How to make Sorrel sauce step by step ( served with trout filet)

[@oscars4107]

Good video. I think you could improve the experience even more by doing a little taste test at the end with your final thoughts.

[@WaffleShortage]

this channel is a GOLDMINE of cultural and technical knowledge. thank you

[@quantumme9938]

The cuisine of Butter & Cream

[@gigig2492]

I love your channel and I'm so glad you post new videos so often. My husband is enjoying all the French food and I'm learning so much! Thank you!

[@BaronGaigern1930]

Hi, greetings from Bremen/Germany! I love your Channel very much, because I really cook always french cuisine. I'm not a professional, but I have, over the years, learn a much of french cuisine tequniques and I love to recreate a Michelin-Star-Restaurant at my home. The Escoffier and Bocuse Books are my Bible if you want. In this case I prefer to fry the fish in Butter and Oil but only on the skinside on middle temperature. I reduce the heat after five minutes and let the filets a lttle bit glacy in the middle, so they are medium cooked and very juicy. This is not a critique, but an alternative cooking skill for all the fans outside, who are on the way to cook a la francaise......

[@browncoatsforever5137]

I made this and it was actually to die for! Thanks for a great recipe. Sorell is hard to get hold of in the UK so I just squeezed plenty of lemon on the spinach. We used vermouth as well as dry white wine and it was totally worth it. Thanks again! So easy and fab.

[@colinyoung3685]

On the contrary sorrel is readily available in the UK just not in the shops, I find it in most fields when foraging in the appropriate season (it is out in abundance in late autumn). I would if advise you learn to distinguish it from lords and ladies (when gathering in spring especially) as the leaf shape can look similar to the untrained eye. I can't fathom why we overlook this most beautiful flavour in the UK. I am about to go gather some now and just wanted to watch this video as a refresher and to inform my shopping list. Lemon is a good substitute, but once you try the authentic recipe going out for a walk to collect it seems worth the effort.

[@browncoatsforever5137]

@@colinyoung3685 thanks for this awesome advice hun. I love foraging, I’d love to take full advantage of getting the proper sorrel as you suggested. I wonder if I’m too late? I’m in Sheffield (South Yorkshire) where are you? Can I get it anywhere close? Thanks matey x

[@colinyoung3685]

@@browncoatsforever5137 As luck would have it I'm also in Sheffield, I go out to the peaks to grab mine. (Or Graves park if I'm feeling lazy as it's the closest spot to home with a decent supply) I could try sending you a what3words location if that works best for you?

[@browncoatsforever5137]

@@colinyoung3685 small world! I’m not far from Graves park and I sometimes go out to the peaks too. I’ve got lots of books and plant app identifier so I’ll know what to look for. Awesome, thanks again!

[@colinyoung3685]

@@browncoatsforever5137I've just had a quick walk up to the spot in Graves park. It is fairly localised to one corner or the field, but there is still plenty about. Here are the general locations on what3words. Sorrel Tender.before.eaten Sheep's Sorrel Artist.grass.engage

[@nativetexan53]

I just heard of this recipe from Andrew Zimmern. He had such high praise for the dish that I immediately came to your channel. Disappointed it's not Salmon but that one is easy. Thank you for making these videos. With Covid Americans are never going to be allowed in France!

[@troccadero1]

Thank You for this recipy. I was lucky to have had this ion Troisgros in 1975, traveling from Chatau de Tildras, My favorite of all time.

[@jmadd1000]

Had this at Troisgros as well...such a classic and beautiful dish.

[@nursultantulyakbaycats]

Thanks for documenting all of this, from a fan from Belgium, where we draw lots of inspiration from classical French cuisine.

[@cassvanessa5]

Making it today, thank you!

[@tottering-by-gently]

Wonderful timing! I have a lot of sorrel in my garden and was just thinking I would have to find a new recipe to use it up.

[@FrenchCookingAcademy]

well that is a must try classic sauce 🙂🙂👨🏻‍🍳

[@bonesmaan]

Love your channel! I'm really stepping up my cooking-game with your help, keep up the good work!

[@wemblyfez]

En fin! Always curious about sorrel but never used it. I love trout and salmon so this is one I will try. And of course here in Bretagne were have a lot of Muscadet. If you ever get up this way to Saint Malo, I'll show you some great fish places. Thanks again for a great recette!

[@JosephEAguirre]

Great recipe! Classic...

[@dennisbougie8322]

Great show. I used to eat wild sorrel as a child. I need to plant some for culinary use. Maybe next to the rhubarb!

[@FrenchCookingAcademy]

Yeah it is one of those plants that should be grown more👨🏻‍🍳

[@waynegordon2628]

Great video. Like a true Frenchman, you are the boss of your sauce.

[@craigmetcalfe1749]

Hey Stefan! Would the French ever use the Red Veined Sorrel rather than the green one that you are using? Cheers!

[@Waaazuuuubp]

Thanks stephane

[@oceanbaby4521]

Beautiful sauce! Yummy 😋👩🏽‍🍳♥️

[@brunoabreu10]

One of my favorite recipes of all time. Yours looks very well executed as always, but I really like to add the squeeze of lemon in the end to boost up the acidity, especially considering that the original recipe calls for creme fraiche, which is hard to find here.

[@tarot_esoterica_with_erin]

I made this - delicious! You are super and so is this video. Thank you.

[@RedRisotto]

Brilliant and so simple to do. I was surprised to see the presentation (a lot of sauce...) but then again, if it's tasty - why not? Question: Why do the fillets have to be as thin as possible? They have nothing to do with the sauce or the cooking procedure. Why not serve it with salmon steak?

[@andreweinberger1305]

MERCI pour la recept,je troupe que vous expliquer simplement et not peux vous suite,je suis Francais de mais dance,je connais La France tres bien ayant de la famille la bas.Avez vous publier in livre ?Mes salutes sinceres, Rene 88 and ( mais jeune d'esprit)

[@soulfoodqueennet]

Wonderful

[@jackash6]

Finally a smart fish👏☺️😆

[@yakeosicki8965]

I have to do it. Sorrel soup with eggs is in the tradition of my country. It's farmer's food. XD

[@teresajenkins9056]

I totally love your sauces...thank you, thank you...

[@bkm2797]

Thank you Stephan, always really tasty dishes so I am looking forward to trying this one.

[@FrenchCookingAcademy]

It's a great classic

[@anaggarcia1342]

Delicious 😋 excellent sauce so silky!!

[@FrenchCookingAcademy]

Love that sauce too 😋😋

[@Lat41]

Enjoying your vids, chef. Greetings from Alaska.

[@andysbg77]

Looks Wonderful!!!

[@joschateichmann1065]

Why do we add the liquids one by one and reduce in between? Why not all at once?

[@seantynan1]

So cream can go straight into boiling liquid without it curdling? Also, another stupid question: boiling sauces to reduce them; the flavours don't evaporate with the steam?

[@ChuckMarteau]

What's the best substitute for sorrel?

[@scotverdin9401]

Merci bien!

[@johnmonfils9267]

Can you make a faux fish stock with canned fish, like sardines, tuna or salmon? I can't find fish bones or fish stock locally?

[@JunesTarotJourney]

I will definitely try this; but you didn't list the amount of butter in the written recipes. I'm guessing that all in all is looks like you may have used about 1/4 lb of butter (8T)???? Is that correct. Also, did you use salt free or salted butter?

[@lauriethomasmd3760]

Where do you find sorrel?

[@Sisterfifi]

Where can I get Sorrel in Melbourne?

[@jcarlovitch]

Love your channel. Made the Poulet au vinaigre and rabbit in mustard sauce and they were great. However, I messed up the Duck a lorange so bad you would most likely beat me with a baguette and pass out my picture to every Gendarmerie in France with the orders to not let me in the country. Will try again since I know what my mistake was.

[@panathasg13]

Stephen have you moved back in France?

[@KimberlyGreen]

He's returned back to France for a year. He talked about it at length in a live stream about 4 months ago, which you can find in the list of videos.

[@panathasg13]

@@KimberlyGreen Thanks Kimberly. You hae a very nice name too!

[@KimberlyGreen]

@@panathasg13 Je vous en prie :-) Et merci.

[@jfstevens7]

No, Thank-you Stephen. I catch Steelhead on the Toutle River, Washington State

[@JosephEAguirre]

Why?! I live in washington state also. If our region could get away from the deep frier. We would have a world class cuisine! Add some morels to the sauce, and put your steelhead in the recipe. Boom! PNW twist on french cuisine.... Just saying....

[@jfstevens7]

@@JosephEAguirre You are absolutely correct my friend. Sorry, I must have had too many. Washington State could rule the culinary world. Wish I were there

[@hemapentakota]

A whole stick of butter & heavy cream😲

[@nehadebeed8483]

it is said that if you are going to cook french food ,u have to eat french quantities😂 (pretty small)..and it seems that he is fit enough😉

[@TheBunnygirl20]

That's the basis of majority of French dishes

[@CaptainDooDoo-ans]

Stephan, What fat content is the cream? You call it heavy whipping cream, it looks like std 'normal' dairy cream runnyness...which is commonly used for whipping, we don't use terms like 'heavy whipping cream' here, too vague.

[@FrenchCookingAcademy]

the cream has to be at least 30 percent fat

[@jossfitzsimons]

Gosh, those sorrell leaves look about 50 times bigger than the ones growing outside in West Cork!

[@seantynan1]

I wish I could find fresh sorrel in Cork!

[@jossfitzsimons]

@@seantynan1 Well West Cork around Ballydehob it grows well on uncultivated land. But that takes a lot of work for a small amount.. even where its plentiful. I use instead "Shevil" from Russisn stores orthe Madovian one in Cork. In Polish shops it's pronounced "Shevak". But recently I can only get the jars with vinegar to give shelf life. Both sorrell and these are acidic so that is what locals in these countries use. I mai ly make "Green Summer Borsch, which h I learned from a Dombass Ukranisn. But I leave out the pork ribs which help make the stock and give people something to chew on while eating this Summer Borch. I just use good home made chicken stock alone. Joss in Cork.

[@seantynan1]

@@jossfitzsimons Thanks Jess! It's the jarred sorrel that I've used, would love to try the fresh kind! A very distinctive and tasty herb.

[@jossfitzsimons]

@@seantynan1 Here is an idea. On the Coal Quay is a super good new fresh herb store. It's in the river end on the Patrick street side. Try that. I bet they have it. Do you do much cooking? I live just over the South channel bridge from Princes street, with Englixh market.

[@HTMLguruLady2]

At the end, for presentation, instead of just laying a leaf on top of the filet next time Chiffonade it.

[@mrmudcatslim1004]

I cannot do the patron thing. I need every dollar I can lay my hands on at this point in my life, however your Amazon link looked interesting. I could try a new cookbook and perhaps some cookware. Good job with the channel by the way. Enjoyed all of your videos.

[@gastropod557]

The skin looks like rainbow trout but the meat is pink. Was this steelhead...or farmed trout?

[@7bittedie9]

No salt? Ir did I missed something?

[@salamandiusbraveheart4183]

Bet the fish stock was full of it

[@thomasthomas1359]

Where are the ads?!

[@BlaBla-pf8mf]

That's one giant salmonized trout. I thought it's a salmon before you said it's trout.

[@snipper1ie]

That would most likely be a farmed rainbow trout. I was lucky recently, when a friend gave me a filet of a wild Lough Mask brown trout about the same size as this trout.

[@forteandblues]

That trout looks so fresh it looks fake. What a market!

[@lawrencewei3583]

You sound like Fred Siriex.

[@MickyELee]

That sure looks like salmon to me :)

[@michelguevara151]

un petit Pouilligny Montrachet even..

[@ufinc]

You forgot the seasoning…. 🙄

[@dunha100a]

hã?

[@michellegomez336]

Isla galapos

[@KimberlyGreen]

Vous pouvez ajouter des champignons aussi.

[@jameshnall]

This is a sauce that can be used on any fish and/or white colored meat. This does not just apply to “steelhead” or any other trout. This is just a nice guy trying to explain a classic French recipe....nothing else. Rude or snotty comments should really try to understand the concept of this series. I apprenticed and worked for 10 yrs with a chef who studied at Cordon Bleu Paris. There is a broader picture here that perhaps is not portrayed as it should be...because someone is trying to be really nice about classic French recipes. Seriously.

[@Ramseds87]

Sorry... I didn't get the point of your comment. Perhaps because English isn't my native language... but, anyway, I really want to understand your point here. Thanks in advance.

[@brightonduder]

FIRSSTTTTT!!!!!!

[@RovingPunster]

Ah, shame on you for neglecting to mention anything about the legendary history behind this dish, esp given it's exalted place in French culinary culture. 🤔 Salmon in Sorrel Sauce was THE signature dish of the legendary Pierre Troisgros, who is widely acclaimed among many elite professional chefs and food writers to be arguably the greatest and most influential chef in the world of the 20th century, and it's debut marked the tidal change between the era of Escoffier and the advent of French Nouveaux cooking. You simply cannot complete a degree in any accredited culinary school in the western hemisphere without hearing about this dish. 50 whacks with a stale baguette, Sir ! And afterwards, at the absolute minimum, you should consider adding a cogent blurb about it's historical context and impact to the description field. 🤨😁

[@RovingPunster]

@@sgr7565Thanks for the catch. Fixed. I'm aftaid my spelling competence is mostly limited to English. Apologies for mangling any French names and terms. 😊

[@Macabre_007]

Quand un français parle anglais c'est toujours tordant 😂

[@user-user-user-user.]

100% French food porn.

[@shenalex7259]

Mon frere, tu parle trop.........., on est pas la pour savoir saumon est quoi

[@setaymotofficial]

I'm cooking Troisgros sa(l)mon this weekend x

[@SingersPro]

Disgusting

[@Enucentro]

Life is Galaxy your face is disgusting.

[@Macabre_007]

Franchement, il ne faut pas écrire academy quand on a même pas le bon couteau pour lever la peau du poisson et le résultat final et vraiment bof, on dirait un bout de poisson dans une soupe à l'herbe, l'oseille cuit a une sale gueule, mauvaise présentation !

[@dennisbougie8322]

Macabre allez ailleurs, on a pas besoin de ça ici.

[@Macabre_007]

@@dennisbougie8322 : il ne faut pas censurer les gens, savez-vous ce que veut dire bougie en italien ?

[@MrAranton]

Stéphane habite en Australie, mais au moment il fait un voyage en France et y visite beaucoup de places. Je pense qu'il ne voulait pas transporter tous ses outils et a choisi de filmer dans les cuisines étranges avec ce qu'il y trouve. Et ce ne sont pas de cuisines professionels mais les cuisine privées des amis ou connaissances qui lui permettent les utiliser pour y produire un vidéo. Ça impose de limites, que ne sont pas typique pour la chaine entière. Alors regardes quelque vidéo produits dans la propre cuisine de Stéphane avant juger.

[@Macabre_007]

@@MrAranton : et ce message s'adresse à qui ?