It was in 1962 that the French cook Pierre Troisgros invented, in Roanne, this dish which will go around the world, its reputation and which, 50 years later, is still as modern as ever.
It is a combination of circumstances which, as often, is at the origin of this creation: the sorrel sauce, the flattened salmon and the very short cooking: Pierre Troisgros learned at Maxim's the technique of flattening the fillet. of salmon to cook it in a more homogeneous way, during a trip in the Pyrenees, he discovered the "rosy" cooking of salmon and the sorrel sauce came with a "flash" when his mother brought back herbs from the gardens while making a reduction of white wine, vermouth and shallot.
The recipe for salmon with sorrel:
Ingredients for 4 people:
- 4 pieces of organic (or wild) salmon
- 1 shallot
- 10 cl of white wine
- 4 cl of vermouth
- 30 cl of fish stock
- 40 cl of cream
- 40 of sorrel
- ½ lemon juice
- Salt / pepper
Chop the shallot and add the stock, white wine and vermouth
Reduce to ice
Add the cream and bring to a boil
Hull the sorrel and roughly chop it
Throw it in the sauce and cook for 15 seconds
Add the lemon juice
Flatten the salmon steaks between two sheets of baking paper to even the surface
Fry them for 15 seconds on each side
Pour the sauce into the bottom of the plate and place the salmon on top.