Salmon with sorrel

Wash the sorrel, dry it, cut off the stalks Pieces of salmon clear of skin, dark fat and about Ingredients:

• fresh salmon - 4 Pieces
• cream - 200 milliliters
• Sorrel - 4 Cups ((4 handfuls))
• dry white wine - 1 glass
• salt, pepper - - To taste
• seasonings for fish - 2 Art. spoons

Instructions

Wash the sorrel, dry it, cut off the stems. Cut the salmon pieces from the skin, dark fat and fry on both sides. Cover the hot pieces with aluminum foil. Leave it. Preparation of the oxalic sauce: in the frying pan where the fish was roasted add 2 tablespoons of seasoning for fish, 1 glass of dry white wine and carefully move with a wooden spatula, and leave on medium heat until about half will remain. Add the sorrel to the frying pan, mix gently ... ... After a few seconds they will be soft, and unfortunately, lose their beautiful green color. Add the liquid cream, bring to a boil, then salt and pepper. Leave to thicken to your taste, check the sauce and sorrel for taste. The sauce is ready. Serve hot. In the center lay the fish, pour the sauce. Serve with rice, for example.

Servings: 4