Here, "escalopes" refers to the thinly cut scallops of salmon fillet that are briefly broiled and paired with a light sorrel sauce. If you can't find sorrel, arugula may be substituted.
- For the fish
- 1 1 1/2-pound piece salmon fillet, preferably center-cut, pin bones removed
- 2 tablespoons canola oil
- For the sauce
- 2 1/2 cups store-bought or homemade fish stock
- 3/4 cup heavy cream
- 1/4 cup dry vermouth, such as Noilly Prat
- 6 tablespoons unsalted butter, cut into tablespoon pieces
- 2 teaspoons freshly squeezed lemon juice
- 1/4 cup sorrel leaves, stemmed, washed and dried (may substitute arugula)
- Fine sea salt
- Freshly ground white pepper
For the salmon: Lightly grease a rimmed baking sheet with nonstick cooking oil spray.
Carefully skin the salmon fillet, then place it skinned side down on a cutting board. Use a fish knife or long, thin-bladed knife to cut twelve cross-section slices on the diagonal that are 1/4 inch thick (see photo).
Brush each slice with the oil, season with a little salt and place in a single layer on the baking sheet. Cover with plastic wrap and refrigerate until ready to use.
For the sauce: Combine the fish stock, 6 tablespoons of the heavy cream and the vermouth in a large saucepan over medium-high heat; boil vigorously for 10 to 15 minutes, until the mixture has reduced to 3/4 cup. Reduce the heat to medium; add the remaining 6 tablespoons of heavy cream, butter (1 tablespoon at time, stirring to combine) and lemon juice, and cook for 6 to 8 minutes, or until the mixture has thickened slightly and coats the back of a spoon.
Meanwhile, cut the sorrel leaves into very thin slices (julienne). Add all but a couple pinches of the sorrel to the sauce, stirring to combine. Season with salt and pepper to taste; reduce the heat to the lowest possible setting.
When ready to cook the salmon, position the top oven rack 4 to 5 inches from the broiler element; preheat the broiler. Remove the salmon escalopes from the refrigerator, discarding the plastic wrap. Broil for 30 seconds to 1 minute on 1 side only, until just firm and barely opaque, with slightly darker edges.
To serve, divide the warm sauce among individual plates, spooning it onto the center of each one. Slightly overlap 3 escalopes atop the sauce on each plate and sprinkle with the reserved julienne sorrel. Serve immediately.
Adapted from the updated "Rick Stein's Complete Seafood" (Ten Speed Press, paperback 2008).
Tested by Bonnie S. Benwick.
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