Manna from Le Manoir
But since the chefs there can’t cook for all of us, all of the time, here’s one you can do at home.
Saumon à l’oseille
Salmon with sweet-scented sorrel accompanied by fresh parmesan, with seasonal Provençal-style vegetables
170 grammes fresh salmon
A handful of fresh sorrel
3 tbsp homemade fish stock
25 cls fresh cream
Pinch of salt and freshly ground pepper
Poach salmon for seven minutes in boiling water; set aside.
Roughly chop the sorrel and add to simmering stock, simmer for a few seconds, season and finally add the cream.
Decorate your plate with braised courgette, grilled vine tomatoes, creamed potatoes, steamed broccoli, parmesan shavings and beetroot and leek sprouts.
Bon appétit!
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