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A pan of sorrel sauce next to wild sorrel.
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5 from 7 votes

Classic French Sorrel Sauce

A home-version of the classic French salmon with sorrel sauce. Any fatty fish is great here, or it can be used to sauce chicken, pork, or dumplings.
Prep Time2 minutes
Cook Time15 minutes
Total Time7 minutes
Course: Condiment
Cuisine: French
Keyword: salmon in sorrel sauce, Sheep sorrel recipe
Servings: 4 People
Calories: 126kcal
Author: Alan Bergo
Cost: 5

Equipment

  • 1 small sauce pan
  • 1 10 inch saute pan

Ingredients

Aromatic Reduction

  • 8 oz 1 cup fish stock, fumet or chicken stock
  • ¼ cup dry white wine
  • ½ tsp black peppercorns
  • 1 dried bay leaf
  • 1 small shallot thinly sliced

Sorrel Sauce

  • 2 4 oz filets of salmon
  • 2 oz sheep sorrel or garden sorrel this is two large handfuls
  • Pinch of kosher salt
  • 1 Tablespoons unsalted butter
  • ½ Cup heavy cream

Instructions

  • Add the wine, stock, garlic, peppercorns and bay to a small saucepan. Reduce the wine and stock until only half remains, then fish out the ingredients with a spoon and discard. Add the cream.
  • Add the sorrel and cook, stirring occasionally until wilted. Add the butter. Continue reducing until the sauce is thick enough to coat the back of a spoon.
  • Meanwhile, heat 1 tablespoon of cooking oil and quickly saute the salmon if using (skin-side down if applicable) until medium rare, then transfer to a pan and keep warm until ready to plate.
  • Double check the seasoning of the sauce for salt and adjust as needed, then spoon the creamed sorrel and its sauce around the fish. Garnish with a few extra sheep sorrel leaves and cut chives and serve immediately.

Video

Notes

Any sorrel can be used here except the docks. Sheep sorrel, wood sorrel and garden sorrel are the best. If you want to use wood sorrel you'll need to gather a bunch of it. 
Serve the sauce warm or room temperature, it can be refrigerated and reheated without losing any quality and will last for 4-5 days in the fridge.
To serve the sauce as it was served in the restaurant, you would use thin, skinless scallops or escalopes of salmon, cut at a slight angle and quickly flash-fried in a pan. 

Nutrition

Calories: 126kcal | Carbohydrates: 4g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 102mg | Potassium: 300mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 447IU | Vitamin C: 7mg | Calcium: 11mg | Iron: 1mg