INGREDIENTS

INSTRUCTIONS

Preheat oven to 200C/gas 6. Skin & bone salmon fillet. Heat & dry  cast
iron pan or a griddle until evenly hot. Sear salmon, oiled side  down.
Do not attempt to move fish until a crisp golden surface has  formed,
at which point salmon will lift easily out of pan with a  pallet knife.
Moving fish too soon will leave flakes sticking to pan,  including your
crispy topping and spoil the presentation.  Bake in a preheated oven
for 3-5 minutes, depending on thickness of  salmon, until just cooked.
Fish will be firm to touch yet with a  pearly pinkies in the middle.
Pour stock and lemon juice into pan with star anise.Bring to the boil
and reduce by half. Whisk chilled butter a little at a time into the
sauce to thicken it and give it a gloss. Remove star anise. Add salt
and pepper to taste.  Roll up sorrel leaves & shred finely with a sharp
knife, this is  called a chiffonade.  Stir sorrel chiffonade quickly
into sauce at last moment & check  seasoning; add a little sugar if
necessary. Sorrel will turn bright  green & give a citrus flavour. Pour
sauce around salmon, serve  immediately, or colour will be lost.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 663
Calories From Fat: 645
Total Fat: 73.4g
Cholesterol: 193.5mg
Sodium: 301.1mg
Potassium: 64.5mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: 2.2g
Protein: 1.2g