Salmon in Sorrel Sauce

Season the salmon fillets with salt and pepper and roast them in a frying pan with butter over low heat for 3 min on each side. Cover with a lid, remove from the heat and cook for another 5 min.

Sauté the shallot in a saucepan with butter, add the fish stock and mix in the yolks on the spot. Remove the saucepan from the heat and when the sauce thickens, continue to stir heartily until the bottom of the saucepan has cooled. Next, stir in the brown butter and sorrel. Season the sauce heavily with salt and freshly ground pepper. Arrange sauce on a plate and place salmon on top. Serve with long-grain rice.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything at hand!

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