Poached Salmon Quenelles with Sorrel Sauce

Recipe courtesy of Jean-Luc Matecat, Cinco, Nantucket.

Ingredients

1 lb. good quality salmon
4 oz. Nantucket Bay scallops
1 scant cup heavy cream
1 tbsp. Salt
White pepper
1 cup white wine
1/4 cup mushroom stems
1/4 cup sliced shallots
1/2 cup cream

Directions

Salmon Mousse: Add your cleaned salmon and scallops to food processor bowl, and place in freezer for 5 minutes. Remove and pulse until ground. Next slowly add cream, scraping the sides as you go. Finally add salt and pepper. Place mousse in refridgerator until chilled. Bring a pot of water to a boil on the stove and turn down to a very faint simmer. Spoon the mousse in 1 oz. quenelles into the poaching liquid and cook with parchment paper over the surface for 8 minutes. Remove with a slotted spoon and let drain.

Sorrel Sauce: Place wine in a non-reactive sauce pan and place the shallots and mushroom stems in. Reduce until syrupy and place the cream into the pot. Reduce slightly and strain. Season with salt and pepper. Set aside the sauce until serving time. When you have removed the salmon quenelles from the poaching liquid, put your white wine sauce back on the stove, and chiffonade your sorrel and throw it in. Turn off the heat, place salmon quenelle on a bed of greens and drizzle with your sorrel sauce. Serves 10.