Ingredients

• 6 salmon fillets
• knob of butter
• 6 slices lemon
• 75g/2¾oz butter
• melted
• ½ lemon
• juice only
• 2 tsp plain flour
• 300ml/½ pint half-fat crème frâiche
• 1 free-range egg
• yolk only
• sea salt and freshly ground black pepper
• 25g/1oz sorrel
• finely chopped
• 25g/1oz spinach
• finely chopped

Directions

• Preheat the oven to 180C/350F/Gas 4. Place each salmon fillet on top of a piece of greaseproof paper
• place a knob of butter and slice of lemon on top of the fish. Draw the edges of the paper together to make a parcel
• leaving enough room inside for the steam to circulate during cooking
• then fold over the edges of the paper to seal. Cook in the oven for 20 minutes.
• For the sauce
• place the melted butter
• lemon juice
• flour
• crème frâiche and egg yolk into a food processor or blender and pulse until smooth. Season with sea salt and freshly ground black pepper then blend again.
• Pour the blended mixture into a heatproof bowl and set the bowl over a pan of barely simmering water. Whisk continuously over a low heat for about 10 minutes until thick and fluffy then add the sorrel and spinach and heat gently for a few minutes. Check the seasoning and serve hot with the cooked salmon.