By Andrew Pern
A ‘CLASSIC’. THE ACIDITY OF THE FRESH SORREL CUTS THROUGH THE SLIGHT FATTINESS OF THE SALMON – THE RICH TASTE OF WILD SALMON IS FAR, FAR SUPERIOR TO THE FARMED VERSION, AND CRAYFISH TAILS ARE FAIRLY EASILY AVAILABLE, ALTHOUGH SCALLOPS OR LANGOUSTINE TAILS CAN ALSO BE SUBSTITUTED.
In a shallow-sided pan or tray, warm the oil and add the baby onions, along with the thyme, garlic, star anise and peppercorns to 110°C, then add the salmon supremes and poach for 10 to 12 minutes.
Whilst these are cooking, heat up a saucepan, then pour in the vermouth and fish stock, and reduce by a half. Add the cream and reduce down again to a coating consistency Check seasoning and