Pan-fried salmon fillet with green butter
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 170 g; (6oz) portions | |
| ; salmon fillet, skin | ||
| ; on | ||
| Little oil | ||
| Lemon wedges to serve | ||
| Few sprigs parsley and lengths chives | ||
| 1 | small | Hand sorrel leaves |
| 1 | tablespoon | Chopped parsley |
| 1 | tablespoon | Chopped chives |
| 110 | grams | Unsalted butter; (3 1/2oz) |
Directions
FOR THE GREEN BUTTER SAUCE
First the butter. Put everything into the processor and process. If you don't have a processor, chop the sorrel and other herbs finely, then beat into the butter. Either way, scrape the butter onto a sheet of silver foil, pat into a sausage shap, roll up and chill in the fridge until needed.
About half an hour before cooking, season the salmon fillets with salt and pepper. When you are nearly ready to eat, heat a little oil in a saucepan.
Cook the salmon, cut side down first for 3-5 minutes, without moving it around at all. Then turn the fish over and leave to cook for a further 3 minutes or so until the salmon is cooked but still has a line of translucent, darker pink flesh in its centre. This slight undercooking keeps the salmon moist and tender. Any more and it is dry, and much duller to eat.
Lay the salmon on warm serving plates and top with a slice or two of green butter. Tuck a lemon wedge in on the side, add the parsley and chives and serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.