Saumon à l’oseille is a French fish dish consisting of a salmon fillet with sorrel in a creamy fish sauce. It’s made with salmon, dry white wine, fish stock, crème fraîche, sorrel leaves, lemon, butter, shallots, and a bit of Marsala.
The shallots are sautéed in butter, then deglazed with Marsala. The fish stock and white wine are added to the sauce along with the cream. The salmon is fried, then combined with the sauce, which is enriched with a drizzle of lemon juice and mixed with sorrel.
French Fish
Saumon à l'oseille is a French fish dish consisting of a salmon fillet with sorrel in a creamy fish sauce.
Ingredients
- 1/2 kilogram(kg) fish fillet
- 200 grams(g) butter or margarine
- 200 grams(g) flour
- 3-4 tablespoons(tbsp) lemon juice
- 1 bunch parsley ,chopped
- Salt to taste
- 1/2 teaspoon(tsp) freshy ground black pepper
- 1/2 cup water
Instructions
- Clean fish fillets and dry with tissue or kitchen towel
- Marinate with salt, pepper, some chopped parsley and lemon juice for 1/2 hour
- Coat the fillets with flour seasoned with salt and pepper
- Shallow fry both sides in a little butter or margarine on low heat until golden brown
- Wipe the frying pan with kitchen towel
- Add the remaining butter, fish liquid (marinade), water and flour into the frying pan and stir with a wooden spoon until thick
- Pour the sauce over the fried fish and garnish with chopped parsley
- Serve with boiled vegetables and green salad
