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Salmon fillet with fresh sorrel and spinach sauce

Sorrel has a sharp, crisp taste and is delicious with spinach. The base for the sauce can be made a day ahead; just reheat gently when ready to serve and add the spinach and sorrel.

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For the sauce

  • 75g/2¾oz butter, melted
  • ½ lemon, juice only
  • 2 tsp plain flour
  • 300ml/½ pint half-fat crème frâiche
  • 1 free-range egg, yolk only
  • sea salt and freshly ground black pepper
  • 25g/1oz sorrel, finely chopped
  • 25g/1oz spinach, finely chopped