Escalopes of salmon with a sorrel sauce

Looking good? No, it's not an elegant dish, but believe me: it tasts great. So I decided to share it with you

Brush 2 plates lightly with olive oil en sprinkle some salt and white pepper on them before placing them in a 70°C oven to warm.

Remove any bones from 400g 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). 

Put 200 ml fish stock, 40 ml double cream and 25 ml Noilly Prat into a medium pan and boil briskly until reduced by three quarters (it will take 15-20 minutes). Meanwhile, wash 10g sorrel leaves, remove the stalks and finely shred the leaves. Set aside. Heat the grill to high.

When the fish stock and cream mixture has reduced to the required amount, add the another 25 ml cream, 30g unsalted butter and the juice from 1/2 lemon. Reduce a little more until it forms a thick, creamy, rich sauce.

Put the salmon escalopes on the 2 warmed plates

Put under the hot grill till just done, inside the salmon should remain raw. Don't walk away, it's a matter of seconds!  Pour over some of the buttery sauce and sprinkle generously with sorrel.

I served it with panfried baby potatoes on the side to soak up the wonderful sauce

(Here Rick Steins original recipe)