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Salmon with Sorrel Sauce

(for 4)

1kg (2 lb.) piece of Salmon (or Sea Trout)
1 Lemon
30g (1 oz.) Butter
4 Scallions
110g (4oz.) Fresh Sorrel
200g Crème Fraiche
Salt, Black Pepper and olive oil.

Line a baking tin with tinfoil and oil it lightly with olive oil.
Lay the salmon (or the salmon pieces)on this (this is a good moment to go over them and check that all the bones have been removed) and season with the salt and pepper and squeeze over one half of the lemon. Sprinkle over another dash of oil and then cover tightly with tin foil.
Set the oven to Gas 6, 200C, 400F.
When the oven has come up to temperature cook at this temperature until cooked through. This will take approximately 20 to 30 mts. Test it to check.

In a little pot melt the ounce of butter.
Chop the scallion finely and simmer in the butter until soft.
Wash the sorrel and chop finely.
Add this to the pan and cook with the scallion until it wilts.
Add the remaining juice of half a lemon and the Crème Fraiche and bring to the boil. Simmer for just one minute and season with salt and pepper.
The sauce is now ready.
(If you cant get sorrel you can substitute the same weight of baby spinach or watercress and add the juice of another lemon, not the same but a good second best)

Once the salmon is cooked divide between 4 plates and spoon over the hot sauce.

This is delicious with Bay baked new Potatoes.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef