Salmon scallops with sorrel sauce (Escalopes de saumon à l'oseille Troisgros) from The Nouvelle Cuisine of Jean and Pierre Troisgros (page 97) by Jean Troisgros and Pierre Troisgros

  • Sancerre wine
  • salmon
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    You may use the crème fraîche recipe on p. 22 and the fish stock recipe on p.20.

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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

  • Eat Your Books

    You may use the crème fraîche recipe on p. 22 and the fish stock recipe on p.20.

  • rmardel on January 14, 2026

    This is the first recipe for sorrel sauce I ever made, and I still do follow this technique when I have fresh young sorrel, as I love the rich tartness the sauce brings to the salmon. I usually just bake or broil the salmon though, only pounding them to make scallops when I am feeling fancy.

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