Recipe - Roast Salmon Fillet With Sorrel Sauce

1 Piece salmon fillet
Salt and freshly ground
black pepper
2 tablespoon Extra virgin olive oil

SORREL SAUCE
300 ml Fish stock
1 Squeeze fresh lemon juice
1 Piece star anise
1 lg Hand fresh sorrel leaves
Sugar to taste
90 g Unsalted butter; (chilled)

Preheat oven to 200C/gas 6. Skin & bone salmon fillet. Heat & dry cast iron
pan or a griddle until evenly hot. Sear salmon, oiled side down. Do not
attempt to move fish until a crisp golden surface has formed, at which
point salmon will lift easily out of pan with a pallet knife. Moving fish
too soon will leave flakes sticking to pan, including your crispy topping
and spoil the presentation.

Bake in a preheated oven for 35 minutes, depending on thickness of salmon,
until just cooked. Fish will be firm to touch yet with a pearly pinkies in
the middle.

Pour stock and lemon juice into pan with star anise.Bring to the boil and
reduce by half. Whisk chilled butter a little at a time into the sauce to
thicken it and give it a gloss. Remove star anise. Add salt and pepper to
taste.

Roll up sorrel leaves & shred finely with a sharp knife, this is called a
chiffonade.

Stir sorrel chiffonade quickly into sauce at last moment & check seasoning;
add a little sugar if necessary. Sorrel will turn bright green & give a
citrus flavour. Pour sauce around salmon, serve immediately, or colour will
be lost.

DISCLAIMER(c) Copyright 1996 SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.