Sorrel Sauce. While I hadn't tasted sorrel before moving to France, I came to know it through a really popular salmon dish called saumon à l'oseille (meaning salmon with sorrel).

Here, "escalopes" refers to the thinly cut scallops of salmon fillet that are briefly broiled and paired with a light sorrel sauce. If you can't find sorrel, arugula may be substituted.

4 ounces (one big bunch) fresh sorrel leaves, stems removed . 6 halibut fillets, 7 to 8 ounces each . 6 teaspoons dry white wine . 1 egg white, lightly beaten, if using parchment paper ...

6 x 140g/5oz salmon fillets 1-2 tablespoons olive oil salt and freshly ground black pepper 115g/4oz sorrel, washed 30g/1oz butter 285ml/1/2 pint whipping cream ...

An indigenous family's quick recipes for soup, salad and garnishing fish and game: Grandma Emelia's Sorrel Sauce and Soup.

The Salmon with Sorrel Sauce dish developed in the early 1970s by the Troisgras brothers at their eponymous three-Michelin-star restaurant was legendary and is credited with kicking off France ...