and pepper and place, a few pieces at a time, in one layer in the skillet. Cook one and one-half to two minutes, depending on the thickness of the slices, turning once.
- Pour the sorrel sauce into the center of a warm platter and smooth it over. As the salmon pieces are cooked, arrange them neatly, slightly overlapping, on the sauce. Sprinkle with parsley. Serve immediately.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 34 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 15 grams, Sodium 525 milligrams, Sugar 2 grams, TransFat 0 grams
SALMON WITH SORREL SAUCE
Provided by Marian Burros
Categories dinner, lunch, weekday, main course
Time 15m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Place salmon and wine in sauté pan, and cover; bring to boil. Simmer to poach until salmon is cooked. (Follow the Canadian rule: measure salmon at its thickest part and cook 8 to 10 minutes to the inch.)
- Wash and dry sorrel. Place in food processor and chop. Add mayonnaise, and process until mixture is smooth and bright green. Spoon over salmon, and serve.
Nutrition Facts : @context http, Calories 520, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 25 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 294 milligrams, Sugar 3 grams
IRISH ROASTED SALMON
Salmon fillets marinated in Irish whiskey and honey have a glazed look as well as a superb taste and texture. Irish whiskey has a slightly peppery taste. A delicious combination! From Food and Drink. Prep time includes marinating time.
Provided by Leslie
Categories European
Time 1h12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper. Pour over salmon and marinate 1 hour on the counter, or 4 hours refrigerated.
- Preheat oven to 450°F.
- Remove salmon from marinade and place on a rack over a roasting pan.
- Grill or Bake for 10 to 12 minutes, basting once with the marinade or until golden and white juices are just beginning to appear.
Nutrition Facts : Calories 344.4, Fat 14.2, SaturatedFat 2.2, Cholesterol 77.4, Sodium 127.5, Carbohydrate 9, Fiber 0.2, Sugar 8.7, Protein 34.6
IRISH SALMON WITH SORREL
Make and share this Irish Salmon With Sorrel recipe from Food.com.
Provided by Thymestudio
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Dry salmon on paper towels and season with salt, pepper and lemon juice.
- Add 1 tablespoon of olive oil and 12 tablespoons of butter to a large skillet and heat over medium/high heat.
- Place the salmon fillets (presentation side down) on the hot skillet. Fry until golden brown, turning at least twice.
- In a separate saucepan, gently cook over medium heat in the remaining butter the diced apples, scallions, sorrel, about 2 minutes.
- Divide among four plates.
- Place the cooked salmon fillets on top.
Nutrition Facts : Calories 320.5, Fat 19.1, SaturatedFat 8.4, Cholesterol 88.9, Sodium 166, Carbohydrate 16.8, Fiber 4.2, Sugar 8.5, Protein 23.9
PECAN-CRUSTED SALMON WITH SORREL SAUCE
Categories Leafy Green Herb Bake Low Carb Pecan Salmon Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- For Sauce:
- Combine sorrel, wine and shallots in heavy small saucepan. Stir over medium heat until sorrel wilts, about 2 minutes. Add cream and lime juice. Boil until reduced to sauce consistency, about 12 minutes. Transfer sauce to blender. Purée until almost smooth. Return sauce to same saucepan. Season with ground white pepper and salt.
- For Fish:
- Finely grind pecans, tarragon and basil in processor. Blend in butter. Season with salt and pepper. Transfer to small bowl. (Sauce and nut mixture can be made 1 day ahead. Cover separately and chill. Let nut mixture stand at room temperature 30 minutes before using.)
- Preheat oven to 350°F. Oil large baking sheet. Arrange salmon on prepared sheet. Sprinkle lightly with salt and pepper. Spoon equal amount of nut mixture over top of each fillet.
- Bake salmon until cooked through, about 20 minutes.
- Meanwhile, bring sauce to simmer.
- Using spatula, transfer salmon to plates. Spoon sauce around fish.
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SALMON WITH SORREL SAUCE RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Salmon Fillet RecipesCalories 484 per servingTotal Time 45 mins
- Combine fish stock, shallots, wine and vermouth in a medium saucepan. Bring to a boil over medium-high heat. Cook until reduced to about 1/2 cup, about 20 minutes. Strain through a fine-mesh sieve into a small saucepan. Place over low heat and whisk in crème fraîche until combined. Cover the cream sauce and set aside.
- Meanwhile, season salmon with salt. Heat oil in a large nonstick skillet over medium heat. Add the salmon and cook, turning once, until just cooked through, 4 to 5 minutes total.
- Reheat the reserved cream sauce over low heat if necessary. Serve the salmon with the cream and sorrel sauces, topped with more sorrel, if desired.
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