Pan-fried Salmon with a Creamy Sorrel Sauce

Ingredients

Contains: milk, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 x 200g/7oz salmon
• 50ml/1¾fl oz clarified butter
• 50ml/1¾fl oz olive oil
• 1 small shallot
• 400ml/14fl oz fish stock
• 150ml/¼ pint vermouth or dry white wine
• 200ml/7fl oz double cream
• salt and freshly ground black pepper
• ½ lemon
• bunch of sorrel

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Peel and finely chop the shallot. Rinse the sorrel, pull off and discard the thick stalks, and shred the leaves. Pat the salmon dry and season both sides with salt and freshly ground black pepper.

2. Heat half the clarified butter and half the olive oil in a large frying pan over medium-high heat. Place the salmon skin-side down and cook 4 minutes until golden, then turn and cook 2 minutes more, in batches if needed, until the flesh is opaque and flakes or the centre reaches 145°F (63°C). Keep warm.

3. Wipe the pan, add the remaining clarified butter and the shallot, and cook gently for 2 minutes until soft. Add the vermouth or dry white wine and simmer for about 3 minutes until reduced by half.

4. Add the fish stock and simmer for about 10 minutes until reduced by about two thirds. Stir in the double cream and simmer for 5 minutes until lightly thickened.

5. Squeeze in the juice from the lemon half, then stir in the sorrel and the remaining olive oil. Cook for 1 minute until the sorrel just wilts. Season with salt and pepper to taste.

6. Spoon the sauce onto warm plates and place a salmon portion on each. Serve immediately.