1 piece whole salmon (tall section preferred)
1 large onion, chopped
3 stalks celery, chopped, leaves included
2 cloves garlic, bruised
1 lemon, sliced
4 T. butter
1 large clove garlic, grated
2 to 3 cups shredded sorrel leaves
1/2 cup dry white wine
1 egg yolk
Salt, white pepper, nutmeg
|Preparation - Directions:
In a baking dish large enough to hold fish, make a “bed” using the chopped onion, celery and garlic. Place fish on the “bed” and surround by lemon slices. Cover and bake at 350° about half an hour. Remove foil or cover and bake longer if necessary, checking every 5 minutes until fish is just done. Place on serving platter and remove top layer of skin. Serve immediately with sorrel sauce.
While fish bakes, make sorrel sauce. Melt the butter in a small saucepan. Add the garlic and saute a few minutes. Add sorrel and wine and cook 5 minutes or until sorrel is cooked through and changes color. Puree in blender or processor. With the machine going, add egg yolk. Process a few seconds longer and return to saucepan. Taste and add salt, white pepper and a couple dashes of nutmeg. Cover top of sauce with plastic wrap to prevent a film or “crust” from forming.