Preparation time
less than 30 mins
cooking time
30 mins to 1 hour
Serves
Serves 6
Sorrel has a sharp, crisp taste and is delicious with spinach. The base for the sauce can be made a day ahead; just reheat gently when ready to serve and add the spinach and sorrel.
Mary Berry recipes
From
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Ingredients
- 6
salmon fillets - knob of
butter - 6 slices
lemon
For the sauce
- 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
Method
-
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.