Escalopes of salmon with sorrel sauce

James Martin's sharp tangy lemon-scented sorrel sauce cuts through the richness of flavoursome salmon in this tasty recipe
By James Martin
Escalopes of salmon with sorrel sauce
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the salmon

  • 4x75-100 g escalopes salmon
  • 25 g butter
  • 2 tbsp olive oil

For the sauce

  • 25 g butter
  • 1/2 onion, chopped
  • 2 cloves garlic, finely chopped
  • 50 ml dry vermouth, such as Noilly Prat
  • 300 ml chicken stock
  • 100 ml double cream
  • 200 g frozen peas
  • 2 tbsp lemon juice
  • 6 large sorrel leaves, stalks removed


1. Make the sauce first: melt the butter in a medium pan and gently cook the onion and garlic for 2 minutes. Stir in the dry vermouth and stock, followed by the cream.

2. Add the peas to the pan, season with salt and pepper and add the lemon juice. Bring to the boil and add the sorrel leaves. Remove from the heat.

3. To make the salmon: heat the 2 tbsp olive oil in a frying pan. Lay 3 salmon pieces together and then place in the hot pan, skin side facing up with the butter. Cook for 1 minute then turn the salmon over and remove the pan from the heat. The salmon will continue to cook.

4. To serve: spoon the sauce into a dish and serve the salmon on top.

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