← Nouns Cooking · French

Ingredients

• 4 salmon fillets (about 150 g each), skinned
• 1 tbsp Vegetable oil
• 1 Shallot, finely chopped
• 100 ml dry white wine
• 100 ml fish stock
• 200 ml double cream
• 60 g Fresh sorrel leaves, stems removed, leaves shredded
• 15 g Butter
• 1 tsp lemon juice (optional)
• Salt
• White pepper

Method

1. Put the shallot, wine and stock in a small pan and boil over high heat for 5 min until reduced to about 3 tbsp.
2. Add the cream and simmer for 2–3 min until it coats the back of a spoon. Keep warm.
3. Season the salmon. Heat the oil in a non-stick frying pan over medium-high heat and cook the fillets for 2–3 min per side, until just opaque at the edges but still pink in the middle.
4. Stir the sorrel and butter into the hot sauce: it will wilt and turn olive green within 30 seconds. Season and add lemon only if it needs sharpening.
5. Spoon the sauce onto warm plates and sit the salmon on top. Serve with boiled potatoes or rice.

Tips

• No sorrel? Use a handful of spinach plus extra lemon juice for the same lemony tang.
• Add the sorrel at the last moment; long cooking dulls its sharpness.

Sources

Written in our own words after cross-checking these recipes:

Delicious Magazine (Rick Stein) La Cuisine de Géraldine BBC Good Food