Best 4 Pierres Salmon With Sorrel Recipes

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Embark on a culinary journey to savor the exquisite flavors of Pierre's Salmon with Sorrel, a classic French dish that combines the richness of salmon with the tangy freshness of sorrel. This recipe, passed down through generations, promises a symphony of flavors that will delight your taste buds. Alongside this signature dish, discover variations that elevate the experience, including a delectable Salmon with Sorrel Sauce, a creamy and flavorful delight, and a refreshing Sorrel Soup, perfect for a light and revitalizing meal. Prepare to indulge in the timeless elegance of French cuisine with these culinary gems.

Let's cook with our recipes!

SALMON WITH SORREL SAUCE



Salmon with sorrel sauce image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 30m

Yield Four to six servings

Number Of Ingredients 11

1/4 pound fresh sorrel
1 1/2 pounds skinless, boneless salmon fillets, skin and bones reserved
2 tablespoons finely chopped shallots
1/2 cup dry white wine
1/2 cup finely chopped tomatoes
1 cup heavy cream
2 tablespoons butter
1/2 cup cubed, skinless, seedless tomato flesh
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons finely chopped parsley

Steps:

  • Pick over the sorrel. Discard any tough stems and blemished leaves. Rinse the leaves and pat them dry. Pack the leaves closely and cut them crosswise into very thin strips. This is called a chiffonadeThere should be about two cups or slightly more when loosely packed.
  • If there are any bones in the fillets, carefully remove them with pliers. Cut the fillets on the bias into about 14 thin slices.
  • Put the reserved fish skin and bones in a small saucepan. Add one tablespoon of the shallots, the wine and chopped tomatoes. Bring to the boil and let simmer five minutes. Add the cream and cook about five minutes. Strain through a fine sieve, pushing the solids with a rubber spatula to extract as much liquid as possible. There should be about one and one-quarter cups.
  • Heat one tablespoon of the butter in a saucepan and add the remaining one tablespoon of shallots. Cook briefly and add the sorrel. Cook, stirring, until wilted.
  • Add the cream mixture, the cubed tomato flesh, salt and pepper.
  • Heat the remaining tablespoon of butter in a stick-proof skillet. Sprinkle the salmon with salt and pepper and place, a few pieces at a time, in one layer in the skillet. Cook one and one-half to two minutes, depending on the thickness of the slices, turning once.
  • Pour the sorrel sauce into the center of a warm platter and smooth it over. As the salmon pieces are cooked, arrange them neatly, slightly overlapping, on the sauce. Sprinkle with parsley. Serve immediately.

Nutrition Facts : @context http, Calories 440, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 34 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 15 grams, Sodium 525 milligrams, Sugar 2 grams, TransFat 0 grams

PIERRE'S SALMON WITH SORREL



Pierre's Salmon with Sorrel image

This recipe for a tasty salmon dinner comes to us courtesy of Pierre Troisgros, one of only three French chefs whose restaurants have received three stars in the Michelin Guide for more than thirty consecutive years.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 11

2 pounds salmon
1 tablespoon peanut oil, for pounding
2 cups Pierre's Fish Stock
2 medium shallots, finely chopped
1/3 cup dry white wine, preferably Sancerre
3 tablespoons dry vermouth
1 1/4 cups creme fraiche
4 ounces sorrel leaves (about 1 quart tightly packed), washed, stemmed, and large leaves torn into two or three pieces
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
Freshly squeezed lemon juice
Coarse salt and freshly ground white pepper

Steps:

  • Choose the thickest center section of the fish. Using a flexible boning knife, cut apart the two fillets, and carefully remove skin.
  • With pliers, pull out the tiny bones hiding in the center of the flesh. They can be found by running fingers against the grain of the fish. Divide the fillets in half horizontally to make four pieces weighing about 6 ounces each.
  • Lightly oil two pieces of parchment paper with peanut oil. Lay one piece of parchment on a flat surface. Place fish on parchment. Top with second piece of parchment. With a wooden mallet or the side of a cleaver, gently flatten so each fillet is of equal thickness.
  • In a medium saucepan, combine fish stock and shallots. Bring to a boil, and cook until reduced to a glaze, 10 to 15 minutes. Add wine and vermouth, and continue to cook until bright and syrupy, about 3 minutes. Add creme fraiche, and boil until slightly thickened, about 2 minutes. Pass through a fine mesh sieve into a clean pan.
  • Add sorrel, and cook for 25 seconds. Remove from heat. Add butter a little at a time, swirling or stirring with a wooden spoon until completely incorporated (be sure not to break up sorrel leaves). Season with lemon juice, salt, and pepper.
  • Heat a large nonstick skillet over medium-high heat. Season salmon on one side (the less presentable side) with salt and pepper. Place in pan, seasoned side up. Cook 25 seconds, turn, and cook 15 seconds more. The salmon must be undercooked to preserve its tenderness (it will continue to cook in the finished sauce).
  • Distribute sauce among four large plates. Place salmon, seasoned side down, on plates. Season with salt. Serve immediately.

SALMON WITH SORREL SAUCE



Salmon With Sorrel Sauce image

Provided by Bryan Miller And Pierre Franey

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

4 tablespoons finely minced shallots
1 cup dry white wine, preferably chardonnay
1/3 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

Steps:

  • 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.

Nutrition Facts : @context http, Calories 483, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 34 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 16 grams, Sodium 679 milligrams, Sugar 4 grams

SALMON WITH SORREL SAUCE



Salmon With Sorrel Sauce image

Provided by Marian Burros

Categories     dinner, lunch, weekday, main course

Time 15m

Yield 2 servings

Number Of Ingredients 4

8 ounces salmon fillet
2 cups dry white wine or 2 cups no-salt-added fish stock
1/4 cup reduced-fat mayonnaise
5 leaves sorrel

Steps:

  • Place salmon and wine in sauté pan, and cover; bring to boil. Simmer to poach until salmon is cooked. (Follow the Canadian rule: measure salmon at its thickest part and cook 8 to 10 minutes to the inch.)
  • Wash and dry sorrel. Place in food processor and chop. Add mayonnaise, and process until mixture is smooth and bright green. Spoon over salmon, and serve.

Nutrition Facts : @context http, Calories 520, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 25 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 294 milligrams, Sugar 3 grams

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
  • Use fresh, high-quality ingredients: The better the ingredients, the better the dish will be. So whenever possible, use fresh, seasonal ingredients.
  • Don't overcook the salmon: Salmon is a delicate fish, and it's easy to overcook it. So be careful not to cook it for too long. The best way to tell if salmon is cooked through is to check the center of the fish. It should be opaque and flaky.
  • Use a good quality white wine: The white wine you use in this recipe should be a dry, crisp wine. A Sauvignon Blanc or Pinot Grigio would be a good choice.
  • Don't be afraid to adjust the recipe to your taste: This recipe is just a starting point. Feel free to adjust it to your own taste preferences. For example, if you like more sauce, you can add more white wine or chicken broth. Or, if you like your salmon more spicy, you can add a pinch of cayenne pepper.

Conclusion:

This Pierre's Salmon with Sorrel recipe is a delicious and elegant dish that is perfect for a special occasion. The salmon is cooked to perfection and the sorrel sauce is light and flavorful. Serve this dish with your favorite sides, such as roasted vegetables or mashed potatoes.

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