Ingredients

• 4 x 200g/7oz salmon fillets (skin off)
• 50ml/1¾fl oz clarified butter (butter which has been slowly heated and the milk solids removed)
• 50ml/1¾fl oz olive oil
• 1 small shallot finely chopped
• 400ml/14fl oz fish stock
• 150ml/¼ pint vermouth or dry white wine
• 200ml/7fl oz double cream
• salt and freshly ground black pepper
• ½ lemon
• juice only
• bunch of sorrel leaves
• torn

Directions

• For the sauce
• place the shallot in a pan along with the stock and the vermouth.
• Bring to the boil and reduce by half.
• Add the cream and season with salt and black pepper and lemon juice.
• At the last minute
• throw in the torn sorrel.
• For the fish
• in a non-stick pan
• heat the clarified butter and the oil.
• Sear the fish on one side for 3-4 minutes
• then set aside.
• When ready to serve
• season the top side with salt and pepper.
• Then flip the salmon and cook on the side for a few seconds over a medium heat.
• To serve
• place the sorrel sauce onto a plate and place the salmon on top.