Sautéed salmon fillet with sorrel cream sauce from Sauces: Classical and Contemporary Sauce Making (page 278) by James Peterson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rmardel on January 14, 2026

    This is a. simplification of the technique used by Jean and Pierre Troisgros. Peterson uses heavy cream instead of creme fraiche, which softens the tartness of the sorrel somewhat. But this is the base for my regular "everyday" salmon with sorrel sauce, which, I am lucky to make regularly since I have a thriving sorrel bed. I only use the Troisgros technique when I want to be fancy.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.