Rick Stein
Salmon is readily available from supermarkets or fishmongers and this is fantastically quick and memorable way to enjoy it - with a white wine and cream sauce that packs a punch from sorrel. Escalopes of salmon are always popular at The Seafood Restaurant, Rick thinks you will love recreating it at home too.
Serves 4
Ingredients
- 750g skinned, salmon fillet
- 2 tbsp sunflower oil
- 300ml fish stock
- 90ml double cream
- 25ml dry vermouth
- 15g sorrel leaves
- 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.
