|
|
|
|
2
|
|
pounds salmon
|
|
|
|
|
1
|
|
tablespoon peanut
oil, for pounding
|
|
|
|
|
2
|
|
cups Fish Stock
|
|
|
|
|
2
|
|
medium shallots,
finely chopped
|
|
|
|
|
1/3
|
|
cup dry
white wine, preferably Sancerre
|
|
|
|
|
3
|
|
tablespoons dry
vermouth
|
|
|
|
|
1 1/4
|
|
cups crème
fraîche
|
|
|
|
|
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
|
|
|
|
|
1.
Choose the thickest center section of the fish. Using a flexible boning
knife, cut apart the two fillets, and carefully remove
skin.
|
|
|
|
|
2.
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.
|
|
|
|
|
3.
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.
|
|
|
|
|
4.
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 crème fraîche, and boil until slightly
thickened, about 2 minutes. Pass through a fine mesh sieve into a clean
pan.
|
|
|
|
|
5.
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.
|
|
|
|
|
6.
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).
|
|
|
|
|
7.
Distribute sauce among four large plates. Place salmon, seasoned side
down, on plates. Season with salt. Serve immediately.
|
|
|
|
|
|
|
|
|
|
|
|
Note:
This recipe
has been adapted from ¿The Nouvelle Cuisine of Jean & Pierre Troisgros¿ by Jean and Pierre Troisgros.
Translation copyright ©1978 by William Morrow & Company Inc.
Reprinted by permission of William Morrow.
|
|
|
|
|
|
|
|
|