The dish that changed something · 1963
Salmon escalope with sorrel
Jean et Pierre Troisgros · 1926–2020 · Roanne, Loire
Salmon cut thin across the fillet, in the pan for seconds, on a sorrel cream sharpened with wine. Cooking less rather than more — the dish nouvelle cuisine is usually dated from.
Why it works
Sorrel's oxalic acid does the work of lemon, but from inside a leaf that also wilts into the cream; the salmon is barely set, so its fat stays liquid and carries that acid.