Escalopes of salmon with sorrel sauce

Method

1. Make the sauce first: melt the butter in a medium pan and gently cook the onion and garlic for 2 minutes. Stir in the dry vermouth and stock, followed by the cream.

2. Add the peas to the pan, season with salt and pepper and add the lemon juice. Bring to the boil and add the sorrel leaves. Remove from the heat.

3. To make the salmon: heat the 2 tbsp olive oil in a frying pan. Lay 3 salmon pieces together and then place in the hot pan, skin side facing up with the butter. Cook for 1 minute then turn the salmon over and remove the pan from the heat. The salmon will continue to cook.

4. To serve: spoon the sauce into a dish and serve the salmon on top.

Comments                        add a comment

Be the first to add a comment...

Ingredients

For the salmon

4x75-100g escalopes Salmon
25g Butter
2 tbsp Olive oil

For the sauce

25g Butter
1/2 onion, chopped
2 garlic cloves, finely chopped
50ml dry vermouth, such as Noilly Prat
300ml chicken stock
100ml double cream
200g frozen peas
2 tbsp lemon juice
6 large sorrel leaves, stalks removed

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Great discounts on cookware
Real Italian food for real food lovers
Afternoon tea, curry cookery courses and more!