Norwegian salmon with sorrel cream sauce

Fairlady
6 servings
Rate this recipe
Fish/Seafood

By Food24 November 03 2009
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Ingredients (13)

30.00 ml butter
1.00 kg salmon — Norwegian variety, fillet
SAUCE
100.00 g button mushrooms — sliced
1.00 onion — small, sliced
1.00 bay leaves
15.00 white pepper — crushed
2.00 fresh thyme — sprigs
1.00 Litres stock — fish
200.00 ml wine — dry white
200.00 ml vermouth
500.00 ml cream
250.00 g fresh sorrel — or spinach
20.00 ml butter
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Method:

SAUCE: Heat mushrooms, onion, bay leaf, peppercorns, thyme and stock in a saucepan. Boil briskly, uncovered, until reduced to form a syrup, 1 to 2 hours.
Add wine and vermouth and reduce again to a syrup, about 30 minutes. Add cream and reduce until thickened.
Fry sorrel in butter for 1 to 2 minutes and add to sauce.
FISH: Heat 30 ml (2 tbsp) butter until light gold.
Place salmon in a roasting pan, pour brown butter over and bake at 200 ºC for 1 to 2 minutes on each side. Salmon should still be almost rare inside.
Cut into portions and serve with sauce.



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