Join my online French cooking classes 👨‍🍳: https://learn.thefrenchcooking....academy.com/p/get-st Learn to make the classic trout filet with sorrel sauce in this video. The sorrel sauce is a delicious, world renowned sauce; simple to make and requiring very few ingredients. Sorrel is the star ingredient helped along with cream, white wine, vermouth and fish stock.

Ingredients needed:

• 900 g fresh trout or salmon filet (flattened)
• 80 g fresh sorrel leaves
• 2 shallots (finely chopped)
• 4 cl of Vermouth
• 8 cl of dry white wine (Sancerre, or muscadet works fine)
• 30 cl of fish stock ( see link below to see how to make it)
• 40 cl of double cream ( heavy whipping cream
• 1/2 lemon (squeeze into juice)
• Salt pepper

I only use white wine in the video because I couldn't find vermouth but use both if you want to achieve the authentic recipe.

Note: Ideally the trout or salmon fillet should be flattened. Here's a link to the perfect utensil to do this:
- Meat pounder: https://amzn.to/2IIPgmc

- To know how to make a fish stock: https://youtu.be/yZ-_vR5kBVY

- To watch the free French cooking basic course I mention in the video use this link: https://www.youtube.com/playli....st?list=PLuA0obhVH6C

Short history: This is a legendary dish of the Troisgros house, created almost by chance in 1963. While Jean and Pierre Troisgros discovered the salmon flattening technique, their mother brought a meal of sorrel from her garden. "Everything started from there," says Michel Troisgros, son of Pierre. A handful of sorrel mixed with a high quality cream and poured over a salmon so flat the family couldn't find a dish large enough to serve it on. Legend has it the large soup plate and sauce spoon were invented just to enjoy this dish.
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