Wild Salmon with Sorrel sauce
- 1 wild salmon
- 2 eggs
- Big handful of sorrel
- Juice of ½ lemon
- White wine vinegar
- Salt and pepper
- Light olive oil
- White wine
- Whey vinegar ( just use white wine vinegar)
- 1 onion
- Small bunch of chives
Gut the Salmon, carefully remove the Roe, place into a separate and set aside.
Remove the digestive tract and the blood line from Salmon and clean the inside of the fish with plenty of water
To de-scale the Salmon, using the Japanese method, lay the fish onto a cloth – this will prevent the fish from sliding. Without using any force, tuck a knife underneath the fish scales and allow the knife to use long cuts, whilst keeping the knife horizontal. Once de-scaled, hang the fish, this will allow the meat to set.
Fillet the salmon and then remove the rib bones
Scrape alog the ribs with a spoon to keep all the meat left after filleting for tartare
De bone the fish, by pulling the pin bones against the grain
To make the Sorrell Sauce, crack two Eggs and separate the yolks. Add the Egg yolks,
Icelandic Sorrel, the juice of half a Lemon, a splash of Vinegar, Salt and Pepper, a tablespoon of light olive oiland blitz in a food processor until combined.
Cut the Salmon into small chunks, add to an equal amount of Lemon juice, White Wine or Whey Vinegar, a pinch of Salt and Pepper, Onion, Chives and Green Herbs*? And allow to rest for 45 minutes
Once rested, drain off the excess liquid, plate and pour the Sorrell Sauce over the Salmon.