Salmon with Sour Cream and Sorrel Sauce
⏳ Time
25 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
This recipe uses several types of acidity: citric, malic, tomato, sorrel, and lactic. Together, they create a very delicate, penetrating unity in the sauce. The degree of doneness for the salmon is a personal choice. If the quality of the fish and your aesthetic sense allow, it's better to leave the salmon slightly undercooked in the center. If you have doubts about either, cook the salmon thoroughly.
Ingredients
- Spanish onions - 1 head
- Cider - 15 fl oz
- Sorrel - 5 oz
- Sour Cream - 5 oz
- Lemon - 1 piece
- Tomatoes - 2 pieces
- Salmon - 30 oz
- Butter - 0 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
On high heat, reduce the mixture of cider and finely chopped red onion by one third. Add sour cream, lemon juice, and sorrel, and simmer for a couple of minutes, stirring constantly.
Step 2
Then add the peeled and finely chopped tomatoes, season with salt and pepper, and remove from heat.
Step 3
Sear the salmon pieces in butter for two minutes on each side, then serve topped generously with sauce.
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