Sorrel is a common ingredient in Hungarian home cooking, and creamed sorrel is sold frozen in blocks just like spinach. Sorrel sauce is eaten with boiled meats or just plain with boiled potatoes. In the past, I missed it terribly as it was not available in Austria, and I am sooo happy to finally have found some sorrel seeds so now I can grow it on my balcony and need not go without. It has a lovely tanginess that goes fabulously with salmon.
Ingredients: 2 salmon filets, a bumch of sorrel, 2 shallots, 1 tsp cornflour, 4 tbsp soured cream, rapeseed oil, salt, white pepper
- Finely chop the shallots, cut the sorrel into thin strips
- Sauté the shallots in a little oil until translucent, scoop out of the pan and set aside.
- Season the salmon with salt and pepper, then fry for two minutes each side, and set aside. The salmon will still be raw in the middle at this stage.
- Add the sorrel to the pan, stir, then add a cup of water and bring to the boil. Cook for a minute or two.
- Stir the cornflour into the soured cream, then add to the sorrel sauce. Bring to the boil, then take off the heat.
- Add the salmon filets to the sauce and let it rest for a couple of minutes. I like my salmon to be almost-on-the-translucent side. If you prefer it to be thouroughly cooked, return the pan to the heat for a couple of minutes. But honestly, if you like Sushi, and your salmon is fresh, the less you cook your salmon the better!
- Serve with boiled potatoes and some braised radishes.