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Sorrel sauce

for 1 litre

White fish sauce

  • For the sauce, heat the fish fumet and add the Debic Culinaire Original.
  • Reduce by two thirds and season if necessary with the reduced wine.


Sorrel purée

  • For the sorrel purée, briefly blanch the sorrel and spinach.
  • Blitz the sorrel and spinach in a food processor together with the water.
  • Pass through a fine sieve and mix in the xanthan gum.
  • Pass through a fine sieve and set aside.

White fish sauce

  • 200 ml Debic Culinaire Original
  • 300 ml fish fumet
  • 10 ml reduced wine


Sorrel purée

  • 100 g sorrel
  • 20 g spinach
  • 20 ml water
  • 2 g salt
  • 1 g xanthan gum

Serving suggestions

  • Slowly heat the salmon in a dry, non-sticking pan without colouring the salmon.
  • Turn to the other side and heat for approximately two more minutes.
  • Leave to rest in the hot pan off the heat until the salmon has the right cuisson and moist in the centre.
  • Arrange the fish sauce in the centre and spoon big dollops of sorrel purée onto the ends.
  • Take the back of a spoon and cut through the dollops of sorrel purée to create a nice decoration in the sauce.
  • Arrange the fish in the centre of the plate.
Used products