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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