Salmon with sorrel sauce (sauce oseille) is on the menus of many French bistros. Popularized by the chef Pierre Troisgros, the sauce is a lush mix of butter, cream and fish stock flavored with a chiffonade of sorrel leaves. HG/BSK have always enjoyed this bistro classic in Paris; however, when cooking farm raised salmon (alas, the only kind available on Prince Edward Island), BSK have modified this lush sauce to create a healthier, easier-to-prepare taste treat that still manages to elevate salmon to culinary heights. BSK grows sorrel in the BSK herb garden and it is grows like a weed — fast and furious. With this abundance, BSK makes sorrel soup (sauteed sorrel, butter lettuce, onion, butter and chicken broth pureed altogther). It is a great soup whether served hot or cold. To make a sauce for salmon, BSK reduces some soup and simmers it with additional butter and beaten egg yolks. Draped over a poached salmon, it is summer heaven.
