Escalope De Saumon
| Yield: | 6 Servings |
| Categories: | Seafood |
| 6 | Thin escalopes of salmon (2-oz each; cut through fillet on a bias) | |
| Salt and white pepper | ||
| 1 | tb | Sweet butter |
| 1 | tb | Oil |
| Sauce | ||
| Parsley | ||
| SORREL BATTER | ||
| 3 | Eggs | |
| 2 | tb | Chopped sorrel leaves; pureed |
| 2 | tb | Cream |
| 2 | tb | Flour |
| Salt and white pepper | ||
| SAUCE | ||
| 1 | qt | Fish stock |
| 5 | -(up to) | |
| 6 | Shallots; minced | |
| 2 | oz | Champagne vinegar |
| 2 | c | White wine |
| 1/2 | c | Mushroom stems |
| 1 | ts | Fresh thyme |
| 1 | qt | Heavy cream |
| 1/4 | lb | Sweet butter; cut into pieces |
| 1/4 | c | Packed sorrel; pureed |
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