Recipe for Escalope De Saumon 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
6 x Thin escalopes of salmon (2-oz each, cut through fillet on a bias)
Salt and white pepper
1 tbl Sweet butter
1 tbl Oil
Sauce
Parsley
----------------- SORREL BATTER ----------------
3 x Eggs
2 tbl Chopped sorrel leaves, pureed
2 tbl Cream
2 tbl Flour
Salt and white pepper
----------------- SAUCE ----------------
1 qt Fish stock
5 x -(up to)
6 x Shallots, minced
2 oz Champagne vinegar
2 cup White wine
1/2 cup Mushroom stems
1 tsp Fresh thyme
1 qt Heavy cream
1/4 lb Sweet butter, cut into pieces
Instructions:
Instructions: Season the escalopes of salmon with salt and white pepper to taste. Dip in the sorrel batter. Heat oil in a saute pan. If necessary, use two pans. Add the salmon and cook for about 1-1/2 minutes. Add butter and turn, cooking for the same amount of time on the other side. Salmon should be a noisette color. Ladle sauce onto plate and serve salmon on top. Garnish with parsley. Sorrel batter: Beat eggs in a bowl. Combine sorrel and cream.

Add to eggs while stirring constantly. Add the flour and mix until well blended. Add salt and pepper to taste. Sauce: Combine stock, shallots, vinegar, wine, mushroom stems and thyme in a large saucepan. Bring to a boil; reduce heat and simmer, reducing until almost dry and colorless. Add cream and reduce by one-third. Mixture may be slightly thicker if desired.

Add butter one piece at a time, whisking until well incorporated. Pass through a fine strainer and mix in the sorrel.

LA COTE BASQUE

WINE: PULIGNY MONTRACHET

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