📝 About This Recipe
Originally created by Pierre and Jean Troisgros in 1962, this legendary dish revolutionized French cuisine by introducing 'Nouvelle Cuisine' techniques. It features thin, succulent salmon escalopes flash-seared to medium-rare perfection, resting atop a velvety, ivory-colored cream sauce brightened by the lemony zing of fresh sorrel. This recipe is the epitome of elegance, balancing rich French butter and cream with the sharp, herbaceous acidity of the garden.
🥗 Ingredients
The Salmon
- 1.5 lbs Salmon Fillet (Center-cut, skinless, cut into 4 thin escalopes)
- 1 tablespoon Olive Oil (For brushing the salmon)
- 1 teaspoon Fleur de Sel (Or fine sea salt)
- 1/2 teaspoon White Pepper (Freshly ground)
The Sorrel Sauce
- 3 ounces Fresh Sorrel Leaves (Stems removed, leaves torn into large pieces)
- 1/2 cup Dry White Wine (Preferably a crisp Sancerre or Muscadet)
- 1/4 cup Dry White Vermouth (Adds botanical depth)
- 2 pieces Shallots (Very finely minced)
- 1/2 cup Fish Stock (High quality or homemade)
- 1 1/4 cups Heavy Cream (Double cream if available)
- 2 tablespoons Unsalted Butter (Cold, cut into cubes)
- 1 teaspoon Lemon Juice (Optional, to adjust acidity)
👨🍳 Instructions
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1
Prepare the salmon escalopes: Place each salmon portion between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy pan, gently flatten the salmon until it is about 1/4 inch thick. This ensures rapid, even cooking.
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2
Prepare the sorrel: Wash the sorrel leaves thoroughly. Remove the tough center rib by folding the leaf in half and pulling the stem upward. Tear the leaves into 1-inch pieces; do not chop them with a knife to avoid bruising and discoloration.
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3
In a heavy-bottomed saucepan over medium heat, combine the minced shallots, white wine, and vermouth. Simmer until the liquid has reduced to a syrupy glaze (about 2 tablespoons remaining).
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4
Add the fish stock to the shallot reduction. Increase the heat slightly and reduce the liquid by half again.
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5
Pour in the heavy cream. Bring to a gentle boil, then lower the heat to a simmer. Let the sauce reduce until it is thick enough to coat the back of a spoon (nappe consistency). This should take 5-7 minutes.
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6
While the sauce reduces, preheat a large non-stick skillet over medium-high heat. You want it hot, but not smoking.
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7
Season both sides of the salmon escalopes with salt and white pepper. Lightly brush the salmon with a tiny amount of olive oil.
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8
Flash-sear the salmon: Place the escalopes in the hot pan. Cook for only 25-30 seconds per side. The salmon should remain pink and slightly translucent in the center—this is the hallmark of the dish.
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9
Finish the sauce: Just before serving, whisk the cold butter cubes into the reduced cream sauce to add shine and richness. Stir in the fresh sorrel leaves. They will wilt and turn an olive-green color almost instantly; do not cook them for more than 15 seconds.
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10
Taste the sauce. If it needs more brightness, add a few drops of lemon juice, though the sorrel usually provides enough acidity.
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11
To plate: Pour a generous pool of the hot sorrel sauce onto the center of four warmed plates. Place the salmon escalope directly on top of the sauce.
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12
Serve immediately while the sauce is frothy and the salmon is tender and warm.
💡 Chef's Tips
Use the freshest sorrel possible; if you cannot find it, a mix of spinach and extra lemon zest is a substitute, but the flavor won't be as complex. Never overcook the salmon; thin escalopes cook in seconds and will become dry if left too long. Ensure your plates are warm; because the salmon is thin and the sauce is delicate, the dish can lose heat quickly. Do not add the sorrel to the sauce until the very last second to preserve its distinct, sharp flavor. Use white pepper rather than black to maintain the pristine, creamy aesthetic of the sauce.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Sancerre, Pouilly-Fumé, or a dry Riesling. Serve alongside steamed tournéed potatoes or a simple buttery pilaf to soak up the extra sauce. A side of tender white asparagus spears complements the delicate textures perfectly. Follow the meal with a light green salad tossed in a simple vinaigrette to cleanse the palate. For bread, offer a warm French baguette to ensure not a drop of the legendary sauce goes to waste.