If you are not already aware, the exquisite Jacques Pepin has a new cookbook out entitled Heart & Soul in the Kitchen, as well as a PBS television show of the same name.  A wonderful conglomeration of recipes near-and-dear to his heart that he cooks along with his loved ones, all the while sharing stories from his food-filled life.  One of the first recipes I dog-eared in the cookbook itself happened to also be in the first episode I ever saw of the new show on television. It is a classic fish dish from France made with thin slices of salmon served in an easy, creamy sorrel sauce.  (You can have your seafood person cut the salmon into the thin slices, or scaloppine for you, but it really is quite simple to do with a large filet of salmon right in your own kitchen.)  The sauce is exactly what it claims to be–heavy cream and chopped sorrel from the garden.  If sorrel isn’t available, try using baby spinach instead.  Bon appétit, and as Monsieur Pepin says…Happy Cooking!

(To view this recipe, click on the following link: http://ww2.kqed.org/jpepinheart/2015/08/27/salmon-scaloppine-with-sorrel-sauce/)

Tagged: fish, fish with sauce, French, Heart & Soul in the Kitchen, heavy cream, Jacques Pepin, PBS, salmon, salmon scaloppine, scaloppine, sorrel, sorrel sauce