Salmon with Sorrel Sauce

This recipe featured on James' salmon masterclass. The sorrel sauce is made with dry vermouth, fish stock, cream, butter, and shredded sorrel. James discovered this recipe in France and it's a great way to bring different flavours to an every day ingredient.

Ingredients

  • 4 thick slices (about 1.2 a centimetre in width) of salmon fillet, cut diagonally
  • Salt and pepper
  • 2 tablespoons olive oil
  • 25ml Noilly Prat, or any dry vermouth
  • 200ml fish stock
  • 200ml double cream
  • 50g butter
  • 1 small bunch of sorrel, shredded

Method

Pre-heat the oven to 200ºC.

Make a cartouche to cover the base of a non-stick pan using parchment paper.

Scatter salt and pepper over the paper and heat the pan over a medium heat.

Place the pan in the oven for 3–4 minutes.

Place a pan over a medium heat and pour in the vermouth.

Heat the butter in a non-stick pan over a medium heat.

Add the stock and bring to the boil for about a minute, allowing the liquid to reduce by half. Add the cream and bring to the boil again. Add the butter and allow to thicken slightly. Just before serving add the sorrel.

To serve pop the salmon into the centre of the plate spoon around the sauce.

Ingredients

  • 4 thick slices (about 1.2 a centimetre in width) of salmon fillet, cut diagonally
  • Salt and pepper
  • 2 tablespoons olive oil
  • 25ml Noilly Prat, or any dry vermouth
  • 200ml fish stock
  • 200ml double cream
  • 50g butter
  • 1 small bunch of sorrel, shredded

Method

Pre-heat the oven to 200ºC.

Make a cartouche to cover the base of a non-stick pan using parchment paper.

Scatter salt and pepper over the paper and heat the pan over a medium heat.

Place the pan in the oven for 3–4 minutes.

Place a pan over a medium heat and pour in the vermouth.

Heat the butter in a non-stick pan over a medium heat.

Add the stock and bring to the boil for about a minute, allowing the liquid to reduce by half. Add the cream and bring to the boil again. Add the butter and allow to thicken slightly. Just before serving add the sorrel.

To serve pop the salmon into the centre of the plate spoon around the sauce.