Salmon fillet with fresh sorrel & spinach sauce
Sorrel has a sharp, crisp taste and is delicious with spinach. The base for the sauce can be made a day ahead; just reheat gently when ready to serve and add the spinach and sorrel.
- Preheat the oven to 180C/350F/Gas 4.
- Place each salmon fillet on top of a piece of greaseproof paper, place a knob of butter and slice of lemon on top of the fish. Draw the edges of the paper together to make a parcel, leaving enough room inside for the steam to circulate during cooking, then fold over the edges of the paper to seal. Cook in the oven for 20 minutes.
- For the sauce, place the melted butter, lemon juice, flour, crème frâiche and egg yolk into a food processor or blender and pulse until smooth. Season with sea salt and freshly ground black pepper then blend again.
- Pour the blended mixture into a heatproof bowl and set the bowl over a pan of barely simmering water. Whisk continuously over a low heat for about 10 minutes until thick and fluffy then add the sorrel and spinach and heat gently for a few minutes. Check the seasoning and serve hot with the cooked salmon.
- 6 salmon fillets
- knob of butter
- 6 slices lemon
- For the sauce
- 75g/2¾oz butter, melted
- ½ lemon, juice only
- 2 tsp plain flour
- 300ml/½ pint half-fat crème frâiche
- 1 free-range egg, yolk only
- sea salt and freshly ground black pepper
- 25g/1oz sorrel, finely chopped
- 25g/1oz spinach, finely chopped