Saumon à Loseille Recipes
SAUMON MARINE A L'ANETH
Steps:
- In a mixing bowl, combine the salt, sugar, and white pepper. Place the salmon on a wire rack, skin side down. Place a sheet tray under the rack. Pack the salt mixture over the salmon fillet and place heavier amounts of the salt on the thicker part of the fillet and lesser amounts on the tail section. Pack the chopped dill on top of the salt mixture. Let the salmon chill, covered, for 48 hours.
- Remove dill and salt mixture from salmon fillet. Do not rinse with water. Slice the cured salmon thinly and serve on toasted bread as an appetizer or on a sandwich.
SORREL AND POTATO SOUP-POTAGE à L'OSEILLE -
Chef Steve Kemp, CC shared his special recipe with everyone on About.com's website. This soup recipe will also be a great addition to our Zaar World Tour 2005 swap.
Provided by lauralie41
Categories Savory
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a Dutch oven melt butter. Add shallots and bay leaves to melted butter and sweat shallots until tender, approximately 2-3 minutes. Add garlic and stir well for a minute, pour in wine and reduce by half.
- When mixture has been reduced pour in chicken stock, add potatoes,thyme and heavy cream.
- Bring soup to a boil, stirring occasionally. Reduce to a simmer for 10 minutes or until potatoes are fork tender. Remove from heat.
- Discard bay leaves from soup mixture and add fresh sorrel, puree the soup. Add nutmeg and season soup to taste with salt and pepper.
- When ready to serve, garnish with fresh chives.
Nutrition Facts : Calories 744, Fat 61.8, SaturatedFat 38.1, Cholesterol 224.9, Sodium 197.9, Carbohydrate 38.9, Fiber 2.4, Sugar 2.8, Protein 8.5
SOUPE A L'OSEILLE ET AUX PETITS POIS - SORREL AND PEA SOUP
Make and share this Soupe a L'oseille Et Aux Petits Pois - Sorrel and Pea Soup recipe from Food.com.
Provided by Mme M
Categories European
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tbs butter in a soup pot, Add the peas and the garlic, and heat them through. Add the flour, and stir this, making sure the flour is all dissolved.
- Add 1 quart of hot or boiling water.
- Add salt and pepper.
- Add the chopped onion, and simmer the soup for 45 minutes.
- Fry the sorrel in 1 tbs butter in a small pan, and add this to the soup.
- Finally, beat the egg yolk, and add this to the soup just before serving to make it smooth.
Nutrition Facts : Calories 180.2, Fat 7.1, SaturatedFat 4.1, Cholesterol 62.5, Sodium 52, Carbohydrate 22.9, Fiber 6.7, Sugar 8.2, Protein 7.2
SAUMON à L'OSEILLE
The slight tartness of sorrel and the richness of salmon are two flavors that Jews have always loved in their cooking. Eastern European Jews eat cold sorrel soup, which they call tchav; Greek Jews eat a tart rhubarb-and-spinach sauce over fish, and French Jews are drawn to Pierre Troisgros's now classic salmon with sorrel sauce. Pierre told me that this seminal, simple, and delicious recipe came about because he had grown an abundance of sorrel and had to do something with it. With its subtle interplay of tartness and creaminess, this dish is sometimes made with kosher white wine and vermouth for Jewish weddings held at the restaurant.
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pour the wine and the vermouth into a small saucepan over medium heat. Scatter the shallots over them and cook. When reduced by half, add the cream. Bring the mixture to a simmer, stirring frequently, and cook for about 20 minutes. Remove from the heat, and strain the sauce through a fine-mesh sieve into a clean saucepan.
- Reserving a small handful for garnish, stir the sorrel into the sauce a handful at a time. Add the lemon juice, and salt and freshly ground pepper to taste, and cook briefly, stirring. Remove from the heat and keep warm.
- Cut the salmon fillet in half crosswise. Then cut each piece into two rectangles; you should have four portions. Gently pound each piece with the flat end of a cleaver to make the salmon pieces thinner.
- Season the skin side of the salmon with salt and freshly ground pepper. Heat a nonstick pan over medium heat, and cook the fillets, skin side first, for 30 seconds. Flip, and cook for another 30 seconds.
- Distribute the sorrel sauce evenly among the centers of four warm serving plates. Place a salmon fillet over each, arranging some sorrel pieces around them. Serve immediately.
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