Ingredients

For 4 people:

large salmon filet (about 1 1/2 lb); two smaller pieces would do too.

(optional: peppercorns, a sprig of thyme, one or two bay leaves, some chopped onion, a little lemon juice, to flavor the water in which you cook the fish)

2 shallots, chopped

1 cup dry white wine

1/2 chopped parsley

1/2 stick butter

8oz. mushrooms

salt and pepper

8 oz sorrel (or spinach)

Preparation

  • Place salmon in pan, cover it with water. Add optional seasonings for taste. Add salt and pepper.
  • Bring to a boil. Turn heat off as soon as it starts boiling. Leave fish in water for about 20 minutes.
  • 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.
  • chop shallots, put them in a pan with white wine, parsley, and 1/2 cup of water.
  • Simmer this sauce for 20 mn until it is reduced to about half
  • wash the sorrel or spinach (or use frozen spinach). Cook it in 2 tablespoons butter, add salt and pepper.
  • 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.
  • drain all the water from the fish, put it on a serving dish, cover with the sauce.
  • serve with potatoes or rice.