Pierre Troisgros' salmon with sorrel

 

1. 

   
   Brush 2 plates lightly with olive oil en sprinkle some salt and white pepper on them before placing them in a 70°C oven to warm.

   In a medium saucepan, combine 250 ml fish stock and a finely chopped shallot. Bring to a boil, and cook until reduced to a glaze, 10 to 15 minutes. Add 40 ml white wine, preferably Sancerre and 1,5 tbsp Noilly Prat vermouth, and continue to cook until bright and syrupy, about 3 minutes. 

   Add 200 ml crème fraîche, and boil until slightly thickened, about 2 minutes. Pass through a fine mesh sieve into a clean pan.

3. Add 50g sorrel, washed, stemmed, and large leaves torn into two or three pieces and cook for 25 seconds. Remove from heat. 

   

   Add 2 tbsp unsalted butter a little at a time, swirling or stirring with a wooden spoon until completely incorporated (be sure not to break up sorrel leaves). Season with lemon juice, salt, and pepper.

   Pre-heat the grill

   Thinly slice 400g boneless salmon and put on the 2 warmed plates

   Put under the hot grill till just done, inside the salmon should remain raw. Don't walk away, its a matter of seconds! Distribute sauce among the plates with an asparagus and cress.

   Serve immediately. 

   (A classic recipe by Pierre Troisgros)