How to Cook Escalopes of Salmon with a Sorrel Sauce | Rick Stein Recipe
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- čas přidán 4. 09. 2024
- Watch as Rick shows us how to make escalopes of Salmon with an incredibly rich, creamy sorrel sauce. With fish stock, good quality white wine and plenty of cream as the basis of this sauce, impress your guests with a classic Seafood Restaurant favourite at your next dinner party.
How to Make Fish Stock: • How to Make Fish Stock...
Order from Stein's Online Fishmongers and find more Rick Stein recipes on our website: rickstein.com
Rick Stein is an absolute treasure and legend. He introduced me to cooking fish a couple of decades ago and I haven't looked back. It's wonderful to see these classic dishes given new life.
It’s pure joy to watch Rick cook and listen to him sharing his knowledge. Only … please don’t drown his voice in so much of that music (or any other music). Keep it down anyway. Rick’s voice is music in it’s own right, so soft and friendly and just lovely!
Remembered a good time with Rick on Food Heroes, Far East Journey, Fruit of the Sea, Seafood. He's still capturing this vibe of a good old time
With kind regards to the Troisgros brothers escalope de salmon à l'Oseille 😉
❤ it, perfection! Slept in their Hotel also. Tasting menue of course 💕
What an absolute legend this man is. The original and the best.
I could watch Rick cook and talk all day!
gotta love some rick
L'escalope de saumon a l'osielle/Salmon Troisgros - the dish that launched nouvelle cuisine.
Great to see him continue cooking like that I will surely make this
A classic Troigros recipe! Rick you are spoiling us!
I absolutely love Rick - I have followed him since he first appeared on a show with the legendary Keith Floyd. Many years ago now. Rick is just brilliant in front of the camera.
That does look rather delicious. Simplicity has its own merits.
Thanks for sharing
Troigros Brothers in Roanne, France invented this dish...
I love salmon, another way of cooking it won't hurt 😊
gorgeous Rick my Nigella
A masterclass! Let the man be knighted already. Interesting advice re the curved saucepan! It's always a pleasure to watch Rick cooking.
That was a recipe from chef troisgros in the 70s.....
❤ Was there in 1974 👨🍳🧑🍳
@@4312caviar still the best 3 Michelin starred restaurant in France......
Большое спасибо, что делитесь рецептами прекрасных блюд!!!
Looks delicious, thank you for sharing your lovely recipe.
Sorrel, in UK, you can get on any wild meadow.., or some "bad neighbour" garden ;) .. is everywhere..
love love love this
Simple and brilliant 👍
Please get rid of, or turn down, the music. It’s very loud and distracting from the video. Ricks voice and sounds of the kitchen is all we need!!
Get some wine before cooking this this, stop whining, and speak for yourself.
thankyouthankyouthankyou!!!!
A lovely recipe which I shall certainly try if I can get hold of some sorrrel. However, I was a bit surprised at the lack of seasoning - perhaps it got lost in the editing, and also that there was no addition of a touch of fresh lemon juice at the end, the latter something that both the late Michel Roux and Marco Pierre White insist should always be applied to fish sauces.
Rick them bleeps on your oven freaked me out a few times cos the timer's on our oven heating the salmon and dill wellington and I've had to rewind to reassure myself our oven ain't bust 😊
Hey Rick none of the recipes you refer to below are in any of the descriptions. Just a heads up. Great content :)
LEGEND
Thats originally a Troisgros Brothers recipe , is it not ??😊
10/10
❤
NO replies from Stein.....why bother commenting????
As ever, great stuff from Rick but the muzak ruined it - please ditch it, I could hardly hear him and I wasn't even listening in a tatty 1970s supermarket.
Seb, I agree. The Muzak is ruining listening to Rick.
Great recipe, fabulous guide from Mr Stein……..really annoying music
I think that the greatest fish in the world is sea trout . The worst is clearly rancid Icelandic shark.
why is treat yourself and family to a þorramatur you'll having be glad you did! Greetings to yours.
surstromming is the best
i love the humble sardine, fresh from the ocean
@@BYRON.. sofishticated
@@astroboirap thank you sir