Salmon and sorrel with vermouth

Salmon and sorrel with vermouth

By
From
More Home Comforts
Serves
2
Photographer
Peter Cassidy

This classic combination is one that I first did in France as a young apprentice chef. The flavour of sorrel is amazing – slightly bitter but fresh and lemony. This dish is all about the sorrel – overcook it and it can become a little too bitter. It’s easy to grow, and you can find it in most garden centres in the herb section. It’s great raw, just ripped or chopped into salads.

Ingredients

Quantity Ingredient
40g unsalted butter, for greasing
sea salt
freshly ground black pepper
200g salmon fillet, cut into 8 thin slices
1 shallot, finely sliced
75ml vermouth
75ml white wine
150ml double cream
75g sorrel leaves, deveined and very finely sliced
1 bag salad leaves
50ml house dressing, (see below)

For the house dressing

Quantity Ingredient
1 egg yolk
1 teaspoon english mustard
2 teaspoons clear honey
2 tablespoons cider vinegar
150ml vegetable oil
1 banana shallot, finely chopped
1 garlic clove, finely chopped
1 tablespoon finely chopped flat-leaf parsley leaves
1 tablespoon finely chopped mint leaves
1 tablespoon finely chopped basil leaves
1 tablespoon finely chopped thyme leaves
salt
freshly ground black pepper

Method

  1. To make the house dressing, place the egg yolk in a bowl with the mustard and honey. Add the cider vinegar and whisk, then gradually add the vegetable oil, whisking all the time until thick and creamy. Add the shallot, garlic, parsley, mint, basil and thyme, and whisk once more, then season with salt and pepper, and set aside.
  2. Preheat the grill to high. Butter an oven tray all over the base, then season with salt and pepper. Lay the salmon slices on the tray in two batches of four overlapping slices, then set aside.
  3. Heat a frying pan until hot. Add the shallot, vermouth and white wine, and cook for about 5 minutes, until reduced by half. Add the double cream and cook the sauce for 2–3 minutes until reduced and thickened.
  4. Meanwhile, put the salmon under the grill for 3 minutes until just cooked through.
  5. Season the sauce to taste with salt and pepper, then remove from the heat and stir in the sorrel. Spoon onto a serving plate and carefully lay the salmon slices on top.
  6. Toss the salad leaves with some of the dressing and serve alongside. The rest of the dressing will keep in a jar in the fridge for a few days.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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