Dish

Saumon à l'oseille

Salmon with sorrel sauce

The salmon is pan-seared and served with a sauce made from sorrel, cream, and white wine. The sorrel gives the sauce a tangy, lemony flavor that pairs well with the rich salmon. Saumon à l'oseille is a good source of protein and omega-3 fatty acids.

European cuisine› Western European cuisine› French cuisine

Seafood› Fish Dish

Origins and history

Saumon à l'oseille originated in France and has been a popular dish since the 18th century. Sorrel was traditionally used in French cuisine for its medicinal properties, but it soon became a popular ingredient in many dishes.

Dietary considerations

Saumon à l'oseille is not suitable for those with fish or dairy allergies, or who follow a vegan or vegetarian diet.

Variations

There are many variations of Saumon à l'oseille, including using different types of fish such as trout or halibut, or using a different herb in the sauce such as tarragon or chervil.

Presentation and garnishing

Saumon à l'oseille can be garnished with fresh herbs such as chives or parsley, or with lemon wedges. It is typically served on a bed of sorrel leaves or other greens.

Tips & Tricks

To make the sorrel sauce, be sure to use fresh sorrel leaves and puree them in a blender or food processor before adding them to the cream and wine mixture.