THE EMERALD REEF-POACH

(Our Play on Saumon à l'Oseille / Salmon with Sorrel)

THE EMERALD REEF-POACH

Ingredients: 2 Salmon fillets, 100g Fresh Sorrel or Spinach (shredded), 100ml Double cream, 50ml Dry White Wine, 1 Lemon (juiced), 1 tsp White pepper, 1 tsp Salt...

Ingredients

  • 2 Salmon fillets
  • 100g Fresh Sorrel or Spinach (shredded)
  • 100ml Double cream
  • 50ml Dry White Wine
  • 1 Lemon (juiced)
  • 1 tsp White pepper
  • 1 tsp Salt

Cooking Method

  1. The Scorch Sear salmon in a pan for 2 minutes skin-side down; remove.
  2. The Bloom Add white pepper and wine to the pan with a 20ml splash of water; the sizzle will release the aromatics.
  3. The Swell Add cream; simmer for 2 minutes. Stir in the sorrel/spinach until it wilts into a green silk.
  4. The Marriage Return salmon; simmer gently for 3 minutes until poached through and lacquered.
  5. The Final Flourish Finish with a massive hit of raw lemon zest and fresh dill.

Cuisine: French

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