Salmon And Sorrel With Vermouth
This recipe combines the richness of grilled salmon with a creamy sorrel and vermouth sauce, creating a delightful dish bursting with flavors. The house dressing adds a creamy and tangy touch, complementing the salmon perfectly. Enjoy the combination of fresh herbs and bold flavors in this elegant dish.
— Constant Cookbook
Ingredients
- 1 free-range egg yolk
- 1 tsp English mustard
- 2 tsp clear honey
- 2 tbsp cider vinegar
- 150ml/5fl oz vegetable oil
- 1 banana shallot
- 1 garlic
- 2 tbsp finely chopped fresh flatleaf parsley
- 1 tbsp finely chopped fresh mint
- 1 tbsp finely chopped fresh basil
- 1 tbsp finely chopped fresh thyme
- and freshly ground saltblack pepper
- 40g/1½oz butter
- 200g/7oz salmon
- 1 shallot
- 5 tbsp vermouth
- 5 tbsp white wine
- 150ml/5fl oz double cream
- 75g/2½oz fresh sorrel
- 1 bag green salad leaves
Instructions
- For the house dressing, if making, whisk together the egg yolk, mustard, honey and cider vinegar in a bowl until well combined. Gradually add the vegetable oil in a thin stream, whisking continuously, until the mixture thickens to a creamy mayonnaise.
- Stir in the shallot, garlic and herbs, then season, to taste, with salt and freshly ground black pepper. Set aside.
- For the salmon and sorrel, preheat the grill to its highest setting.
- Grease an oven tray with butter, then season with salt and freshly ground black pepper. Lay the salmon slices on the tray, overlapping them slightly, then set aside.
- Heat a frying pan over a high heat. Add the shallot, vermouth and white wine and bring to the boil, then reduce the heat until the mixture is simmering and simmer for 4-5 minutes, or until the volume of liquid has reduced by half.
- Pour in the double cream and continue to simmer for 2-3 minutes, or until the volume of liquid has reduced slightly and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper, then remove from the heat and stir in the sorrel.
- Meanwhile, grill the salmon for 2-3 minutes, or until just cooked through.
- To serve, carefully pour a pool of the sorrel and vermouth sauce into the centre of two serving plates. Lay the grilled salmon slices on top. Serve the salad leaves alongside, drizzled with 50ml/2fl oz of the house dressing, if using.
Cook Time
10M
Prep Time
PT1H
Yield
Serves 2
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