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Salmon with Sorrel Sauce

5 from 2 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 185 kcal

Ingredients
 

  • 450 g Salmon fillet
  • 150 g Wheat flour type 1050
  • 1 cup Beer
  • 2 Shallots
  • 0,2 L Cream 30% fat
  • 1 bunch Sorrel fresh
  • 0,25 L White wine cabinet (dry)
  • 15 g Butter
  • 2 Eggs separated
  • Fish sauce
  • Salt
  • Pepper from the grinder

Instructions
 

  • Wash salmon, dry well and turn in flour.
  • Make the beer batter from the remaining flour, the beer, an egg yolk and a little salt, prepare an egg whites from half of the egg white and fold it into the batter, roll the fish fillets in it and fry them immediately in the hot butter until golden yellow.
  • For the sorrel sauce:
  • Boil the sorrel in a good 1/4 liter of water and strain it through a sieve.
  • Sweat the finely weighed shallots in a little butter.
  • Deglaze with the wine, add the sorrel brew and bring to the boil.
  • Remove the heat and stir in the cream with an egg yolk and the other half of the egg whites and season with salt, pepper and fish stock or fish sauce.
  • Noodles, rice or, like us, potato must go well as a side dish.

Nutrition

Serving: 100gCalories: 185kcalCarbohydrates: 9.2gProtein: 9.5gFat: 10.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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