"I use sorrel from my garden in this classic recipe. The acidity of the herb cuts the richness of the sauce and the salmon. Sorrel, which cooks very quickly and becomes very soft, always turns a brownish color. A less astringent version of this dish can be made with a chiffonade of spinach instead of sorrel." --Jacques Pépin
Recipe: Salmon Scaloppine with Sorrel Sauce
- About 2 ounces sorrel leaves (3 loosely packed cups)
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 (skinless, boneless) salmon scaloppine (about 3 ounces each and 1/2 inch thick), cleaned of all sinew
- Remove any stems from the larger sorrel leaves. Gather the leaves into a bundle and slice them crosswise into 2-inch-wide pieces.
- Combine the sorrel, cream, and 1/4 teaspoon each of the salt and pepper in a 12-inch nonstick skillet (use two smaller skillets if you don’t have a large one). Bring to a boil, stirring occasionally, and boil for about 30 seconds, until the sorrel “melts” into a soft puree. Transfer the mixture to a bowl and keep warm.
- Clean the skillet with a paper towel and heat it for about 1 minute. When it is hot, add the salmon scaloppine in one layer, sprinkle with the remaining 1/4 teaspoon each salt and pepper, and cook for 30 to 45 seconds on each side; the salmon should still be rare in the center.
- Arrange 2 scaloppine on each of four warm plates. Coat with the sorrel sauce and serve immediately.
Recipe from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.