Salmon with sorrel

Salmon with a slight sourness of sorrel is the perfect combination.

Ingredients

• Fresh Salmon - 4 Parts
• Cream - 200 Milliliters
• dry white wine - 1 Glass
• Salt, pepper - To taste
• Seasoning for fish - 2 tbsp. spoons

Directions

1. Wash sorrel, dry, cut off the stems
2. Peel the salmon pieces of skin, dark fat and fry on both sides
3. Cover the hot pieces with aluminum foil. Leave. Preparing the sorrel sauce: in the pan where the fish was fried, add 2 tablespoons of fish seasoning, 1 glass of dry white wine and carefully move with a wooden spatula, and leave on medium heat until about half is left.
4. Add sorrel to the pan, stir gently
5. After a few seconds, they will be soft and unfortunately lose their beautiful green color.
6. Add liquid cream, bring to a boil, then salt and pepper. Leave to thicken to your liking, check the sauce and taste the sorrel. The sauce is ready.
7. Serve hot. Place the fish in the center, pour over the sauce. Serve with rice, for example.