Norwegian salmon with sorrel cream sauce


Ingredients 14
Servings 6
Time

Ingredients

  • 30
    ml
    butter
  • 1
    kg
    filleted Norwegian salmon
  • SAUCE
  • 100
    g
    fresh button mushrooms, sliced
  • 1
    small onion, sliced
  • 1
    bay leaf
  • 15
    white peppercorns, crushed
  • 2
    sprigs thyme
  • 1
    Litres
    fish stock (see recipe)
  • 200
    ml
    dry white wine
  • 200
    ml
    vermouth
  • 500
    ml
    cream
  • 250
    g
    sorrel or spinach
  • 20
    ml
    butter
 

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.
 

Read more on: fish/seafood  |  bake
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.