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Salmon with Sorrel (or Spinach)

The great Lyon chef Pierre Troigros has for four decades made a jeweled salmon with sorrel--a dish that started the French food revolution, really. This has similar flavors using similar ingredients. The presentation is much less elegant (here is what Martha Stewart does with Pierre's marvel). As for the taste, judge for yourself.

Sorrel is amazingly easy to grow. I planted some 20 years ago in the herb garden, and it's still going strong, from April to November. Just a few torn leaves give a salad a lemony tartness. And a chiffonade makes a great garnish. It makes me feel like I really can garden.

Serves four

4 salmon fillets or steaks (4-6 ounces each)
4 ounces sorrel (or spinach), washed and dried in advance
2 tablespoons finely chopped scallions or shallots
1/2 cup fish stock or clam juice
1 cup creme fraiche (or heavy cream or low- or non-fat sour cream)
4 tablespoons butter (1/2 stick)
1 tablespoon lemon juice (the juice of about 1/2 lemon)

Salmon Provencal

4 salmon filets or steaks (4-6 ounces each)
8 ounces spinach (or sorrel), washed
1/3 cup white wine
2/3 cup nonfat sour cream (or 1/4 cup heavy cream or creme fraiche)
Cajun seasoning
Herbs de Provence


Saumon saute beurre blanc Posted by About this blog at 4:52 PM Labels: fish, mains

