SALMON with sorrel sauce

Martin_Zwick · July 3, 2013, 5:22pm

A classic dish…

Ingredients

500g salmon filet

1 bunch sorrel

200ml fish stock

1 glass white wine

50ml Noilly Prat (optional)

200g Creme fraiche or Cream

Preparation

Cheers,
Martin

Larry_P · July 3, 2013, 5:52pm

Looks good Martin. I’d recommend more wine though (keep the chef well lubricated )

Linda_Baehr · July 4, 2013, 3:49am

What is fish fond? Is it just a broth? I tried looking it up, and the only site I could find with a definition was a bad link.

Eric_LeVine · July 4, 2013, 4:42am

“Fond” is stock.

Martin_Zwick · July 4, 2013, 5:47am

YES Linda, it´s stock.

Linda_Baehr · July 4, 2013, 8:09am

I know fond as the “stuck on bits at the bottom of a pan”, but had never heard it referred to as stock before. Thanks! Sounds good. I have some salmon in my freezer.

Martin_Zwick · July 4, 2013, 8:19am

In german it is called “Fond”. You could also use Vegetable or even Chicken stock.

StevenB · July 4, 2013, 8:27am

I love this dish. It’s so easy, yet so delicious. This is maybe the most famous dish of the frères Troisgros (Jean & Pierre) created in the 1960s. But due to its simplicity, while it definitely tastes good when made with readily available ingredients (e.g. supermarket fish stock), it only really shines when prepared with nothing but the best ingredients (fresh salmon, self made fish stock, very fresh sorrel).

I really like leaner white Burgundy with it (Chablis, steel tank Mâcon or maybe Puligny-Montrachet with not too much oak influence).