Recipe : Salmon with sorrel

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Ingredients

• 4 salmon filets (about 1-1.5 pounds/600g)
  
• 1 shallot
  
• 3.5oz (100g) sorrel and 1.5 tablespoons (20g) butter
  
• 1 small glass of white wine (approximately 50 ml)
  
• 3.5 oz (100g) crème fraiche

Cookware

• 1 large skillet or grill
  
• 1 small pan for the sauce

Preparation

1. Cook the salmon in a pan with a little oil or over the grill, if possible
   
   
   
2. Prepare the melted sorrel using the recipe found here
   
   
3. In a small skillet, sauté the minced shallot in a little butter
   
   
   
4. Add the sorrel
   then the white wine and thicken the sauce with the cream fraiche
   
   
5. Can be served with rice as a side.
   
   
6. Serve with sorrel sauce on warm plates
   

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