Poached Salmon Steak
Rinse potatoes, cut in half, where appropriate and place cut-side down on an oiled baking sheet. Season with salt and pepper. Place the baking sheet in a preheated 200°C (approximately 400°F) oven for about 25-30 minutes. Rinse sorrel, shake dry and pluck leaves from the stem.
Rinse lemon, cut into wedges and squeeze some juice. Melt butter in a large nonstick skillet, add salmon and wine and season with sea salt, peppercorns and tarragon. Heat salmon and let simmer, covered, for about 10 minutes. Carefully remove fish from the liquid with a slotted spoon. Pour cooking liquid through a fine sieve and reserve.
Serve fish with potatoes and sorrel on warmed plates. Season fish to taste with salt, pepper and a little oil. Season with cooking liquid if desired. Drizzle sorrel with balsamic vinegar.