Sorrel Sauce

August 25th, 2017 § 0 comments

Many years ago in Paris, HG/BSK dined with HG’s beloved sister, Beulah Naomi, and her husband, Daniel Katz, at the bustling, art deco brasserie, Le Vaudeville, near the Bourse (French stock exchange). Vaudeville was a splendid brasserie in those days. It has gone downhill since taken over by a restaurant chain. HG/BSK started the meal with a big platter of oysters (and a bottle of crisp Muscadet). Beulah and Dan were happy with their starter of marinated herring. HG/BSK went on to mains of steamed cod and mashed potatoes with black truffles. Beulah and Dan ordered saumon a l’oseille (salmon with sorrel sauce) and boiled potatoes for their main dish. It was a “Voila !!!” moment for Beulah. She chortled with delight with each forkful. BSK brought back this happy memory last night with BSK’s version of this dish. BSK’s sorrel sauce: chopped sorrel (from the BSK herb garden);butter, chicken broth, shallots, lettuce and an egg yolk). All the ingredient cooked gently and swirled into an unctuous topping for a thick slab of salmon. The fish was purchased at Prince Edward Island’s ByThe Bay Fish Mart. The salmon is farm raised under excellent conditions in Nova Scotia. HG/BSK pan broiled the fish very carefully (overcooked salmon is disastrous). The fish was perfect. The sauce was lush and herbaceous. Only wish that Beulah was here to enjoy it.

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