Take your salmon fillet (a nice thick piece from the middle prepare it as normal, skin it and bone it) and using a long bladed knife make escalopes 8/10cm thick at around 140g per portion.
Prepare the sorrel by removing the stalk and washing.
Finely dice your shallot, and add it to a saucepan with the Sancerre, Noilly Prat, thyme and peppercorns. Reduce until almost dry, add the fish stock and reduce by 3/4 then add in the cream.
Add in the sorrel and let it cook for 20seconds then take the saucepan off the heat (don’t use a whisk otherwise you will break up the sorrel) add in some lemon juice and seasoning to taste.
Heat up a non stick frying pan, season only one side of the salmon (the side that is less presentable) place it in the frying pan seasoned side up. Count 25 seconds then flip it and count again 15 seconds, the salmon should not be completely cooked.
Dress the plate with a spoon of sauce and the salmon placed on top.
Take your salmon fillet (a nice thick piece from the middle prepare it as normal, skin it and bone it) and using a long bladed knife make escalopes 8/10cm thick at around 140g per portion.
Prepare the sorrel by removing the stalk and washing.
Finely dice your shallot, and add it to a saucepan with the Sancerre, Noilly Prat, thyme and peppercorns. Reduce until almost dry, add the fish stock and reduce by 3/4 then add in the cream.
Add in the sorrel and let it cook for 20seconds then take the saucepan off the heat (don’t use a whisk otherwise you will break up the sorrel) add in some lemon juice and seasoning to taste.
Heat up a non stick frying pan, season only one side of the salmon (the side that is less presentable) place it in the frying pan seasoned side up. Count 25 seconds then flip it and count again 15 seconds, the salmon should not be completely cooked.
Dress the plate with a spoon of sauce and the salmon placed on top.
