Pan-Fried Salmon with a Creamy Sorrel Sauce

Pan-seared salmon fillets served over a rich reduction of shallots, fish stock, vermouth, cream, and fresh torn sorrel leaves.

Dinner Seafood Salmon High Protein French

Estimated Nutrition

Calories

903.6

kcal / serving

3614.4 kcal total

Carbs

4.1g

per serving

16.4 g total

Fat

76.3g

per serving

305.2 g total

Protein

43.7g

per serving

174.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Clarified Butter

Solids removed

200

Double Cream

Fruits

0.5

piece

Lemon Juice

Juice only

Liquids

400

Fish Stock

150

Vermouth

Or dry white wine

NutsSeeds

gram

Salt

To taste

gram

Black Pepper

Freshly ground

bunch

Sorrel Leaf

Torn

OilsFats

Olive Oil

Seafood

800

Salmon Fillet

Skin off

Vegetables

piece

Shallot

Finely chopped

Method

Portion the sauce onto plates and top with the salmon.

Flip the salmon and cook for a few seconds over medium heat.

Season the top side of the salmon with salt and pepper.

Sear the salmon on one side for 3 to 4 minutes.

Heat the clarified butter and oil in a non-stick pan.

Stir in the torn sorrel leaves at the final moment.

Add the cream and season with salt, pepper, and lemon juice.

Combine shallot, fish stock, and vermouth in a pan.

Boil the mixture and reduce the liquid by half.