Saumon à L'oseille




Saumon à l'oseille is a French dish consisting of sorrel salmon fillet with creamy fish sauce. It's made with salmon, dry white wine, fish stock, fresh cream, sorrel leaves, lemon, butter, shallots, and some Marsala (a type of chapar).

Shallots are sautéed in butter, then clarified with Marsala. Fish broth and white wine are added to the sauce along with the cream. The salmon is fried, then combined with a sauce enriched with lemon juice and mixed with sorrel.

When served, the sauce is poured into a deep plate and the salmon is carefully arranged on it. The dish was created in the 1960s by a French chef, Pierre Troisgros, and today it is often served in bistros.


 

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