Saumon à l’Oseille (Salmon with Creamy Sorrel Sauce)

• 1 Shallot, large
• 40 g Unsalted butter
• 150 ml White wine, dry
• 150 ml Double cream
• 40 g Fresh sorrel
• 1 Lemon
• 2 pieces Salmon fillet, skin on or skinless
• 1 tsp Fine sea salt

1. Finely chop the shallot. Roughly chop the sorrel, then zest the lemon and squeeze a little juice.
2. In a small saucepan, melt half the butter over a medium heat. Add the shallot with a pinch of the salt and cook for 2 to 3 minutes until softened but not coloured.
3. Pour in the white wine and simmer briskly until reduced by about two thirds and syrupy. This should take 5 to 7 minutes; keep an eye on it so it does not catch.
4. Lower the heat and whisk in the double cream; simmer gently for 2 to 3 minutes until lightly thickened. Stir in the sorrel and cook for 30 to 60 seconds until just wilted, then add a squeeze of lemon juice and a little zest to taste.
5. While the sauce simmers, heat a large frying pan over a medium heat and melt the remaining butter. Season the salmon with the remaining salt, then cook for 3 to 4 minutes on the first side and 2 to 4 minutes on the other, until just opaque and it flakes easily.
6. Taste the sauce and adjust with a touch more lemon juice if you want it brighter. Spoon the sorrel sauce onto plates and set the salmon on top, serving straight away.

Made this recipe? Rate it — a comment is optional.