Salmon with sour cream and sorrel sauce
4 servings
25 minutes
Salmon with sour cream and sorrel sauce is a refined dish of Russian cuisine that embodies the harmony of flavors and the freshness of natural ingredients. Historically, sorrel has been widely used in Russian gastronomy, adding a pleasant tartness to dishes. In this recipe, it combines with delicate sour cream and aromatic cider to create a creamy sauce with subtle citrus notes. Fried salmon has a rich, buttery flavor that is excellently complemented by the tangy sauce with tomatoes. This dish is perfect for a family dinner or a romantic evening. Serving it with soft white wine highlights its complex flavor profile, while the combination of simple ingredients makes it both accessible and sophisticated.
1
On high heat, reduce the mixture of cider and finely chopped red onion by one third. Add sour cream, lemon juice, sorrel, and simmer for a couple of minutes, stirring constantly.
- Red onion: 1 head
- Dry cider: 500 ml
- Sour cream: 100 g
- Lemon: 1 piece
- Sorrel: 200 g
2
Then add peeled and finely chopped tomatoes, season with salt and pepper, and remove from heat.
- Tomatoes: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Fry salmon pieces in butter for two minutes on each side and serve generously drizzled with sauce.
- Salmon: 800 g
- Butter: 50 g