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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

In the early 70’s and well into the 80’s, Cuisinart published an in-house magazine six times a year, The Pleasures of Cooking. Naturally I subscribed and treasured every issue; in about 10 years that amounted to at least 60 issues. Finally it got so out of hand that they were taken to the basement and then discarded. What a mistake! But one issue was preserved to this day, November/December 1981, Vol. IV, No. 4. Within its pages, Jacques Pepin wrote a wonderful article, Salmon King of Fish, complete with five recipes
including, Salmon in Sorrel Sauce, adapted from the original TroisGros recipe.


1 3/4 Pound Salmon fillet (1″ thick horizontally sliced in half for two 1/2″ pieces)
2 Ounces of fresh Sorrel Leaves (washed, drained & sliced to a chiffonade)
3 TB of Butter
2 TB of Water
2 Cups of Clam Juice
1 Cup of dry White Wine
1 Cup of Heavy Cream
Sea or Kosher Salt & White Pepper
1 TB of Peanut Oil
1 TB of Salmon Roe (optional)

METHOD For the Sorrel Sauce

1. Heat a sauce pan to medium, add 1 TB of Butter. When it stops sizzling, add the Sorrel & 1 TB of Water. Cook covered for 2 to 3 minutes, stirring once, until the Sorrel has wilted & the color changed to a greenish Yellow. Place in a bowl & set aside.

2. In the same saucepan boil the Clam Juce & Wine over moderate heat until it reduces to 1/2 a cup. Add the Heavy Cream & boil for 1 minute, constantly whisking. Reduce the heat to low & add the Butter, a tsp at a time, whisking until the Butter is incorporated. Stir in the Sorrel mixture. Set aside covered.

INGREDIENTS For the Salmon

1. Lightly Salt & Pepper the 2 slices of Salmon. Heat the Peanut Oil in a large saute pan. Saute the Salmon slices for 1-1/2 minutes, turn & saute for another 1 minute. The Salmon will be rare. For medium rare, simply continue sauteeing.

2 Spoon 1/4 cup of Sorrel Sauce onto two serving plates. Add the Salmon. If available top with the optional Salmon Roe .

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