Join my online French cooking classes : https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking 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 pepperI 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/playlist?list=PLuA0obhVH6CdPahIqbJfS37DVvJqyUeqoShort 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.*****************************************************************IF YOU LIKE WATCHING MY VIDEOS PLEASE SUPPORT MY CHANNEL *Become a subscriber and click the bell icon so you never miss a cooking tutorial*Sign up to my Patreon page and join the FCA community: https://bit.ly/2XaXw3F*Spread the word about the channel and the website*Check out my Amazon cookware page (affiliate link) https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT:****************************************************************Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Set a quality fine mesh sieve: https://amzn.to/2vIpM21 Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS:******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING******************************************************The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon:https://amzn.to/30172cb The professional Patry chef:https://amzn.to/301Q3WX Baking and pastry, mastering the art:https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES:************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique:https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english):https://amzn.to/2H3TKE5 World atlas of wine:https://amzn.to/2VLiB84 MY FILMING EQUIPMENT:************************************VIDEO CAMERA:https://amzn.to/2x5MDoxMICROPHONE:https://amzn.to/2OclckmHANDHELD CAMERA:https://amzn.to/2Sy0EEiDSLR PHOTO CAMERA:https://amzn.to/2Xq0HprPORTRAIT LENS:https://amzn.to/2EFbSTGMACRO LENS:https://amzn.to/2Nzwm37
