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Pan-fried salmon with a creamy sorrel sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
by Martin Blunos

From Saturday Kitchen

Method


  1. For the sauce, place the shallot in a pan along with the stock and the vermouth.

  2. Bring to the boil and reduce by half.

  3. Add the cream and season with salt and black pepper and lemon juice.

  4. At the last minute, throw in the torn sorrel.

  5. For the fish, in a non-stick pan, heat the clarified butter and the oil.

  6. Sear the fish on one side for 3-4 minutes, then set aside.

  7. When ready to serve, season the top side with salt and pepper.

  8. Then flip the salmon and cook on the side for a few seconds over a medium heat.

  9. To serve, place the sorrel sauce onto a plate and place the salmon on top.

Ingredients

For the salmon

  • 4 x 200g/7oz salmon fillets (skin off)
  • 50ml/1¾fl oz clarified butter (butter which has been slowly heated and the milk solids removed)
  • 50ml/1¾fl oz olive oil

For the sauce

  • 1 small shallot finely chopped
  • 400ml/14fl oz fish stock
  • 150ml/¼ pint vermouth or dry white wine
  • 200ml/7fl oz double cream
  • salt and freshly ground black pepper
  • ½ lemon, juice only
  • bunch of sorrel leaves, torn

Shopping List

Pan-fried salmon with a creamy sorrel sauce

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Drinks

Dairy, eggs and chilled

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