Salmon with sorrel sauce, apple & mooli salad
A clean and refreshing summer dish from Ed Smith that shows off the merits of sorrel
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 boroughmarket.org.uk.
Cooking tools:
- Kitchen scale
- Measuring spoon
- Cutting board
- Chef's knife
- Peeler
- Mandoline
- Saucepan
- Stove
- Blender
- Pitcher
- Mixing bowl
- Skillet
- Fish spatula
- Plate
Ingredients
- 1 shallot, finely chopped
- 20g butter
- 60g dry vermouth
- 60 frozen peas (iced weight)
- 110g crème fraiche
- 70g sorrel leaves, shredded
- A pinch of sea salt
- A tiny squeeze of lemon
- 1 egg yolk
- 4 salmon or trout fillets
- 4 inches of Japanese mooli
- 1 granny smith apple
- Juice of ½ lemon
- Sea salt
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