Chanterelle mushrooms can produce an elegant dish. My Salmon Scallops with Chanterelle Sorrel Sauce transforms this earthy ingredient. I created the dish as a variation of one of my favorite dishes — a famous dish with a Michelin three-star heritage.
Chanterelles have an almost acidic, almost tangy, almost alcoholic taste. Sure, I love them on pizza, pasta, and in my risotto dish. But this dish uses that taste quality could be used in a different way.
The Inspiration
The name Troisgros signifies nouvelle cuisine, more the 30 years of Michelin three stars and one incredibly famous dish — Salmon Scallops with Sorrel Sauce (Escalopes de saumon à l’oseille). Given the pedigree, it is not surprising that it is delicious. What is surprising is it is very easy to make. It is a starting point for this elegant variation using chanterelle mushrooms.
In creating this variation, I replaced Vermouth and Fish Stock with Chanterelles and Chanterelle stock. A simple and effective substitution.
Maison Troisgros, was founded by brothers Jean and Pierre Troisgros, it is now run by their sons. The Salmon and Sorrel Sauce is still available on request. Michel Troisgros, the son of one of the founders frequently shares the making of the simple dish. Here he is sharing it during the coronavirus isolation and here in English.
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Notes on Ingredients
The dish requires one salmon fillet for two people. Use a filet from the thicker part of the salmon and split as demonstrated in the recipe below.
The focus of this dish is the chanterelle sorrel sauce. The original dish calls for fish stock and Vermouth to be reduced. In this adaptation, that is replaced with a quick chanterelle mushroom stock. This realization led to this variation. Unquestionably different, but true to the original.
Admittedly, sorrel is not the easiest herb to find. If you can’t find it, a few leaves of mild spinach can be used. In this case, you might find yourself adding a little extra lemon to replace sorrel’s acidity taste.
White wine is called for, Troisgros uses a Sancerre that is a dry Sauvignon Blanc. If not available any dry white wine other than an oaky Chardonnay will substitute.
Notes on Technique
The hardest part of making the dish is understanding how the salmon is to be cut and flattened to achieve even cooking. Reference the above videos to see how Troisgros recommends that is done.
Salmon and Chanterelles in Sorrel Sauce
Chanterelles provide a variation on this iconic dish, while staying true to the original.
Ingredients
- 6-8 ounces (170-230g) salmon fillet, skinned
- 3.5 ounces (100g) chanterelle mushrooms, chopped
- ¼ cup White Wine (Sancerre or similar dry)
- ¼ cup Water
- 1 shallot, finely chopped (See note 1)
- bunch of sorrel (12-20 leaves) (See note 2)
- ¼ cup crème fraiche (See note 3)
- lemon juice
- salt
- pepper
- 3 tablespoons butter
- peanut oil, or light vegetable oil
Instructions
- Cut the salmon fillet by slicing through the fillet, not down, to make two scallops. Carefully check for and remove all bones.
- Place the salmon between wax paper and gently flatten the salmon with a mallet or rolling pin to make more uniform in thickness. Salt lightly.
- Melt 2 tablespoons of butter in a sauté pan. Add the shallots and mushrooms. Saute about a minute or two to soften the onions and mushrooms. Do not brown.
- Add the water and wine to the pan and bring to a low simmer. Allow the mixture to simmer for about 10-15 minutes. First, this will create a stock, then we will reduce it down to a thicker reduction. (If the stock is simmering too quickly, add water. The mushrooms should cook for at least 10 minutes.) You should have about a tablespoon or two of liquid at this point.
- When reduced add the sorrel. Cook for only about 25 seconds.
- Remove from heat and stir the crème fraiche into the mixture with a spatula or spoon so as to not tangle with the sorrel. And the remaining one tablespoon of butter.
- Add salt, pepper, and lemon (approximately 1 teaspoon) to taste.
- Heat a separate sauté pan with the peanut oil. Cook the salmon off the heat for about 5-10 seconds on each side.
- Serve one scallop of salmon on each place with the most attractive side up and spoon chanterelle, sorrel sauce on top.
Notes
Adapted from Maison Troisgros.
Note 1: Sweet or mild onion can be substituted for shallots.
Note 2: Spinach may be substituted for sorrel. Increase lemon juice slightly to increase acidity.
Note 3: Heavy cream may be substituted for crème fraiche.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 168Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 344mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 2g
Calculated Nutrition is estimated.
