TULSA - Chef Bill Tackett from Bluestone Steak House & Seafood prepares salmon with sorrel herb sauce.
Salmon and sorrel herb sauce
- 2 Thin salmon filets
- Salt pinch
- White pepper pinch
- 3 oz Butter
- 2 oz Fish stock
- 8 oz Heavy cream
- 1 Minced shallot
- 1 Lemon
- 3 oz White wine
- 2 or 3 Sorrel leaves (de-stemmed)
Horizontally slice the salmon into thin filets. Sprinkle with white pepper and kosher salt. Next, sear the salmon filets in light butter for no more than 1 to 2 minutes.
Saute minced shallots in fish stock, white wine, white pepper and a pinch of salt until reduced (approximately 5 minutes.) Next, add the heavy cream, the de-stemmed sorrel herb and finish with a squeeze of lemon. Place the sauce over the seared salmon filets.
This Fun Food Friday in the Hard Rock kitchen at 2 Works for You is sponsored by Bluestone Steak House & Seafood located near 101st and Sheridan.
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