Salmon with sorrel sauce
“Curious cooks never stop adding new techniques or tastes to their repertoires.”
- 6 x 150g portions salmon
- olive oil
- salt and pepper
- 1 quantity sauce vin blanc with sorrel (see Stephanie Alexander's recipe on cuisine.com.au)
Lemon salt
- lemons
- good quality salt - Murray Valley salt works well for this
Based on the classic recipe from Restaurant Troisgros in Roanne, southern France.
Method
Remove skin and all pin bones from salmon (tweezers work well). Place fish inside a plastic bag and with the flat side of a meat mallet gently flatten the fattest part of the fish. Remove from plastic bag, brush with olive oil, season with salt and pepper and set aside until all fish are flattened.
Heat 1 or 2 non-stick pans to very hot.
Have the sorrel sauce completed and pushed to a warm spot on the stove and the serving plates heated.
Place salmon pieces in the pans with the less-attractive side down. Cook for 30 seconds. Turn and cook for a further 15 seconds.
Spoon a portion of sauce on each plate and spread a little using the back of a spoon. Place fish in centre of plate and add a few flakes of lemon salt (see recipe below).
Serves 6
For the lemon salt
Carefully peel just the zest from lemons into strips. Place on a rack and dry in a very low oven (100C) until completely dehydrated - maybe 2 hours. Remove from the oven and cool.
In a mortar pound the lemon zest to a coarse powder. Measure. For every teaspoon of pulverised lemon, add 3 tablespoons of salt.
Return salt and lemon to the mortar and work together. Store in a screw-top jar in a dry place.
