Salmon with sorrel cream sauce

Salmon with sorrel cream sauce

Fast Cooking
Tara Fisher

I grow sorrel in the garden, and you can sometimes find it in supermarkets too. The key is not to overcook it, or it will discolour and taste bitter. It’s used in many dishes around the world, mainly in sauces and soups, and I’ve had it in salads in Vietnam and Portugal. It works really well with salmon here, and would work with any other oily fish too.


Quantity Ingredient
1 small celeriac
milk, to cover
75g butter
50ml olive oil
4 x 200g salmon fillets, skin on
1 shallot
1 bunch sorrel
75ml white wine
200ml fish stock
200ml double cream
1 lemon, zested and juiced
300g purple sprouting broccoli
sea salt
freshly ground black pepper


  1. Peel and cut the celeriac into small dice. Place in a saucepan with the milk and 50g butter, bring to the boil and simmer for 10 minutes, until tender. Drain and mash, then season with salt and pepper. Set aside and keep warm.
  2. While the celeriac is cooking, heat the oil and 25g butter in a large frying pan, add the salmon and cook for 3 minutes on each side. Transfer to a warmed plate and keep warm.
  3. Meanwhile, chop the shallot and tear the sorrel into pieces. Once the salmon is cooked and removed from the pan, fry the shallot in the same pan for 1 minute, then add the wine. Bring to the boil, reduce the heat and add the fish stock and cream. Season with salt and pepper, then add the lemon juice and sorrel.
  4. Bring a pan of water to the boil and steam the broccoli for 2 minutes. Toss the broccoli in the lemon zest and serve it with the salmon, mashed celeriac and sorrel sauce.
James Martin
Saturday Kitchen
quick meals
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