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salmon in sorrel sauce

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Salmon

Salmon in Sorrel Sauce

In a former life, I owned a fish market. In addition to selling fresh fish, we offered prepared foods to take home - a radical concept at the time - and this dish was prepackaged with instructions. It's a rich, bright dinner party meal that whips up in less than 10 minutes and never fails to impress.

Ingredients

  • 3 tablespoons butter
  • Prepared Salmon - see below
  • 2 cups fresh sorrel leaves, chopped rough
  • 1/4 cup chervil
  • 1/2 cup chives, with flowers if possible
  • 1/2 cup heavy cream
  • salt and pepper

Directions

  • Adjust an oven rack to be at the very top of the oven. Preheat the broiler. Warm the plates (very important) in a sink of warm water, your extra oven (ha), or remove them from the just run dishwasher.
  • Prepare all ingredients and stage. This dish comes together quickly and you don't want to be scrambling. Hold back the chive flowers, if you have them.
  • When the oven is ready, start the sauce. In a large, wide skillet, melt the butter until it starts to toast. It should be golden brown. At this point, put the salmon under the broiler.
  • Add the sorrel, chervil and chives to the butter and coat quickly. Allow them to wilt a little, and then pour in the cream. Bring to a boil and reduce just until the sauce coats the back of a spoon. Taste and adjust for salt and pepper, remembering you have seasoned the fish.
  • The salmon should now be ready. (2-3 minutes) Watch it carefully the entire time it's in the oven -- it could take you as little as 30 seconds, depending on your oven.
  • Dry the warm plates. Place four medallions per person on each plate and decorate with the sauce, being very generous. Sprinkle chive flower petals and serve with crusty bread.

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