Salmon Scallops with Chanterelle Sorrel Sauce
An adaptation of a famous dish from a Michelin three-star restaurant, this Salmon Scallops in Chanterelle Sorrel Sauce is stunning in its own right.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.zouschef.com.
Cooking tools:
- Chef's knife
- Cutting board
- Wax paper
- Meat tenderizer
- Rolling pin
- Saute pan
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Stove
- Saucepan
- Tongs
- Plate
- Fork
Ingredients
- 6-8 ounces (170-230g) salmon fillet, skinned
- 3 1/2 ounces (100g) chanterelle mushrooms, chopped
- 1/4 cup White Wine (Sancerre or similar dry)
- 1/4 cup Water
- 1 shallot, finely chopped (See note 1)
- bunch of sorrel (12-20 leaves) (See note 2)
- 1/4 cup crème fraiche (See note 3)
- lemon juice
- salt
- pepper
- 3 tablespoons butter
- peanut oil, or light vegetable oil
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