![Saumon à l'oseille](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/dishes/saumon-a-l-oseille--65f3ee77-323f-4fe1-a069-0a03c24f5607.png)
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.
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.
Side-dishes
Saumon à l'oseille is typically served with boiled new potatoes and a side of green beans or asparagus.
Drink pairings
Saumon à l'oseille pairs well with dry white wines such as Chardonnay or Sauvignon Blanc.
Delicious Saumon à l'oseille recipes
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