I have been exploring sauces more to learn some things. This is a seared coho salmon with a white sorrel sauce. Interestingly the sauce I based this on was first served at Troisgros’ Brothers in the 70’s. You deglaze with white wine and vermouth. I updated and tweaked it a bit for ease and speed.
I’ll be honest, this all happens pretty fast as it is a quick pan sauce. The low yield and ingredient amounts are helpful for speed but they move fast in a hot pan. So be prepared. However the whole dish takes only 10-15 minutes which is a bonus.
|1 – 2 (6-8 oz, not too thick) Coho Salmon Fillets|
|8 Fresh Sorrel Leaves, cut chiffonade|
|Grape seed oil|
|2 tablespoons white vermouth|
|2 tablespoons white wine, dry|
|1/4 cup heavy cream|
|1 tablespoon butter|