Rick Stein’s salmon with sorrel sauce

  • Portion size: Serves 4
  • Hands-on time 15 min
  • Difficulty: easy
Recipe by: Rick Stein

Rick Stein’s easy salmon fillets are served with sorrel, a lemony green veg in season from May onwards. If you can’t get hold of it, swap the sorrel for baby spinach.

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

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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
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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.
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  5. 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.

Nutrition

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

Quick wins & 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 Ahead

Make the sauce up to 2 days in advance. Keep covered in the fridge, then reheat to serve.

Cook smarter

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.

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