Saumon à l'oseille

01 / ABOUT THE DISH

About the dish

Saumon à l'oseille is a French 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. When served, the sauce is poured into a deep plate, while the salmon is carefully arranged on top. The dish was created by a French chef Pierre Troisgros in the 1960s, and today it's often served in bistros.