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Suzanne Taylor's Salmon with Sorrel Sauce

by

Yield: Serves 4 to 6

"When we eat the first Atlantic salmon of the season on the Fourth of July, I am usually content to serve it with melted butter and parsley, but I sometimes serve it with a sorrel sauce – and you may like to, too. The creme fraiche gives a special flavor to this sauce. If you cannot get it locally, it is very easy to make. Remember, though, to start this task a couple of days before you plan to serve the salmon."

Ingredients:

  • 2-1/2- to 3-pound piece of fresh salmon, center cut if possible
  • Court Bouillon:
  • 1 cup dry white wine
  • 2 cups water
  • 1/2 lemon
  • bouquet garni of fresh or dried herbs tied in cheesecloth
  • Sorrel Sauce:
  • generous handful of sorrel leaves, washed, stems removed, and leaves torn into pieces
  • reduced court bouillon
  • 1/2 cup creme fraiche (see recipe below)

Instructions:

Poach the salmon in the court bouillon for 25 to 30 minutes. Test for doneness by poking a knife into the thickest part: if the flesh is opaque and comes away from the bone, it is done. Remove the fish from the liquid, place on a platter, and carefully take off the top skin. Keep the salmon warm while you make the sauce. Strain the court bouillon into a pot and reduce over high heat until there is a scant cup left. Lower the heat slightly, add the sorrel leaves, and wilt them for about 5 minutes, stirring to separate the leaves. Remove from heat and add the creme fraiche, stirring it well into the sorrel. Pour the sauce over the fish and serve.

Cr

Ingredients:

  • 1 cup heavy cream
  • 2 tablespoons buttermilk

Instructions:

Put the cream in a jar with a top, add the buttermilk, give the jar a good shake, and allow it to stand at room temperature for at least 24 hours. (I give it a couple of shakes during the day.) Refrigerate for 24 hours before using.
Updated Monday, March 22nd, 2010
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