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 Bryan Miller And Pierre Franey
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a saucepan over high heat combine shallots, wine and vermouth. Cook until mixture is almost evaporated. It should have a syrupy consistency. Add cream and bring mixture to a simmer. Cook, stirring frequently, for 30 minutes. Remove from heat and strain sauce through a fine sieve into a clean saucepan.
- Tear sorrel into thumb-size pieces and drop into sauce. Add lemon juice, salt and pepper to taste, and cook briefly, stirring. Remove from heat and keep warm.
- Cut salmon in half widthwise. Then halve each piece, leaving four portions. Pound each piece lightly with the back of saucepan to make surface even.
- Season salmon on skin side with salt and pepper. Cook fillets in a nonstick pan over medium-high heat for 30 seconds. Flip and cook another 30 seconds.
- Distribute sorrel sauce evenly over center of 4 warm serving plates. Place a salmon fillet over each, arranging some sorrel strands around them. Serve immediately.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 34 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 16 grams, Sodium 679 milligrams, Sugar 4 grams
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
DISHWASHER SALMON WITH SORREL SAUCE
Ruth Richie's version of salmon cooked in your dishwasher. If you cannot find sorrel, dill is a good replacement.
Provided by AmandaInOz
Categories Australian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Layer two 30cm x 40cm sheets of foil together. Brush the shiny side of the foil with half the oil, place 2 fillets, side-by-side on top, then fold up the outer edges. Drizzle 1 tablespoon lime juice over each fillet and season with sea salt and freshly ground black pepper. Fold and pinch the foil extra tightly to create a watertight seal around the fillets.
- To ensure that the packet is airtight, press down on it gently with your hand - if air escapes easily, rewrap. Repeat wrapping with another 2 pieces of foil, remaining oil, fish and lime juice.
- Place the fish on the top rack in the dishwasher. Set the dishwasher to the 'normal' cycle and run it without any detergent for 45 minutes, which should take it through just the wash cycle. (Different brands of dishwasher may have varying washing cycles, with differences in water temperature, so check the machine's manual, which will tell you the temperature and duration of your washing cycle. Ideally 'cook' the salmon in a water temperature of 55°C for 45 minutes.).
- Meanwhile, make the sorrel sauce. Heat butter in a frying pan over medium heat, add leek and shallot, and cook for 8 minutes or until leek is soft. Add stock and simmer for 15 minutes or until reduced by half, then set aside to cool.
- Once cooled, transfer to a blender, add sorrel, lemon juice and salt and pepper to taste, then purée until smooth. Transfer to a small saucepan until ready to serve.
- Once the wash cycle is completed, stop the dishwasher before it starts the drying cycle. To be sure, it is best to set a kitchen timer for 45 minutes. Remove the salmon from the dishwasher.
- To serve, reheat the sauce over medium heat, then stir in the cream. Remove the salmon from the foil, place a fillet on each plate and spoon a generous amount of sauce over.
Nutrition Facts : Calories 409.7, Fat 22.1, SaturatedFat 8.7, Cholesterol 137.3, Sodium 293.6, Carbohydrate 9.2, Fiber 0.5, Sugar 2.4, Protein 42.5
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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- Slice the salmon into thin medallions. A flexible salmon slicing knife is my choice, but any long thin knife will work well. It must be very sharp. Slice on a slight angle cutting away the skin as you go. Aim for 16 pieces.
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