Traditional Monmouth Poached Salmon

Gently poach salmon fillets in a court-bouillon of water, white wine, and herbs for 8 minutes. Set aside.

Simmer double cream with a large handful of fresh, shredded sorrel until the leaves 'melt' into a tangy green sauce.

Season with sea salt and white pepper. Serve the poached salmon draped with the vibrant sorrel sauce. A refined riverside favorite from Monmouth.