Ingredients
- 4 tablespoons finely minced shallots
- 1 cup dry white wine, preferably chardonnay
- ⅓ cup dry vermouth
- 1 cup heavy cream
- 4 cups fresh sorrel, washed, stemmed and center veins removed
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper to taste
- 1 12-ounce center-cut salmon fillet, boneless
- Nutritional Information
Nutritional analysis per serving (4 servings)
461 calories; 33 grams fat; 16 grams saturated fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 20 grams protein; 128 milligrams cholesterol; 118 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- In a saucepan over high heat combine shallots, wine and vermouth. Cook until mixture is almost evaporated. It should have a syrupy consistency. Add cream and bring mixture to a simmer. Cook, stirring frequently, for 30 minutes. Remove from heat and strain sauce through a fine sieve into a clean saucepan.
- Tear sorrel into thumb-size pieces and drop into sauce. Add lemon juice, salt and pepper to taste, and cook briefly, stirring. Remove from heat and keep warm.
- Cut salmon in half widthwise. Then halve each piece, leaving four portions. Pound each piece lightly with the back of saucepan to make surface even.
- Season salmon on skin side with salt and pepper. Cook fillets in a nonstick pan over medium-high heat for 30 seconds. Flip and cook another 30 seconds.
- Distribute sorrel sauce evenly over center of 4 warm serving plates. Place a salmon fillet over each, arranging some sorrel strands around them. Serve immediately.
Dining and Cooking