Salmon Fillet With Fresh Sorrel And Spinach Sauce
This delicious salmon recipe combines tender fillets with a creamy sorrel and spinach sauce that is bursting with flavor. The fish is baked to perfection in a parcel with lemon and butter, creating a moist and succulent dish that is sure to impress your guests. The sauce, made with crème fraîche and a hint of lemon, adds a luxurious touch to the meal, making it a standout option for a special dinner. Enjoy the delicate balance of flavors and textures in this elegant seafood dish.
— Constant Cookbook
Ingredients
- 6 salmon
- knob of butter
- 6 slices lemon
- 75g/2¾oz butter
- ½ lemon
- 2 tsp plain flour
- 300ml/½ pint half-fat crème frâiche
- 1 free-range egg
- sea salt and freshly ground black pepper
- 25g/1oz sorrel
- 25g/1oz spinach
Instructions
- 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.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 6
Comments
No comments found.