Side Pannel
Escalope De Saumon
Ingredients List
- 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
Directions
SORREL BATTER
3 Eggs
2 tb Chopped sorrel leaves;
-pureed
2 tb Cream
2 tb Flour
Salt and white pepper
SAUCE
1 qt Fish stock
5 -(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
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
3 Eggs
2 tb Chopped sorrel leaves;
-pureed
2 tb Cream
2 tb Flour
Salt and white pepper
SAUCE
1 qt Fish stock
5 -(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
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
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