Salmon In Sorrel Saumur Sauce

1. 1

   - Place salmon in pan, cover it with water. Add optional seasonings for taste. Add salt and pepper.

2. 2

   - Bring to a boil. Turn heat off as soon as it starts boiling. Leave fish in water for about 20 minutes.

3. 3

   - While the fish is cooking, clean mushrooms, slice thinly (ideal, julienne them, i.e. cut the slices into little sticks) and cook in two tablespoons of butter.

4. 4

   - chop shallots, put them in a pan with white wine, parsley, and 1/2 cup of water.

5. 5

   - Simmer this sauce for 20 mn until it is reduced to about half

6. 6

   - wash the sorrel or spinach (or use frozen spinach). Cook it in 2 tablespoons butter, add salt and pepper.

7. 7

   - Away from the heat, add to the wine reduction the rest of the butter, cut into small pieces. Add the sorrel/spinach, and the mushrooms.Check seasoning.

8. 8

   - drain all the water from the fish, put it on a serving dish, cover with the sauce.

9. 9

   - serve with potatoes or rice.

No additional tips available.