Salmon with sorrel sauce is a French classic. We’ve used trout in this recipe, but feel free to use any fish, shrimp or even chicken. The fresh acidity from the sorrel helps balance the richness of the beans and fish. This recipe is even great prepared ahead of time and served as a cold salad for those nights you need a meal in a hurry.
Preparation
1½ pounds fresh trout fillet, scales and pin bones removed
Make sure all the scales have been removed from the skin and all the bones have been removed. Cut the fillets into equal sized portions. Reserve, skin side up.
White beans
1½ cups white beans, such as kidney, navy, cannelini
2 tablespoons red onion, thinly sliced
1 garlic clove, minced
2 tablespoons olive oil
1 tablespoon sorrel, chopped
salt and pepper to taste
In a large bowl, add the white beans. Cover them in water and stir to clean them. Drain off the water, then cover them again with cold water. Repeat this process every hour or so for at least six hours. You can soak them overnight, but be sure to change the water a few times.
In a medium pot add the soaked beans, a teaspoon of salt and cover, by least an inch, with cold water. Bring the water to a boil, then turn down to medium-low and cook the beans until they are tender. Drain the water and letter beans cool to almost room temperature.
Once cooled, add the remainder of the ingredients. Toss well and season to taste. Serve at room temperature.
Sorrel sauce
¼ cup yellow onion, diced
2 garlic cloves, chopped
1 tablespoon canola oil
1/3 cup dry white wine
¾ cup fish, vegetable or light chicken stock
1 cup sorrel leaves
1 teaspoon butter
Salt and pepper to taste.
In a small pot over medium-low heat, add the oil, onion and garlic. Cook until the onion is soft and translucent. Add the white wine and cook until it is almost dry.
Add the stock and cook down by about one-third. Turn off the heat and let the liquid cool. Add the cooled liquid and sorrel to a blender and puree. Strain the sauce back into the pot and season to taste.
To serve - heat a large pan over medium-low heat. Add a tablespoon of canola oil to the pan. Pat the fish skins dry and season lightly with salt.
Place the fish, skin side down in the pan. give the fish a gently pressing to make sure the skin makes full contact with the pan. Season the flesh lightly with salt and pepper. Leave the fish to cook skin side down.
While the fish is cooking, place the pot of sorrel sauce over low heat. Add the butter. Whisk until the butter has melted then remove from heat. Place at least a 1/2 cup of white bean salad onto each plate.
Once the fish is cooked most of the way through (it should still be just a little uncooked on the top), carefully work a spatula under the skin and remove it from the pan. Place the fish skin side up on top of the white bean salad. Drizzle the sorrel sauce onto the plate. Finish with a few fresh sorrel leaves as garnish.
