- 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
- 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.
- 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.