Salmon and sorrel are a traditional combination - the sharp flavour of the sorrel balances the richness of the fish. If sorrel is not available, use finely chopped watercress instead.
ingredients
serves 2
2 salmon steaks 8 ounce each
1 tsp olive oil
1 tbsp butter
2 shallots, finely chopped
3 tbsp whipping cream
3 1/2 ounce fresh sorrel leaves, washed and patted dry
salt and freshly ground black pepper
fresh sage, to garnish
method
1. Season the salmon steaks with salt and freshly ground black pepper. Brush a non-stick skillet with oil.
2. Place the skillet over a medium heat until hot. Add the salmon steaks and cook for about 5 minutes, until the flesh is opaque next to the bone. If you're not sure, pierce with the tip of a sharp knife; the juices should run clear.
3. Meanwhile, in a small saucepan, melt the butter over a medium heat and fry the shallots, stirring frequently, until just softened. Add the cream and the sorrel to the shallots and cook, stirring constantly, until the sorrel is completely wilted.
4. Arrange the salmon steaks on two warmed plates, garnish with fresh sage and serve at once, with the sorrel sauce.
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