Learn to make the classic trout filet with sorrel sauce in this video. The sorrel sauce is a delicious, world renowned sauce; simple to make and requiring very few ingredients. Sorrel is the star ingredient helped along with cream, white wine, vermouth and fish stock.
Ingredients needed:
• 900 g fresh trout or salmon filet (flattened)
• 80 g fresh sorrel leaves
• 2 shallots (finely chopped)
• 4 cl of Vermouth
• 8 cl of dry white wine (Sancerre, or muscadet works fine)
• 30 cl of fish stock ( see link below to see how to make it)
• 40 cl of double cream ( heavy whipping cream
• 1/2 lemon (squeeze into juice)
• Salt pepper
I only use white wine in the video because I couldn’t find vermouth but use both if you want to achieve the authentic recipe.
Note: Ideally the trout or salmon fillet should be flattened. Here’s a link to the perfect utensil to do this:
– Meat pounder:
– To know how to make a fish stock:
– To watch the free French cooking basic course I mention in the video use this link:
Short history: This is a legendary dish of the Troisgros house, created almost by chance in 1963. While Jean and Pierre Troisgros discovered the salmon flattening technique, their mother brought a meal of sorrel from her garden. “Everything started from there,” says Michel Troisgros, son of Pierre. A handful of sorrel mixed with a high quality cream and poured over a salmon so flat the family couldn’t find a dish large enough to serve it on. Legend has it the large soup plate and sauce spoon were invented just to enjoy this dish.
*****************************************************************
IF YOU LIKE WATCHING MY VIDEOS PLEASE SUPPORT MY
CHANNEL
*Become a subscriber and click the bell icon so you never miss a cooking tutorial
*Sign up to my Patreon page and join the FCA community:
*Spread the word about the channel and the website
*Check out my Amazon cookware page (affiliate link)
UTENSILS AND COOKWARE STARTER KIT:
****************************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Set a quality fine mesh sieve:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
MY FILMING EQUIPMENT:
************************************
VIDEO CAMERA:
MICROPHONE:
HANDHELD CAMERA:
DSLR PHOTO CAMERA:
PORTRAIT LENS:
MACRO LENS: