Fish with sorrel sauce

Category: Fish dishes
Kitchen: french
Fish with sorrel sauce

Ingredients

Salmon or other fish (steaks) 500 g
Olive oil 5 ml (1 tsp)
Butter 15 g (1 tbsp. L.)
Shallot 2 pcs.
Fat cream 45 ml (3 tbsp. L.)
Fresh sorrel leaves 100 g
Salt
Freshly ground black pepper
Fresh sage to decorate the dish

Cooking method

  • I've always cooked salmon this way. Recently I managed to buy a large cod (1700 g!), I could not think of anything else how to use this recipe.
  • In short, today we are cooking from cod. Wash the fish, peel, cut into portions. Season with salt and pepper. Grease a nonstick skillet with olive oil. If you use a regular frying pan, you will need a little more oil for frying.
  • Cooking the sauce. In a small saucepan, melt the butter over medium heat and fry the finely chopped onions (I used regular onions instead of shallots), stirring often, only until soft. You can even cover with a lid, reduce heat to low. When the onion is soft, add the fattest cream (I have homemade) and sorrel and simmer until the sorrel is completely dry, stirring constantly.
  • Meanwhile, place the skillet over medium heat and heat. Put the fish in the pan (I rolled the cod in flour, salmon does not need this) and fry for about 5 minutes, turning once, until the fish meat turns dull next to the bone. If you are not sure, pierce with the tip of a sharp knife: the flowing juice should be transparent.
  • Place steaks on warmed plates, garnish with sage and serve with sorrel sauce.
  • Bon Appetit!

Note

Salmon and sorrel are a traditional French combination.
A recipe from one of my favorite cookbooks, French Cuisine, by Elizabeth Wolf-Cohen and Carol Clements. Simple to perform, and the sauce is divinely delicious! With him, any fish becomes royal. Recommend!

celfh
Bravo Amazing recipe! One feels that the combination of products is very harmonious Put in bookmarks.
Merri
Quote: celfh

Bookmarked.
Yes, Tatyana, you will not regret it. It ennobles any fish, and salmon with sorrel sauce is just a song!
celfh
Quote: Merri

you will not regret.
And I did not regret it! delicious! Fish in sorrel sauce - this To be honest, all my life I believed that sorrel is eaten only in Russia, and the rest of the world is spinach. Cream 20% went much more for me. First, I poured in according to the recipe, 3 tbsp. spoons, but the sorrel ate them instantly, it turned out a clot of sorrel. So I added cream to the consistency of the sauce. I had dry sorrel. That is, today we collected it in the forest, came home, I washed it and left it on the board to dry, so he could not give additional liquid. But the sauce turned out to be just super! There was no sage, so she decorated it with what is always in the house - the leaves of sprouted celery.
And a special thank you for the fish cooking technology. I haven't eaten such juicy fish for a long time !!!!!

Fish with sorrel sauce
Sonadora
Merri, Irin, great recipe, thanks! I took it to the bins. I will definitely cook it!
Merri
celfh, Sonadora Thank you very much for your interest in the recipe!
French cuisine is always on top!
Tatyana, and special thanks to you for trying the recipe so quickly! You haven't eaten the morels yet.
What kind of fish did you cook?
celfh
Quote: Merri

celfh, Sonadora Thank you very much for your interest in the recipe!
thanks for trying the recipe so quickly! You haven't eaten the morels yet.
What kind of fish did you cook?
How could you not have tried the fish? I love fish very much. And not so much salmon and other expensive varieties as cod and hake. What can I say, for me hake tastes better than dorado. This, apparently, is from Soviet life.
And I cooked, of course, cod, though very small. We got great pleasure from the result
Morels, really did not eat. Today for dinner with rice planned to finish
Merri
Quote: celfh


And I cooked, of course, cod, though very small. We got great pleasure from the result
If you like the cod, then the salmon will be "swallow your tongue"!
koziv
Irina, big THANKS for the recipe !!!!!! I cooked with caution, never used sorrel like that. And even when I tried the sauce itself, I got scared, I didn't really like it very much. But with the fish it turned out just fine. Very harmonious and tasty !!!!!

🔗
Merri
Ira, I'm glad that the sauce is to your taste! For me, this use of sorrel was also a pleasant find.

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