Poached Salmon With Sorrel Sauce Recipe
Poached Salmon With Sorrel Sauce is a delicious dish that is perfect for a your party spread. The addictive flavor of the Poached Salmon With Sorrel Sauce will leave you wanting more. Trust me!
Ingredients
| 6 1 1/4 inch thick salmon fillets | ||
| Dry white wine | 1 Cup (16 tbs) | |
| 3/4 cup clam juice or fish stock | ||
| Dry vermouth | 1/4 Cup (16 tbs) | |
| Butter | 3 Tablespoon | |
| Sorrel | 1/2 pound, shredded | |
| Butter | 5 Tablespoon | |
| Shallot | 1 Tablespoon, finely chopped | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Preheat oven to 400°F.
Pat fish dry with paper towels.
Place in single layer in two 9 x 13 inch baking dishes.
Combine wine, juice or stock, and vermouth and pour over fillets.
Bake covered 10 to 15 minutes, or until fish loses its translucency.
Transfer fillets to platter.
Reserve liquid for sauce.
Melt 3 tablespoons butter in small skillet over medium heat.
Add fresh sorrel a handful at a time, stirring well after each addition, or add canned sorrel all at once.
With fresh sorrel, reduce heat, cover and simmer 10 minutes or until tender, stirring occasionally; just heat through if using canned.
Drain well, transfer to food processor or blender and puree.
Melt 1 tablespoon butter in small saucepan over medium heat.
Add shallot and saute briefly.
Stir in reserved liquid, increase heat and boil vigorously until reduced by 1/2.
Remove from heat and add cream.
Return to burner and simmer until sauce has thickened slightly.
Add sorrel puree to taste and stir until well blended.
Remove from heat and gradually add remaining 4 tablespoons butter a little at a time, mixing well after each addition.
Season with salt and pepper.
Return fillets to baking dish and cover with sauce.
Dish may be covered and refrigerated at this point.
Remove from refrigerator 2 hours before reheating.
Pat fish dry with paper towels.
Place in single layer in two 9 x 13 inch baking dishes.
Combine wine, juice or stock, and vermouth and pour over fillets.
Bake covered 10 to 15 minutes, or until fish loses its translucency.
Transfer fillets to platter.
Reserve liquid for sauce.
Melt 3 tablespoons butter in small skillet over medium heat.
Add fresh sorrel a handful at a time, stirring well after each addition, or add canned sorrel all at once.
With fresh sorrel, reduce heat, cover and simmer 10 minutes or until tender, stirring occasionally; just heat through if using canned.
Drain well, transfer to food processor or blender and puree.
Melt 1 tablespoon butter in small saucepan over medium heat.
Add shallot and saute briefly.
Stir in reserved liquid, increase heat and boil vigorously until reduced by 1/2.
Remove from heat and add cream.
Return to burner and simmer until sauce has thickened slightly.
Add sorrel puree to taste and stir until well blended.
Remove from heat and gradually add remaining 4 tablespoons butter a little at a time, mixing well after each addition.
Season with salt and pepper.
Return fillets to baking dish and cover with sauce.
Dish may be covered and refrigerated at this point.
Remove from refrigerator 2 hours before reheating.
Chef
