New recipes each month, using the best of the season's produce, including quick and easy suppers and tasty desserts.
April 2011 - SALMON WITH SORREL
Sorrel used to grow wild in the fields of my native Franche-Comte and you can find it in the UK too. It is very acidic and can be overwhelming, but combined with the mellow taste of salmon it works very well. Please try to use the best salmon; I am very well aware that wild or organic salmon costs more than farmed salmon but it is well worth it.
Click on the link below to download a print-friendly copy of the recipe.
Photograph © Jean Cazals
Raymond Blanc's new book, Kitchen Secrets,
containing recipes from both series of Kitchen Secrets and more, was
published by Bloomsbury on 14 February and is available to buy from Le Manoir aux Quat'Saisons, Brasserie Blanc, Maison Blanc, online and from bookstores.
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