Saumon à l’oseille is a popular French dish served in bistros across the country at this time of year when sorrel is fresh and plentiful. Although now considered traditional it was invented in 1973 by the Troisgros brothers in Roanne. Our sorrel has larger leaves and a stronger flavour than the French variety and is so easy to grow it is surely a must in every garden. It is common here to find recipes that give spinach as an alternative to sorrel but sorrel has its own unique lemony, tangy taste that cannot be beaten.
Cook the salmon in the oven or fry. Meanwhile make the sauce:
A large bunch of sorrel
100 ml white wine
2 shallots, finely chopped
150ml double cream or crème fraiche
Strip the sorrel leaves from the stalks and chop into thin strips.
Melt the butter in a pan and add the shallots. Fry until softened (about 5 minutes) and then add the sorrel. Turn off the heat and cover for about 5 minutes or until the sorrel has wilted. Add the wine and simmer until it is reduced by half. Add the cream and season. The sauce can be served immediately or left aside and reheated when needed.