سلمون سيبيريا المشوي مع صلصة الحميض

Ingredients

• 14 x 180g Siberian salmon fillets (skin on)
• 2100g fresh sorrel leaves (stems removed)
• 3200ml double cream
• 42 shallots (finely chopped)
• 5100ml dry white wine
• 650g unsalted butter
• 71 small cucumber (thinly sliced for pickling)
• 81 small red onion (thinly sliced for pickling)
• 9100ml white wine vinegar
• 101 tsp sugar
• 11Fresh dill
• 12Lemon juice
• 13Sea salt and white pepper
• 142 tbsp capers

Instructions

1. 1Prepare pickled vegetables: combine white wine vinegar, sugar, and a pinch of salt. Pour over sliced cucumber and red onion. Leave to pickle for at least 1 hour.
2. 2Make the sorrel sauce: sweat shallots in butter until soft. Deglaze with white wine and reduce by half.
3. 3Add double cream and bring to a gentle simmer. Add sorrel leaves and wilt for 30 seconds, then blend immediately until smooth and vibrant green.
4. 4Pass through a fine sieve, season with salt, white pepper, and a squeeze of lemon. Keep warm.
5. 5Season salmon fillets with sea salt and white pepper. Grill skin-side down on a very hot ridged grill for 3–4 minutes until the skin is crisp.
6. 6Flip and cook for a further 2 minutes — the centre should remain slightly translucent.
7. 7Pool the vibrant green sorrel sauce on warmed plates. Lay the salmon on top, garnish with drained pickled vegetables, capers, and fresh dill.