Serves 4-6.
Ingredients:
- 900g fresh salmon, cut into fillets roughly 150g each
- 80g sorrel
- 40g butter, cubed
- 40cl crème fraiche
- 10cl fish stock
- 8cl white wine
- 4cl vermouth
- 2 shallots, chopped
- 1/2 lemon
Method:
Place the salmon fillets between 2 sheets of oiled parchment paper and flatten to produce escalopes of equal thickness.
Cut the stalks off the sorrel, wash and cut into 2 or 3 pieces. Leave to dry.
In a medium sized pot, add the fish stock, wine, vermouth and shallots, and allow to reduce on medium heat until syrupy.
Add the cream and boil for a minute.
Add the sorrel and boil 30 seconds.
Take off the heat, add the butter, salt and pepper.
Salt and pepper the escalopes. Heat up a nonstick pan, and fry them 30 seconds on each side.
Serve immediately on a bed of sorrel sauce, topped with a few drops of lemon juice.
