| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Basque | Seafood | 6 | Servings |
INGREDIENTS
| 6 | Thin escalopes of salmon (2-oz each; cut through fillet on a bias) | |
| Salt and white pepper | ||
| 1 | tb | Sweet butter |
| 1 | tb | Oil |
| Sauce | ||
| Parsley | ||
| 3 | Eggs | |
| 2 | tb | Chopped sorrel leaves; pureed |
| 2 | tb | Cream |
| 2 | tb | Flour |
| Salt and white pepper | ||
| 1 | qt | Fish stock (up to) |
| 6 | Shallots; minced | |
| 2 | oz | Champagne vinegar |
| 2 | c | White wine |
| 1/2 | c | Mushroom stems |
| 1 | ts | Fresh thyme |
| 1 | qt | Heavy cream |
| 1/4 | lb | Sweet butter; cut into pieces |
| 1/4 | c | Packed sorrel; pureed |
INSTRUCTIONS
SORREL BATTER SAUCE 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 1-1/2 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. LA COTE BASQUE EAST 55TH STREET, MANHATTAN WINE: PULIGNY MONTRACHET From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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