from CSA member Becky Karg
- 3 tablespoons butter
- Prepared Salmon – see below
- 2 cups fresh sorrel leaves, chopped rough
- 1/4 cup chervil
- 1/2 cup chives, with flowers if possible
- 1/2 cup heavy cream
- salt and pepper
Prepare the Sauce
- Adjust an oven rack to be at the very top of the oven. Preheat the broiler. Warm the plates (very important) in a sink of warm water, your extra oven (ha), or remove them from the just run dishwasher.
- Prepare all ingredients and stage. This dish comes together quickly and you don’t want to be scrambling. Hold back the chive flowers, if you have them.
- When the oven is ready, start the sauce. In a large, wide skillet, melt the butter until it starts to toast. It should be golden brown. At this point, put the salmon under the broiler.
- Add the sorrel, chervil and chives to the butter and coat quickly. Allow them to wilt a little, and then pour in the cream. Bring to a boil and reduce just until the sauce coats the back of a spoon. Taste and adjust for salt and pepper, remembering you have seasoned the fish.
- The salmon should now be ready. (2-3 minutes) Watch it carefully the entire time it’s in the oven — it could take you as little as 30 seconds, depending on your oven.
- Dry the warm plates. Place four medallions per person on each plate and decorate with the sauce, being very generous. Sprinkle chive flower petals and serve with crusty bread.
Prepare the Salmon
- Slice the salmon into thin medallions. A flexible salmon slicing knife is my choice, but any long thin knife will work well. It must be very sharp. Slice on a slight angle cutting away the skin as you go. Aim for 16 pieces.
- Place the salmon on a sheet pan lined with parchment and very lightly oiled. Brush the tops very lightly with oil. Sprinkle salt and pepper over the fish.