French cuisine · Fish & Seafood

Salmon with Sorrel

Briefly seared salmon fillet on a cream sauce in which fresh sorrel melts into a tangy purée.

Ingredients · for 4 servings

• 4 salmon fillets (approx. 160 g each, skinless)
• 150 g sorrel
• 2 shallots
• 150 ml dry white wine
• 100 ml fish stock
• 250 ml cream
• 40 g butter
• 1 tbsp olive oil
• 1/2 lemon
• Salt, pepper

Instructions

1. Pat the salmon fillets dry, remove any pin bones with tweezers and keep the pieces chilled until frying; finely dice the shallots.
2. Wash the sorrel, cut out the tough stems and cut the leaves into broad strips.
3. Melt 20 g butter in a pot, sweat the shallots for 3 min. until translucent, deglaze with the white wine and fish stock and reduce uncovered by a third, 6–8 min.
4. Add the cream and reduce until creamy for another 5 min., then stir in three quarters of the sorrel – it collapses within 30 sec. and turns the sauce olive green; season with salt, pepper and a little lemon juice.
5. Heat the remaining butter and olive oil in a nonstick pan and fry the salted salmon fillets for 2 min. per side until browned outside but still glossy in the center.
6. Spoon the sauce onto warmed plates, place the salmon on top, sprinkle with the remaining fresh sorrel and serve immediately.