Ingredients

• handful fresh parsley
• handful fresh dill
• handful fresh chives
• 1 sprig fresh tarragon
• 4 salmon escalopes, skinned and boned
• 75g / 3oz each salmon escalopes (weight each)
• 4 shallot, finely chopped
• a little seasoned flour
• 1/4 glass dry white wine
• 2 tbsp olive oil
• 85ml / 3fl oz double cream
• 100g / 4oz butter, diced
• dash white wine vinegar
• 450g / 1lb sorrel, stalks removed, finely chopped
•   seasoning

Method

1. Place shallot and wine in a pan and reduce to about one tablespoon. Pour in cream and cook over a low heat for about 40 minutes until thick. Season and add the wine vinegar.
2. Place the parsley, dill, chives and tarragon in a liquidiser and whizz until finely chopped. Pour in the sauce and blend well.
3. Lightly coat the salmon in flour. Heat the oil in a large frying pan. Cook the salmon, skin side down, for 2 minutes, turn and cook for 1 minute. Keep warm.
4. Transfer the sauce to a large pan and bring to the boil. Remove from the heat and whisk in the butter. Stir in the sorrel and divide among serving plates. Place salmon on top and serve immediately.