Sorrel has been my favourite purchase from the market recently. It’s just so zingy, fresh and versatile. It pairs beautifully with Veasey’s delicious salmon, on which they do a great bulk buy offer. It’s a bargain!

Initially I was worried about using sorrel in yet another recipe until a conversation with Karen reminded me that seasonality is all about using what you have available in different ways.

I ate this with roasted celeriac, which fits in with my current Ketogenic style of eating. However, I know from experience that this goes really well with a lovely buttery portion of linguine.


Serves 4

  • 4 Salmon supremes (Veaseys)
  • 4 bay leaves (My own)
  • 1 tablespoon olive oil (Elia Olive Oil)
  • 2 cloves garlic, finely chopped (Brockmans)
  • 2 dessertspoon ghee (Hook and Sons)
  • 1 big fat leek (Brockmans) topped, tailed, outer layer removed then thinly sliced. (Keep the discarded bits to make stock with.)
  • 1 dessertspoon pink peppercorns crushed (My own)
  • 50g of Sorrel, destalked and sliced (Wild Country Organics)
  • Half a glass of dry white wine (My own)
  • 1 teaspoon Dijon mustard (My own)
  • 2 tablespoons of cream¬†(Hook and Sons)
  • 4 lemon wedges to serve (Brockmans)


Heat your oven to 160 degrees.

Place the salmon on a roasting tray, season with salt and pepper, drizzle with olive oil and place a bay leaf on top of each supreme. Leave these out until the oven comes to temperature,

Meanwhile in a large heavy bottomed pot gently heat the ghee until melted, then add the garlic and leek and gently fry these on a low heat in the ghee until the leek is soft. Stir regularly so as not to burn the garlic

Add the pink peppercorns- stir.

Add the Dijon mustard- stir.

Add the wine and turn the heat until the mixture is at a simmer – let it simmer for a minute then back down to low.

Now place the salmon into the oven.  These will take approx. 20 minutes to cook to a perfect pink in the middle. Cook them for longer if that is your preference.

Add a twist of salt and pepper to the sauce, then stir in the cream the cream; make sure to keep it on a very low heat until the salmon are ready.

Serve with the lemon wedges.

If you want to have this dish with roasted celeriac like I did, peel and dice 400g of celeriac, season with salt and pepper, drizzle with olive oil and place them in the oven at the same time as the salmon.

I have to say the taste pairing was amazing!