Looking good? No, it's not an elegant dish, but believe me: it tasts great. So I decided to share it with you
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). Lay them on a lightly oiled baking sheet, brush with a little more oil and season with salt.
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.
Grill the salmon escalopes for 1 minute. To serve, lay the salmon slices on warmed plates, 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
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