Salmon and sorrel

Salmon with sorrel is the most famous recipe of the Troisgros family, who run the Michelin-starred restaurant Les Frères Troisgros in Roanne. Today, Michel runs the restaurant and still has his father Pierre's signature dish on the menu, which he developed in 1962 as a kind of precursor to the Nouvelle Cousine and is still one of the most famous dishes in France.

The salmon is roasted skinless and the sauce is a reduction of white wine (Sancerre or Chablis), vermouth, shallots and, since Michel Troisgros, sour cream. His father still used double cream. The sorrel is only added at the very end. The dish is certainly not one of the most visually spectacular in high cuisine, but it has everything that makes an unforgettable dish: substance, depth, freshness, acidity and opulence.