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Pan-fried Salmon with Sorrel Sauce
- Serves
4
- Difficulty
Easy
By Ian McAndrew
Published 1989
This classic dish is so simple to make. Fresh sorrel is a must – although it is not widely used, it is very easy to grow and it is best picked when it is needed, as it does not keep well once picked.
Ingredients
l x 675 g 1½ lb 115 g 4
Method
Remove the line of small bones that runs down the middle of the fillet using a pair of pliers. Skin the fillet and cut it into four long, thin slices, weighing about 175 g/6 oz each.
Remove the stalks and central vein from the sorrel and wash well. Tear the leaves into fairly small pieces – it is important to tear the leaves and not cut them, as cutting causes an almost
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