Pan-fried Salmon with Sorrel Sauce

Name: Pan-fried Salmon with Sorrel Sauce
Yield: Serves 4
Ingredients: 450 ml/¾ pint double cream; 1 tbsp oil; 115 g/4 oz fresh sorrel leaves; 450 ml/¾ pint fish stock; 120 ml/4 fl oz dry white wine; l x 675 g/1½ lb fillet of salmon; 85 g/3 oz unsalted butter; Salt and freshly ground white pepper; juice of ½ lemon

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

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 fillet of salmon
115 g/4

Fish course
Pescatarian
Gluten-free

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