Salmon With Sorrel Butter Sauce

Email to a Friend

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.
9
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.

BBQ Club

Receive news from AussieBarbie in your inbox.

Donec id imperdiet enim

Pellentesque habitant morbi tristique senectus et netus et malesuada fames...
read more

Get Involved with aussiebarbie Cooking Classes

starts 23 June 2010 - 9:00am

Learn to cook more then just steaks and bangers on your barbecue - and learn how to cook them...