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.

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

Matt Dillon has cooked in restaurants since he was 13 but he makes it a point to strip away industry formalities at his two restaurants. "When you go out to eat, any dish can get picked apart no ...

One of my dinner guests insisted that the cold soup I served included lemon juice. "No," said another, "it's definitely vinegar." Both wrong. Well, the complex cream sauce on the salmon, they ...

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).

Saumon à l'oseille, or salmon with sorrel sauce, is a French dish made famous by Troisgros — a three Michelin Star restaurant ...

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 ...

In a blender, puree the sorrel with 3/4 cup of the chicken stock until smooth. In a small bowl, sprinkle the gelatin over the remaining 1/4 cup of chicken stock and let stand until softened, about ...

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 ...

Cooking time 45-60 minutes. Serves 4 as a light meal. 600g kūmara or potato. Olive oil and salt. 1 egg. 1 egg yolk. ½ teaspoon salt. ¼ teaspoon freshly grated nutmeg ...

It’s served with farroto, English peas, fava beans, sorrel sauce, Parmesan cheese and mint gremolata. Sea bass Courtesy of Studio. Paramount.