Salmon with Sorrel Sauce

Name: Salmon with Sorrel Sauce
Ingredients: 4 thick slices (about 1.2 a centimetre in width) of salmon fillet, cut diagonally; Salt; pepper; 2 tablespoons olive oil; 25ml Noilly Prat, or any dry vermouth; 200ml fish stock; 200ml double cream; 50g butter; 1 small bunch of sorrel, shredded

www.jamesmartinchef.co.uk

Sorrel sauce is made with vermouth, fish stock, cream, butter, and shredded sorrel. It's a great way to bring different flavours to an every day ingredient.

View full recipe on www.jamesmartinchef.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.

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Ingredients

4 thick slices (about 1.2 a centimetre in width) of salmon fillet, cut diagonally
Salt
pepper
2 tablespoons olive oil
25ml Noilly Prat, or any dry vermouth
200ml fish stock
200ml double cream
50g butter
1 small bunch of sorrel, shredded