Lush pan fried salmon steaks in a creamy homemade fresh sorrel, mustard and white wine sauce… This sorrel recipe is an old family classic, we make this salmon recipe since 3 generations!

Ingredients

• 10,5 oz fresh salmon (300 g)

• ½ cup cream (120 ml)

• 1 small shallot chopped

• 1 cup dry white wine (240 ml), or vermouth

• a handful fresh sorrel leaves

• 1 tbsp mustard seeds

• 1 tbsp unsalted butter

• 1 tbsp olive oil

• 2 tsp strong mustard

• pepper

• salt

Instructions

Rinse and drain the sorrel. Chop it up and put it aside until later. Add the chopped shallot, mustard Add the dry white wine (or vermouth). seeds and the butter to a medium saucepan. Place this over medium heat and gently cook the shallots in the melting butter for 3 minutes.

Let this reduce by at least half over low heat. This will take about 8 to 10 minutes. Then pour in the cream. Season with a pinch of pepper and salt.

Bring the sauce to a simmer and cook for 10 minutes over very low heat. Stir regularly. In the meantime cut the salmon in half. Season both pieces on all sides with pepper and salt. Pour the olive oil in non-stick pan and place it over medium-high heat until hot. Then add the seasoned salmon.

Brown the salmon on all sides until cooked the way you like it. Remove the salmon from the pan and cover with a piece of tinfoil for now. Add the mustard to the cream sauce.

Place the cooked salmon onto plates. Drizzle with the creamy sorrel sauce. Serve immediately.

Pairing

• Beer: Zinnebir

• Brewery: Brasserie de la Senne (BE)

• Volume: 33CL

• Alcohol by volume %: 6%

• Colour: Cloudy orange with a white head

• Scent/aroma: Nose of honey, pollen, and lemon zest, light exotic fruits