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
• finely chopped
• 1 garlic clove
• finely chopped
• 2 tbsp finely chopped fresh flatleaf parsley leaves
• 1 tbsp finely chopped fresh mint leaves
• 1 tbsp finely chopped fresh basil leaves
• 1 tbsp finely chopped fresh thyme leaves
• salt and freshly ground black pepper
• 40g/1½oz butter
• for greasing
• 200g/7oz salmon fillet
• cut lengthways into 8 thin slices
• 1 shallot
• finely sliced
• 5 tbsp vermouth
• 5 tbsp white wine
• 150ml/5fl oz double cream
• 75g/2½oz fresh sorrel leaves
• de-veined
• very finely sliced
• 1 bag green salad leaves
• to serve

Directions

• 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.