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Ingredients
- 2 lb salmon
- 1 Tbsp. peanut oil for pounding
- 2 c. fish stock (see below)
- 2 med shallots finely minced
- 1/3 c. dry white wine, preferably Sancerre
- 3 Tbsp. dry vermouth
- 1Â 1/4 c. creme fraiche
- 4 ounce stemmed sorrel leaves - (1 qt
- Â Â tightly-packed large leaves torn into 2 or possibly 3 pcs)
- 4 Tbsp. unsalted butter cut in small pcs
- Â Â Freshly-squeezed lemon juice
- Â Â Coarse salt to taste
- Â Â Freshly-grnd white pepper to taste
- 2 lb fish heads and bones - (to 2 1/2 lbs) see * Note
- 1 x yellow onion thinly sliced
- Â Â Thyme sprigs
- Â Â Parsley sprigs
- Â Â Bay leaf
Directions
- * Note: From fresh white-fleshed nonoily fish.
- For the Fish Stock: Rinse the fish bones well in several changes of cool water. Place them in a medium stockpot. Cook 10 min, covered, over low heat to release their juices. Stir frequently to avoid sticking. Add in sufficient cool water to cover. Tie together the thyme sprigs, parsley sprigs and bay leaf to make the bouquet garni and add in to the pot. Bring slowly to a boil, skimming surface till no trace of scum remains. Reduce heat to simmer, and cook for 25 min. Strain through a fine mesh sieve lined with damp cheesecloth. Cold. Store in an airtight container, refrigerated, up to 3 days or possibly in the freezer for up to 1 month. (
- Makes about 6 c.)
- Choose the thickest center section of the fish. Using a flexible boning knife, cut apart the two fillets, and carefully remove skin.
- With pliers, pull out the tiny bones hiding in the center of the flesh. They can be found by running fingers against the grain of the fish. Divide the fillets in half horizontally to make four pcs weighing about 6 ounces each.
- Lightly oil two pcs of parchment paper. Lay one piece of parchment on a flat surface. Place fish on parchment. Top with second piece of parchment. With a wooden mallet or possibly the side of a cleaver, gently flatten so each fillet is of equal thickness.
- In a medium saucepan, combine fish stock and shallots. Bring to a boil, and cook till reduced to a glaze, 10 to 15 min. Add in wine and vermouth, and continue to cook till bright and syrupy, about 3 min. Add in creme fraiche, and boil till slightly thickened, about 2 min. Pass through a fine mesh sieve into a clean pan.
- Add in sorrel, and cook for 25 seconds. Remove from heat. Add in butter a little at a time, swirling or possibly stirring with a wooden spoon till completely incorporated (be sure not to break up sorrel leaves). Season with lemon juice, salt, and pepper.
- Heat a large nonstick skillet over medium-high heat. Season salmon on one side (the less presentable side) with salt and pepper. Place in pan, seasoned-side up. Cook 25 seconds, turn, and cook 15 seconds more. The salmon must be undercooked to preserve its tenderness (it will continue to cook in the finished sauce).
- Distribute sauce among four large plates. Place salmon, seasoned-side down, on plates. Season with salt. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 638g | |
| Recipe makes 4 servings | |
| Calories 877 | |
| Calories from Fat 462 | 53% |
| Total Fat 51.64g | 65% |
| Saturated Fat 16.08g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 300mg | 100% |
| Sodium 716mg | 30% |
| Potassium 1763mg | 50% |
| Total Carbs 4.11g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.33g | 1% |
| Protein 90.09g | 144% |
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