• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Escalope De Saumon

  • Recipe Submitted by on

Category: Seafood

 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


3 Eggs
2 tb Chopped sorrel leaves;
2 tb Cream
2 tb Flour
Salt and white pepper

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
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.




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