Anny Middon > wrote:

> Main course -- grilled salmon, grilled shrimp, angel hair pasta with garlic
> and herbs (this is like aglio olio, but with fresh herbs added), some
> veggies (probably steamed sugar snap peas and grilled zucchini)

Shrimps are better pan-fried with some garlic; no sauce is needed,
especially if served with that pasta. For salmon, no sauce is better
than sorrel one. Here is how the Troisgros brothers make it. Notice
that the recipe calls for some wine and vermout, but since the sauce is
going to be extremely reduced, practically no alcohol will be left.
Still, if there is some concern, leave out the wine and vermouth.

Here is the recipe for the sauce, to serve four, culled from the full
recipe for escalopes de saumon à l'oseille Troigros. I would add that
the first step can be done in advance; everything else should be done at
the last moment.

Victor

4 ounces fresh sorrel leaves, about 1 quart tightly packed
1 quart fish stock (fumet de poisson)
1/3 cup Sancerre, or other dry white wine
2 shallots, chopped
1 2/3 cups crème fraîche
3 tablespoons butter
1/2 lemon
Coarse salt
Freshly ground pepper, preferably white

1. Put the fish stock, wine, vermouth, and shallots together in a large
heavy saucepan or casserole and, over high heat, boil down the liquid
until it is bright and syrupy and reduced nearly to a glaze.

2. Add the crème fraîche and boil until the sauce becomes slightly
thickened.

3. Drop the sorrel into the sauce and cook together for just 25
seconds, then remove from the heat. Swirling the casserole, or stirring
with a wooden spoon (do not use a whisk, as it will catch on the sorrel
leaves), incorporate the butter, cut into tiny pieces. Complete the
seasoning with a few drops of lemon juice and salt and pepper.