Wild salmon with sorrel hollandaise

Sorrel brings an extra tangy edge to James Nathans wild salmon dish
By James Nathan
Wild salmon with sorrel hollandaise
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the pea purée

  • 200 g frozen petit pois
  • 2 knobs butter
  • 1 tbsp chopped sorrel, plus a few whole leaves to garnish
  • dash olive oil
  • 1/2 wild salmon, about 700g in weight, skinned, pinboned and sliced into long escalopes
  • red amarinth micro herbs
  • borage, flowers, optional

For the hollandaise

  • 125 ml white wine vinegar
  • 1 bay leaf
  • 1 tsp white peppercorns
  • 225 g unsalted butter
  • 3 medium egg yolks
  • 1-2 tsp lemon juice
  • 15 g sorrel, large stalks removed and leaves finely shredded then roughly chopped


1. For the pea purée: tip the frozen peas into a pan one third full of boiling water and simmer for 2-3 minutes or until cooked. Refresh in a bowl of iced water. Drain well. Purée in a blender then return to a dry pan with a small knob of butter and the chopped sorrel. Keep warm.

2. For the sorrel hollandaise: put the white wine vinegar in a small saucepan with the bay and peppercorns. Reduce to 1 tbsp. Melt 1 knob of butter and keep at blood temperature.

3. Put the egg yolks in a bowl set over a pan of gently simmering, not boiling, water, and strain in the reduced vinegar, to remove the peppercorns and bay leaf. Whisk the yolks until thickened. Carefully and continuously whisk in the butter, pouring in just a little at a time, to form a rich hollandaise, making sure the water under the pan does not get too hot. Season to taste with salt and lemon juice. Remove from the heat, then stir in the chopped sorrel.

4. Heat a bit of oil and a knob of butter in a separate pan, then flash fry the salmon for a couple of minutes either side.

5. Lay each piece of fish on a spoonful of pea purée. Spoon over some hollandaise, then garnish with whole sorrel leaves, red amarinth and borage flowers, if using.

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