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Salmon with Sorrel Sauce and Potato Dumplings

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  • by from Fine Cooking
    Issue 8

Sorrel is a leafy green with a tangy, lemony flavor, delicious in soups or salads. You can find French sorrel at farmer's markets or natural foods store, and you may just find its cousin, sheep sorrel, growing wild near you.

For the dumplings:
  • 1 lb. russet potatoes, preferably Yukon Gold, unpeeled, scrubbed
  • 4 oz. sheep sorrel or French sorrel leaves (about 5 cups, lightly packed)
  • 1/4 cup olive oil
  • 3 egg yolks
  • 1/3 cup semolina
  • 1/2 cup flour
  • 1/2 cup fine fresh breadcrumbs
  • 1/4 tsp. grated fresh nutmeg
  • 2 tsp. salt, more to taste
  • Freshly ground black pepper
For the sauce:
  • 3 cups fish stock (or 2 cups bottled clam juice and 1 cup water)
  • 2 Tbs. minced shallot
  • 1 tsp. minced garlic
  • 6 oz. sheep sorrel or French sorrel leaves (about 7 cups, lightly packed)
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
To finish the dish:
  • 6 skinless salmon fillets, 5 oz. each
  • Salt and freshly ground black pepper
Make the dumplings:

Simmer the whole potatoes in ­lightly salted water until tender enough to allow a knife point to easily penetrate to the center. Drain and cool slightly.

Blanch the sorrel in boiling water for a few seconds and refresh in cold water. Drain thoroughly and press out excess moisture. In a food processor or blender, purée the sorrel with the olive oil and egg yolks.

Cut the potatoes into smaller pieces and pass them through a food mill or a ricer (the skins will stay behind) into a mixing bowl. Add the semolina, flour, breadcrumbs, puréed sorrel, nutmeg, salt, and pepper to taste. Knead the mixture lightly until it comes together to make an even dough. Cover the bowl with a towel and let rest for 30 minutes.

Lightly flour your hands and the work surface. Divide the dough into a few pieces and roll each piece into a 3/4-in. rope. Cut the ropes into 2-in. pieces. Roll the ends of each piece to taper them and make football-shaped dump­lings.

Cook the dumplings in a large pot of boiling salted water until they float to the top and feel firm, about 4 minutes. Remove with a slotted spoon, drain, and toss with a ­little oil to prevent sticking. Use immediately or refrigerate.

Make the sauce:

Combine the fish stock, shallots, and garlic in a small, nonreactive saucepan and simmer until reduced to about 2/3 cup. Put the sorrel leaves into the bowl of a food processor, add the hot stock reduction, and process about 30 seconds. With the ­motor running, gradually add the olive oil and salt and pepper to taste. Keep warm until ready to serve. The sauce may separate on standing, so whisk it well before serving.

To finish the dish:

Run your finger over the salmon fillets to find any pin bones and pull them out with tweezers or by pinching them between your finger and a knife. Season with salt and pepper to taste. Set up a ­steamer (or a large pot fitted with a rack), bring the ­water to a boil, put in the fish, cover, and steam until just barely done in the center, 5 to 10 minutes, depending on the shape of the fillet.

Meanwhile, sauté the dumplings in a ­little oil or butter in a nonstick pan over medium-high heat until they’re heated through and slightly browned.  Ladle some warm sauce on each plate, arrange a few dump­lings on one side and a salmon fillet on the other. Decorate with more greens, if you like, and serve immediately.

nutrition information (per serving):
Calories (kcal): 670; Fat (g): fat g 40; Fat Calories (kcal): 355; Saturated Fat (g): sat fat g 6; Protein (g): protein g 35; Monounsaturated Fat (g): 25; Carbohydrates (g): carbs g 43; Polyunsaturated Fat (g): 6; Sodium (mg): sodium mg 1140; Cholesterol (mg): cholesterol mg 185; Fiber (g): fiber g 4;

Photo: John Rizzo

This is excellent. I actually ended up using watercress as the store was out of sorrel. The dumplings are amazing.

This is excellent. I actually ended up using watercress as the store was out of sorrel. The dumplings are amazing.

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