Recipe - Escalope De Saumon

6 Thin escalopes of salmon
(2oz each; cut through
fillet on a bias)
Salt and white pepper
1 tablespoon Sweet butter
1 tablespoon Oil
Sauce
Parsley

SORREL BATTER
3 Eggs
2 tablespoon Chopped sorrel leaves;
pureed
2 tablespoon Cream
2 tablespoon Flour
Salt and white pepper

SAUCE
1 qt Fish stock
5 (up to)
6 Shallots; minced
2 ounce Champagne vinegar
2 cup White wine
One half cup Mushroom stems
1 teaspoon Fresh thyme
1 qt Heavy cream
One fourth pound Sweet butter; cut into
pieces
One fourth cup Packed sorrel; pureed

Season the escalopes of salmon with salt and white pepper to taste. Dip in
the sorrel batter. Heat oil in a saute pan. If necessary, use two pans. Add
the salmon and cook for about 1One half minutes. Add butter and turn, cooking
for the same amount of time on the other side. Salmon should be a
'noisette' color. Ladle sauce onto plate and serve salmon on top. Garnish
with parsley. Sorrel batter: Beat eggs in a bowl. Combine sorrel and cream.
Add to eggs while stirring constantly. Add the flour and mix until well
blended. Add salt and pepper to taste. Sauce: Combine stock, shallots,
vinegar, wine, mushroom stems and thyme in a large saucepan. Bring to a
boil; reduce heat and simmer, reducing until almost dry and colorless. Add
cream and reduce by onethird. Mixture may be slightly thicker if desired.
Add butter one piece at a time, whisking until well incorporated. Pass
through a fine strainer and mix in the sorrel.

LA COTE BASQUE

EAST 55TH STREET, MANHATTAN

WINE: PULIGNY MONTRACHET

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.