Escalope of Salmon with Sorrel Sauce (Saumon à l’Oseille – Troisgros Style)

A landmark dish of modern French cuisine, this escalope of salmon with sorrel sauce exemplifies the Troisgros brothers’ philosophy of precision, restraint, and freshness. Lightly cooked salmon is paired with a sharp, creamy sorrel sauce that cuts cleanly through the richness of the fish, creating a dish that remains timeless in its simplicity and balance.

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Keyword: Salmon, Sorrel, Cream, white Wine

Category: Main Courses

Course: Mains, Fish

Cuisine: French

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: Servings

Calories: 201kcal

Author: MJF

Cost: £12.00

Equipment

1 Small Saucepan
1 Non-Stick Frying Pan

Ingredients

4 each × 120g Salmon Escalopes, skinless 4¼ oz each
Fine Sea Salt
White Pepper, freshly ground
20 g Unsalted Butter ¾ oz

Sorrel Sauce

1 each Small Shallot finely chopped
150 ml Dry White Wine 5 fl oz
150 ml Double Cream 5 fl oz
60 g Fresh Sorrel Leaves stalks removed (2 oz)
Fine Sea Salt
White Pepper freshly ground

Instructions

Season the salmon escalopes lightly with salt and white pepper. Set aside at room temperature while preparing the sauce.
For the sorrel sauce, place the chopped shallot and white wine into a small saucepan. Bring to a gentle boil and reduce until almost dry, leaving just a tablespoon of liquid. This reduction should be aromatic but not caramelised.
Add the cream to the pan and return to a gentle simmer. Reduce slowly until lightly thickened, coating the back of a spoon. Remove from the heat.
Just before serving, add the sorrel leaves to the hot cream sauce and stir gently. The sorrel should wilt immediately, releasing its acidity and turning the sauce pale green. Season carefully with salt and white pepper. Do not overcook once the sorrel is added.
Heat a wide sauté pan over medium heat and add the butter. Once foaming, add the salmon escalopes. Cook gently for approximately 30–45 seconds on each side, turning once only. The salmon should remain just cooked, moist and translucent at the centre.
Remove the salmon from the pan and rest briefly.

Presentation

Spoon the sorrel sauce onto warm plates. Place the salmon escalopes on top, allowing the sauce to partially surround the fish without drowning it. Serve immediately. Traditionally accompanied only by simple buttered potatoes or a light vegetable garnish.

Chef’s Notes

Sorrel must be added at the very last moment to preserve its fresh acidity.
Avoid high heat when cooking the salmon; this is a dish of finesse, not colour.
The sauce should remain light and fluid, never thick or heavy.

Nutrition

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Escalope of Salmon with Sorrel Sauce (Saumon à l’Oseille – Troisgros Style)