Salmon Steaks with Sorrel Sauce

Page 92

Cuisine: French | Course Type: Main Courses

(1 review)

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Recipe Review

A good enough version of this classic, which is easy to make.

Used fillets rather than steaks, because that's what 23 prefer.

The instructions are a bit odd, though. A photo clearly shows putting whole sorrel leaves into the sauce, but the photo of the completed dish shows that the sorrel has been chopped. In the end, is buzzed the sauce briefly with my immersion blender to get the sorrel into bits. Think I might remove some of the bigger stems also.

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