How to Cook Escalopes of Salmon with a Sorrel Sauce | Rick Stein Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cut the salmon fillet into escalopes, slicing at a 45° angle and about half a cm thick, against the skin.

Rub a grilling tray with sunflower oil.

Place the salmon pieces on the grilling tray and season lightly with salt.

Grill the salmon under the grill for about 1 minute, ensuring it remains very undercooked in the center.

Prepare the sorrel sauce by slicing the sorrel leaves into a chiffonade, but do not add them to the sauce yet.

In a sauté pan, add a good slug of white wine and fish stock, bringing it to a boil.

Add about 5 fluid ounces of heavy cream to the boiling mixture and let it boil down, reducing the volume by about 3/4.

Ensure the sauce thickens enough to coat the back of a spoon, indicating it's ready.

Add about 100g of butter and another 100ml of cream to the sauce, whisking until combined and unctuous.

Return the sauce to the heat briefly, then add the sliced sorrel at the last minute before serving.

Remove the salmon from the grill, which should be very undercooked, and pour the sauce over it before serving.

Cooking Techniques

Equipment Needed

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