Salmon with Sorrel
Sorrel used to grow wild in the fields of my native Franche-Comté and you can find it in Britain, too. It is highly acidic and can be overwhelming, but combined with the mellow taste of salmon it works well. Please try to buy the best salmon. I am well aware that wild or organic salmon costs a lot more than farmed salmon but it is well worth it.
|For the sorrel sauce|
|1||Shallots, peeled and finely chopped|
|50g||Dry white wine|
|100g||Sorrel, washed, stalks picked|
|1||Roma Tomato, deseeded, skin on, finely dices, 5mm|
|2 pinches||Freshly ground white pepper|
|For the salmon|
|4||Fillets from a medium sized salmon, cut across, boned, skin off (180g each)|
|2 pinches||Freshly ground, white pepper,|
- On a high heat, cook down shallots and white wine for 30 seconds. Add the sorrel, cream, seasoning and the juice of a quarter of a lemon. Bring to the boil and stir with a spoon, cook for a further minute until the cream has thickened a little. Do not be alarmed if the sorrel starts changing colour from bright green to a brownish green. This is completely normal. Add the diced tomatoes. Reserve.
- Season the salmon fillets with salt and pepper. On medium heat melt the butter until it is blonde and foaming. Add the salmon fillets and pan fry 2 – 3 minutes on either side. The cooking time depends on the thickness of the fillet. Turn off the heat and squeeze a little lemon juice over each fillet.
- Reheat the sorrel and cream sauce then divide between each plate. Arrange the salmon on each plate.
- Serve to your guests.