David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Seared Salmon in a Sorrel Sauce

Saumon creme doseille

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 creme doseille

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.
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Lunch Dish, Main Dish
Cuisine French
Servings 2 people

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
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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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