Rick Stein’s salmon with sorrel sauce

Name: Rick Stein’s salmon with sorrel sauce
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 750g skinned, sustainably sourced salmon fillet; 2 tbsp sunflower oil; 300ml fish stock; 90ml double cream; 25ml dry vermouth; 15g sorrel leaves (see Know-how); 40g unsalted butter; 1-2 tsp freshly squeezed lemon juice

Easy
August 2015

Easy
August 2015

Serves 4
Hands-on time 15 min

Rick Stein’s salmon recipe will take you to the seaside with its fresh, coastal flavours. You could also use sea trout instead of salmon. This recipe uses sorrel, which can be in season in the UK from May onwards.

Or, for something a bit different, you could try this recipe with sardines and sorrel.

Gluten-free recipes

Nutrition: per serving

Calories: 590kcals
Fat: 46.7g (17.7g saturated)
Protein: 39.2g
Carbohydrates: 1.3g (1.2g sugars)
Fibre: 0.1g
Salt: 0.4g

Nutrition: per serving

Calories: 590kcals
Fat: 46.7g (17.7g saturated)
Protein: 39.2g
Carbohydrates: 1.3g (1.2g sugars)
Fibre: 0.1g
Salt: 0.4g

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Ingredients

750g skinned, sustainably sourced salmon fillet
2 tbsp sunflower oil
300ml fish stock
90ml double cream
25ml dry vermouth
15g sorrel leaves (see Know-how)
40g unsalted butter
1-2 tsp freshly squeezed lemon juice

750g skinned, sustainably sourced salmon fillet
2 tbsp sunflower oil
300ml fish stock
90ml double cream
25ml dry vermouth
15g sorrel leaves (see Know-how)
40g unsalted butter
1-2 tsp freshly squeezed lemon juice

Method

Remove any bones from the salmon fillet with tweezers. Using a sharp filleting knife, cut the salmon at an angle of about 45 degrees into 12 wide slices (known as escalopes). Lay them on a lightly oiled baking sheet, brush with a little more oil and season with salt.
Put the fish stock, half the cream and the vermouth into a medium pan and boil briskly until reduced by three quarters (it will take 15-20 minutes). Meanwhile, wash the sorrel leaves, remove the stalks and finely shred the leaves. Set aside. Heat the grill to high.
When the fish stock and cream mixture has reduced to the required amount, add the rest of the cream, the butter and lemon juice. Reduce a little more until it forms a thick, creamy, rich sauce.
Grill the salmon escalopes for 1 minute. To serve, lay 3-4 salmon slices on warmed plates, pour over some of the buttery sauce and sprinkle generously with sorrel.

Method

Remove any bones from the salmon fillet with tweezers. Using a sharp filleting knife, cut the salmon at an angle of about 45 degrees into 12 wide slices (known as escalopes). Lay them on a lightly oiled baking sheet, brush with a little more oil and season with salt.
Put the fish stock, half the cream and the vermouth into a medium pan and boil briskly until reduced by three quarters (it will take 15-20 minutes). Meanwhile, wash the sorrel leaves, remove the stalks and finely shred the leaves. Set aside. Heat the grill to high.
When the fish stock and cream mixture has reduced to the required amount, add the rest of the cream, the butter and lemon juice. Reduce a little more until it forms a thick, creamy, rich sauce.
Grill the salmon escalopes for 1 minute. To serve, lay 3-4 salmon slices on warmed plates, pour over some of the buttery sauce and sprinkle generously with sorrel.

delicious. tips

We’ve used the slices from a side of salmon. Ask your fishmonger for a side, then slice it yourself with a thin-bladed knife, or use slices from filleted fish.
Make the sauce up to 2 days in advance. Keep covered in the fridge, then reheat to serve.
Sorrel is a large-leafed herb with a lemony, very sharp taste, available in the warmer months from speciality shops or greengrocers. If you can’t find it, use watercress or young spinach leaves, tossed at the last minute in a bit of lemon juice.

Recipe By

Visit Rick Stein’s website.

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