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- Pierre Troisgros' Salmon with Sorrel Sauce
- 2 pounds salmon
- 1 tablespoon peanut oil, for pounding
- 2 cups Fish Stock
- 2 medium shallots, finely chopped
- 1/3 cup dry white wine, preferably Sancerre
- 3 tablespoons dry vermouth
- 1 1/4 cups creme fraiche
- 4 ounces sorrel leaves (about 1 quart tightly packed), washed, stemmed, and large leaves torn into two or three pieces
- 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
- Freshly squeezed lemon juice
- Coarse salt and freshly ground white pepper
View Full Recipe at Marla in the Kitchen
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