A classic sauce for salmon. Based on a reduction of white wine and cream, this sauce may be made in advance with just the last minute addition of sorrel.
Recipe provided by Fiona at recipes2share.com
- Serves 3
- Cooking Time 30 mins
- Preparation Time 5 mins
- 1 Shallot or Small Onion, Finely Chopped
- 250ml of Stock
- 60ml of Dry White Wine
- 2 tbs of Dry White Vermouth
- 200ml of Cream
- Juice from 1/2 a Lemon
- Salt & Ground White Pepper
- A Handful of Sorrel Leaves
1. Place the chopped onion in a saucepan with the stock, wine and vermouth, simmering for about 20 minutes until there is a syrupy liquid of about 50ml.
2. Meanwhile, reduce the cream by half by pouring into a small saucepan and gently simmering for about 10 minutes.
3. Strain the stock liquid into a clean saucepan, pressing lightly to ensure all the liquid passes then pour in the reduced cream. Add the lemon juice and season to taste.
4. Remove the central fibrous stalk from the sorrel, finely shredding the leaves. Add to re-heated and now warm sauce, where the leaves will quickly wilt.
Recipe provided by Fiona