Cook what you grow
Salmon with Sorrel Sauce
The classic French pairing: seared salmon under a cream sauce finished off the heat with a handful of sorrel, which melts to lemony green in seconds.
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Ingredients
serves 4From the garden
- 3 cups sorrel leaves, stems stripped, leaves stacked and cut into ribbons · loosely packed, about 2 oz; it is the lemon in the sauce, not the body of the dish
- 2 small shallots, finely minced
From the pantry
- 1½ lb salmon fillets · 4 fillets, skin on
- ½ cup dry white wine · dry vermouth is the older choice and works beautifully
- ¾ cup heavy cream
- 2 tbsp butter
- 1 tbsp olive oil · for searing
- salt · to taste
- black pepper