Seared Salmon in a Sorrel Sauce
A delightful and aesthetically pleasing way to serve Salmon with a wonderfully fresh and light sauce of sorrel. You can read more on David’s holiday escape to Paris where he cooked this divine seared salmon – Saumon à la Crème d’Oseille – dinner among friends…
Saumon à la Crème d'Oseille - Salmon in a Sorrel Sauce
Tangy mustard crusted salmon served on creamy green Sorrel sauce sided with sweet radishes.
Ingredients
Sorrel Sauce
- 2 tablespoons Butter
- 2 Shallots peeled and finely diced
- 2 bunches sorrel coarsely chopped about 3 cups
- 1 teaspoon lemon juice
- 1/4 cup Crème fraiche
- salt to taste
Salmon
- 1/2 teaspoon Dijon Mustard
- pinch Salt
- 1/4 teaspoon Freshly ground pepper
- olive oil as needed
- 2 ounces salmon fillets each about 6 ounces removed
Braised Radishes
- 20 French breakfast radishes cleaned and halved lengthwise
- 1 tablespoon Butter
- 2 tablespoons sweet wine
- 2 tablespoons Water
- 1/2 teaspoon Sugar
- pinch Salt
- 1 teaspoon lemon juice
Instructions
Sorrel Sauce
- In a small saucepan, sauté the shallots in butter until they are soft and clear.
- Fill a large bowl with ice water.
- Bring a large saucepan of water to a boil.
- Add the chopped sorrel leaves and blanch for 30 seconds; drain and transfer to iced water immediately to stop the cooking.
- Drain well and add to shallots.
- Add lemon juice and crème fraîche and season with salt.
- Using a stick blender, purée the mixture until smooth.
- Place a round of parchment directly on the surface of the sauce to keep it bright green, and set aside.
Salmon
- In a small bowl, mix the mustard, salt, and pepper.
- Add just enough olive oil to make a paste.
- Place the fillets skinned-side down and divide the paste between the two, rubbing into the side facing up.
- Place a nonstick skillet over medium-high heat.
- When hot, add some oil.
- Place salmon in the skillet, mustard-coated side down.
- Sauté for 2-3 minutes until golden-browned.
- Turn, reduce heat, and cover, allowing salmon to cook all the way through - another 5-7 minutes, depending on the thickness of the fillets.
- To plate, reheat the sorrel sauce (don't let it come to a boil) and divide among two plates. Top with salmon and serve.
Braised French Breakfast Radishes
- Melt the butter in a medium saucepan.
- Sauté the radishes for about 5 minutes, until they begin to lose their crispness.
- Add the wine, water, sugar, salt, and lemon juice.
- Boil until almost all the liquid is gone and the radishes have a nice glaze – about 5 more minutes.
Notes
Common sorrel or garden sorrel (Rumex acetosa), often simply called sorrel, is a perennial herb in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock. It is a common plant in grassland habitats and is cultivated as a garden herb or leaf vegetable (pot herb)...from our friends at Wikipedia
Tried this recipe?Let us know how it was!
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Posts
No Comment