1 salmon fillet, skin removed (1.8 kg)
2 tablespoons of lemon juice
1/2 teaspoon of salt
2 tablespoons of butter (for greasing)
For the sorrel sauce: 2 cups of sorrel leaves (90 g)
2 cloves of garlic
2 pots of natural yogurt (400 g)
1/3 cup of olive oil (80 ml)
1 teaspoon of salt
For the white sauce: 2 medium onions, finely chopped (200 g)
3 tablespoons of butter
1/4 cup of all-purpose flour (30 g)
5 cups of skim milk (1.2 liters)
1 1/2 teaspoons of salt
Green shallots for garnish
1 salmon fillet, skin removed (1.8 kg)
2 tablespoons of lemon juice
1/2 teaspoon of salt
2 tablespoons of butter (for greasing)
For the sorrel sauce: 2 cups of sorrel leaves (90 g)
2 cloves of garlic
2 pots of natural yogurt (400 g)
1/3 cup of olive oil (80 ml)
1 teaspoon of salt
For the white sauce: 2 medium onions, finely chopped (200 g)
3 tablespoons of butter
1/4 cup of all-purpose flour (30 g)
5 cups of skim milk (1.2 liters)
1 1/2 teaspoons of salt
Green shallots for garnish
Preheat the oven to 400°F (hot)
Season the salmon with lemon juice and salt
Grease a large baking dish with butter and place the fillet
Put it in the preheated oven until, when you pierce the edge of the fillet with a fork, it comes apart in flakes (about 25 minutes)
Remove from the oven
Prepare the sorrel sauce: blend sorrel, garlic, and yogurt until smooth
Add olive oil in a thin stream, blending constantly, until the sauce thickens
Season with salt and reserve
Prepare the white sauce: sauté onions in butter until softened
Add flour and stir for about 1 minute
Add milk and salt, stirring until the sauce thickens
Place the salmon on a serving dish and surround it with the sorrel and white sauces
Garnish with green shallots and serve
