Sorrel sauce

A recipe for sorrel sauce - for 1 litre

Main course Fish Dinner


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


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.


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.