Print Recipe CHILLED SALMON À L’OSEILLE
IN THE 1970S, Chefs Jean and Pierre Troisgros created one of the most famous recipes of the nouvelle cuisine era: escalope de saumon à l’oseille. Everything about it was revolutionary: the searing technique with no fat and no color as it warmed up in the nonstick pan, the fish cooked medium-rare only, and the extraordinary balance of richness and acidity of the sauce. When the spring brings back the wild salmon and the harvest of the sorrel, inspired by this classic marriage, we prepare our favorite salmon three ways: raw, cured, and poached. Luscious tartare from the belly is topped with lightly smoked trout caviar and encased in a ring of phyllo; the tail end gets cured Scandinavian style, and a log of poached salmon from the thickest part of the loin is held between two discs of hearts of palm. Fresh, vibrant sorrel finds its way onto each preparation, lending its unique tart and grassy flavor.