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.
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 total loss of flavour.
Put the fish stock and white wine together in a saucepan and reduce until the liquid is syrupy. Add the double cream and reduce further until it just starts to thicken.
Heat the oil in a large frying pan, adding
Add the sorrel to the sauce and return to the boil. Remove from the heat and, with a swirling motion of the pan or stirring with a wooden spatula, add the remaining butter in small pieces. Season the sauce with the lemon juice and a little freshly ground pepper and salt.
Divide the sauce out between the plates, drain the fillets of salmon to remove any excess fat and place the fish in the middle of each plate. Serve immediately.
© 1989 Ian McAndrew. All rights reserved.