Salmon on a sorrel substrate

Ingredients

• butter - 40 g
• 4 fresh salmon fillets 200 g each
• 3 shallots
• 4 sprigs of dill
• vegetable oil - 1 tbsp.
• 100 ml fish broth
• large lemon
• salt
• dry white wine
• 400 ml sour cream
• To decorate:
• 400 g sorrel

Cooking

Step 1

Season the salmon fillet with salt and pepper and set aside. Peel and chop the onion. Rinse the sorrel, remove the stems, chop the leaves. Pour wine and fish broth into a saucepan. Add chopped shallots and cook, stirring, 15 minutes. on a strong fire. Add sour cream and cook, stirring, for another 5 minutes. Enter sorrel, mix. Keep warm. Heat butter and vegetable oil in a frying pan. Fry salmon pieces over low heat for 7-8 minutes. from each side. The fish should be lightly browned. Divide the sorrel mixture among warmed plates. Lay the salmon fillet on top, garnish with lemon wedges and dill sprigs.