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Suggest a better descriptionSeason the escalopes of salmon with salt and white pepper to taste. Dip in the sorrel batter. Heat oil in a saute pan. If necessary, use two pans. Add the salmon and cook for about 1-1/2 minutes. Add butter and turn, cooking for the same amount of time on the other side. Salmon should be a noisette color. Ladle sauce onto plate and serve salmon on top. Garnish with parsley. Sorrel batter: Beat eggs in a bowl. Combine sorrel and cream. Add to eggs while stirring constantly. Add the flour and mix until well blended. Add salt and pepper to taste. Sauce: Combine stock, shallots, vinegar, wine, mushroom stems and thyme in a large saucepan. Bring to a boil; reduce heat and simmer, reducing until almost dry and colorless. Add cream and reduce by one-third. Mixture may be slightly thicker if desired. Add butter one piece at a time, whisking until well incorporated. Pass through a fine strainer and mix in the sorrel. LA COTE BASQUE EAST 55TH STREET, MANHATTAN WINE: PULIGNY MONTRACHET From the
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Serving Size: 1 Serving (446g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 561 | ||
Calories from Fat: 435 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.4g | 64 % | |
Saturated Fat 24.9g | 125 % | |
Monounsaturated Fat 15.6g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 650.9mg | 200 % | |
Sodium 530.4mg | 18 % | |
Potassium 566.1mg | 15 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 6.9g | ||
Protein 21.8g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 561
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