How to cook Sorrell recipe
Sorrell recipe
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
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.
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