Manna from Le Manoir

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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