Escalopes of salmon with sorrel sauce

  • Serves 4
  • Hands-on time 15 min
  • Easy
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.

Nutritional info per serving

 

  • Calories590kcals
  • Fat46.7g (17.7g saturated)
  • Protein39.2g
  • Carbohydrates1.3g (1.2g sugars)
  • Fibre0.1g
  • Salt0.4g
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INGREDIENTS

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

METHOD

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  • 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.
  • A white burgundy – chardonnay at its well balanced best – has the right ripe texture for creamier fish dishes. Chablis is the lightest Burgundian and aces it here.

From August 2015

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