|Type of Dish:||Main|
|Best Suited for:||Weeknight dinners|
Salmon With Sorrel Butter Sauce
Goes Well With
- 4portion(s)Salmon Filletsfrom the thick part of the fillet
- 2wholeRed Shallots
- 1cup(s)White Wine
- 1cup(s)White Wine Vinegar
- 100gButtercold, chopped into pieces
- 1portion(s)New Potatoessteamed to serve
- 1bunch(es)Sorrelcut into a chiffonnade (like ribbons) across the leaves
- 1 Peel and chop the shallots.
- 2 Place in a small saucepan with the wine and vinegar. Reduce slowly until only 3-4 tablespoons of liquid remain
- 3 Strain through a fine sieve into another small saucepan.
- 4 Heat a large non stick frypan (you may need two to fit the fish) until hot. Do not add any oil or butter
- 5 Season the salmon with salt and pepper and place it in pan skin side down and cook for 90 seconds. Turn and cook the other side for one minute
- 6 The centre should still be quite raw.
- 7 Remove fish to a warm plate and cover with a tea towel or loose foil for five minutes
- 8 The heat in the outside of the fish will move to the centre, continuing the cooking process.
- 10 Remove from heat and stir in the butter until melted. Pour sauce over fish and serve with steamed potatoes and snow peas.
- 11 For vanilla butter sauce (delicious on steamed prawns, lobster, salmon or white fish) add a split vanilla bean to the shallots wine and vinegar mixture and delete the sorrel.