Add a woodland twist to summer salmon with this Tom Kitchin recipe for pan fried wild salmon, vegetables and sorrel beurre blanc

  • 20
  • 4
  • Medium
Salmon works remarkably well with all of the wonderful fresh green vegetables and herbs that are in season over summer. A clean, fresh beurre blanc is one of my favourite sauces to complement the fish – it’s very simple and balances the flavour of the sea perfectly. Recently I’ve been marrying salmon with wood sorrel at the restaurant, and for me, the combination just sings of summer. Wood sorrel is a delicate little woodland plant that grows in clusters, distinctive thanks to its three flat leaves and white flowers with faint purple veins, which make them easy to spot. But the most impressive thing about these wee leaves is their flavour. Once you bite into the sorrel you experience a wonderful zest – a sweet and sour lemon flavour which mellows when it’s cooked, bringing real freshness to a dish. I highly recommend you try giving a twist to your salmon dishes this summer, and you’ll never find them boring again.

Ingredients

  • 2 medium carrots
  • 2 large fennel bulbs
  • 2 green courgettes
  • sea salt
  • bowl of iced water
  • 2 round radishes
  • 2 shallots
  • cracked black pepper
  • 100ml white wine
  • 2 tbsp whipping cream
  • 250g unsalted butter (refrigerated)
  • juice of ½ a lemon
  • 2 tbsp sherry vinegar
  • 4 wild salmon fillets (approximately 120g)
  • vegetable oil for frying
  • 1 sprig of wood sorrel
  • 100g samphire – tips only
  • small sprig of cloves

Method

Pan fried wild salmon, vegetables and sorrel beurre blanc

Cut the carrots into 5mm dice and set aside. Separate the layers of the fennel and cut circles of them using a round cutter.

Using a melon baller, cut rounds from the courgettes. Trim the white part off to make discs of green courgette.

Bring a large pan of water to the boil and season generously with salt. Using a blanching basket or slotted spoon, cook the vegetables separately until tender, then transfer to iced water. Once cool, drain into a colander.

Cut the radish into 2mm dice.

To make the beurre blanc, thinly slice the shallots and add to a pan with a pinch of black pepper. Cover with white wine and bring to the boil. Boil until reduced then add the whipping cream.

Cut the butter into 1cm dice and whisk into the shallot mix little by little over a medium-low heat until it is all incorporated. Pass through a fine sieve and season to taste with salt, lemon juice and sherry vinegar.

Keep the sauce in a warm place.

Heat the oven to 180C/Gas Mark 4.

To cook the salmon, heat a large, heavy-based pan over a high heat and add 2 tablespoons of vegetable oil.

Season the salmon all over with salt and then place skin side down in the pan and press gently.

Cook on the heat for 30 seconds then place in the oven for about 3-4 minutes until just cooked. In the centre, the fish should be 37C.

To serve, heat the vegetables and diced radish in the beurre blanc then add the sorrel and samphire, leaving some as a garnish.

Place the salmon on top and garnish with the sorrel, cracked black pepper and cloves.

 

 

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About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.

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About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.