Sky > wrote:

> .... a small center-cut fillet of salmon?

If you can get hold of some sorrel - nothing is better with salmon, as
far as I am concerned - here is what is probably the most famous -
justifiably so - salmon recipe of them all, the one by the Troigros
brothers. I've posted it before. Just adjust the quantities of the
ingredients as needed. The recipe is certainly a bit more fussy, but
not overly so, than the nice-looking mustard one you posted, but it is
still worth every effort, I would say. The recipe is from _The Nouvelle
Cuisine of Jean & Pierre Troigros_. There is a similar recipe in Michel
Guérard's _Cuisine Minceur_ I also posted before. It is somewhat
different in that it includes mushroom purée. See
<http://groups.google.com/group/rec.food.cooking/msg/42e2bb9c39c008cd>.

Victor


Escalopes de saumon à l'oseille Troigros
Salmon Scallops with Sorrel Sauce

To serve 4:
2 pounds fresh salmon
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
3 tablespoons dry vermouth
2 shallots, chopped
1 2/3 cups crème fraîche
3 tablespoons butter
1/2 lemon
Coarse salt
Freshly ground pepper, preferably white
1 to 2 tablespoons imported peanut oil

HAVE READY:

1. The salmon: Choose a piece of salmon from the thickest center
section of the fish. Using a flexible boning knife, cut apart the two
fillets and carefully remove the skin.
With pliers, pull out the tiny bones hiding in the center of the
flesh. You will find them by running the fingers against the grain of
the fish.
Divide the fillets in two lengthwise, making 4 pieces weighing about
6 ounces each.
Slip the salmon between two sheets of lightly oiled wax paper and,
with a wooden mallet (or with a flat side of a meat cleaver; Ed.),
flatten it slightly to scallops of equal thicknesses.

2. The sorrel: Remove the stems and strip off the central vein of the
leaves, working from bottom to top. Wash the sorrel and tear the larger
leaves into 2 or 3 pieces.

PREPARATION OF THE SAUCE:

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.

TO COOK THE SALMON:

Warm a large skillet, adding just barely enough oil to coat the bottom.
If you use a "nonstick" pan, no oil is needed.
On their less presentable side, season the salmon scallops with salt
and pepper, then place them in the skillet, seasoned side up. Cook 25
seconds, then turn carefully to the second side and cook 15 seconds
longer. The salmon must be undercooked to preserve its tenderness (and
it will continue to cook in the finished hot sauce; Ed.).

TO SERVE:

Distribute the hot sorrel sauce in the centers of 4 large heated plates
and, after having first sponged off any excess oil with a paper towel,
place the salmon scallops, seasoned side down, on the sauce. Sprinkle
lightly with coarse salt.
The dish suffers if it must wait and should be prepared at the last
moment.

"Victor Sack" schrieb :
> Sky > wrote:
>
>> .... a small center-cut fillet of salmon?
>
> If you can get hold of some sorrel - nothing is better with salmon, as
> far as I am concerned - here is what is probably the most famous -
> justifiably so - salmon recipe of them all, the one by the Troigros
> brothers. I've posted it before. Just adjust the quantities of the
> ingredients as needed. The recipe is certainly a bit more fussy, but
> not overly so, than the nice-looking mustard one you posted, but it is
> still worth every effort, I would say. The recipe is from _The Nouvelle
> Cuisine of Jean & Pierre Troigros_. There is a similar recipe in Michel
> Guérard's _Cuisine Minceur_ I also posted before. It is somewhat
> different in that it includes mushroom purée. See
> <http://groups.google.com/group/rec.food.cooking/msg/42e2bb9c39c008cd>.
>
> Victor
>
<snip>

Thanks ! I'll have to try this one .

Cheers,

Michael Kuettner

Victor Sack wrote:
>
> Sky > wrote:
>
> > .... a small center-cut fillet of salmon?
>
> If you can get hold of some sorrel - nothing is better with salmon, as
> far as I am concerned - here is what is probably the most famous -
> justifiably so - salmon recipe of them all, the one by the Troigros
> brothers. I've posted it before. Just adjust the quantities of the
> ingredients as needed. The recipe is certainly a bit more fussy, but
> not overly so, than the nice-looking mustard one you posted, but it is
> still worth every effort, I would say. The recipe is from _The Nouvelle
> Cuisine of Jean & Pierre Troigros_. There is a similar recipe in Michel
> Guérard's _Cuisine Minceur_ I also posted before. It is somewhat
> different in that it includes mushroom purée. See
> <http://groups.google.com/group/rec.food.cooking/msg/42e2bb9c39c008cd>.
>
> Victor
>
> Escalopes de saumon à l'oseille Troigros
> Salmon Scallops with Sorrel Sauce
>
> To serve 4:
> 2 pounds fresh salmon
> 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
> 3 tablespoons dry vermouth
> 2 shallots, chopped
> 1 2/3 cups crème fraîche
> 3 tablespoons butter
> 1/2 lemon
> Coarse salt
> Freshly ground pepper, preferably white
> 1 to 2 tablespoons imported peanut oil
>
> HAVE READY:
>
> 1. The salmon: Choose a piece of salmon from the thickest center
> section of the fish. Using a flexible boning knife, cut apart the two
> fillets and carefully remove the skin.
> With pliers, pull out the tiny bones hiding in the center of the
> flesh. You will find them by running the fingers against the grain of
> the fish.
> Divide the fillets in two lengthwise, making 4 pieces weighing about
> 6 ounces each.
> Slip the salmon between two sheets of lightly oiled wax paper and,
> with a wooden mallet (or with a flat side of a meat cleaver; Ed.),
> flatten it slightly to scallops of equal thicknesses.
>
> 2. The sorrel: Remove the stems and strip off the central vein of the
> leaves, working from bottom to top. Wash the sorrel and tear the larger
> leaves into 2 or 3 pieces.
>
> PREPARATION OF THE SAUCE:
>
> 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.
>
> TO COOK THE SALMON:
>
> Warm a large skillet, adding just barely enough oil to coat the bottom.
> If you use a "nonstick" pan, no oil is needed.
> On their less presentable side, season the salmon scallops with salt
> and pepper, then place them in the skillet, seasoned side up. Cook 25
> seconds, then turn carefully to the second side and cook 15 seconds
> longer. The salmon must be undercooked to preserve its tenderness (and
> it will continue to cook in the finished hot sauce; Ed.).
>
> TO SERVE:
>
> Distribute the hot sorrel sauce in the centers of 4 large heated plates
> and, after having first sponged off any excess oil with a paper towel,
> place the salmon scallops, seasoned side down, on the sauce. Sprinkle
> lightly with coarse salt.
> The dish suffers if it must wait and should be prepared at the last
> moment.

Thanks for posting the link and its recipe! Sorrel is not something
I've ever used before, so its use sounds very interesting! Is
sorrel good to use for different meats other than seafood ??

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Sky > wrote:

> Thanks for posting the link and its recipe! Sorrel is not something
> I've ever used before, so its use sounds very interesting! Is
> sorrel good to use for different meats other than seafood ??

It is good with some recipes other than fish, but there aren't all that
many of them. Below is a recipe for sweetbreads with sorrel sauce.
Sorrel is also very nice with some brains preparations, as well as with
egg ones. Sorrel is more often used in soups, such as the Russian green
schi or the French Potage Germiny, which can be served hot or cold.
Tell me if you want recipes. Sorrel soups are some of my favourites.

Sorrel can be hard to find, depending on where you live. In Texas, I
could find it only at Central Market, at an exorbitant price. If there
are Russian groceries within a striking distance, they may carry jarred
sorrel, which can be a fair substitute for fresh, depending on its
quality (preferably with no vinegar in the ingredient list). Jarred
sorrel is (or should be) inexpensive.

So, here is the recipe for sweetbreads with sorrel sauce. It is from
_The Real Meat Cookbook_ by Frances Bissell.

Victor

Braised Sweetbreads with Sorrel Sauce
Serves 4

1 lb/455 g free-range calf's sweetbreads, trimmed, disgorged and
blanched
1 medium onion
1 celery stalk
1 carrot
3 cloves of garlic
3 oz/85 g butter
1 tbsp sunflower or groundnut oil
1/4 pt/140 ml dry white wine
2 tbsp crème fraîche or double cream
3 tbsp shredded fresh sorrel
salt
pepper

Peel and thinly slice the onion, celery, carrot and garlic. Cook them
in 1oz/30 g of the butter and all the oil in a flameproof casserole,
until the onions are transparent. Push them to one side. Drain, rinse
and dry the sweetbreads and fry them gently all over in the pan. Add
the white wine, bring to the boil, cover and cook in the oven for 30-35
minutes at about 150°C/300°F/gas mark 2.

When cooked, strain the cooking juices into a shallow pan or small
frying pan. Keep the sweetbreads warm in the pan, but away now from any
direct heat. Reduce the cooking juices to about 1/8 pt/70 ml. Add the
crème fraîche and the sorrel. Season to taste. Slice the sweetbreads
on to heated serving plates and finish the sauce over a high heat,
adding small pieces of the remaining butter, swirling it to emulsify
into the sauce. Pour over the sweetbreads and serve immediately.

In article >,
(Victor Sack) wrote:

> So, here is the recipe for sweetbreads with sorrel sauce. It is from
> _The Real Meat Cookbook_ by Frances Bissell.
>
> Victor
>
> Braised Sweetbreads with Sorrel Sauce
> Serves 4

Thanks for this. Sounds fascinating!
I love sweetbreads and have been considering new ways to prepare them.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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