1. Layer two 30cm x 40cm sheets of foil together. Brush the shiny side of the foil with half the oil, place 2 fillets, side-by-side on top, then fold up the outer edges. Drizzle 1 tablespoon lime juice over each fillet and season with sea salt and freshly ground black pepper. Fold and pinch the foil extra tightly to create a watertight seal around the fillets. 2. To ensure that the packet is airtight, press down on it gently with your hand – if air escapes easily, rewrap. Repeat wrapping with another 2 pieces of foil, remaining oil, fish and lime juice. 3. Place the fish on the top rack in the dishwasher. Set the dishwasher to the ‘normal’ cycle and run it without any detergent for 45 minutes, which should take it through just the wash cycle. (Different brands of dishwasher may have varying washing cycles, with differences in water temperature, so check the machine’s manual, which will tell you the temperature and duration of your washing cycle. Ideally ‘cook’ the salmon in a water temperature of 55°C for 45 minutes.). 4. Meanwhile, make the sorrel sauce. Heat butter in a frying pan over medium heat, add leek and shallot, and cook for 8 minutes or until leek is soft. Add stock and simmer for 15 minutes or until reduced by half, then set aside to cool. 5. Once cooled, transfer to a blender, add sorrel, lemon juice and salt and pepper to taste, then purée until smooth. Transfer to a small saucepan until ready to serve. 6. Once the wash cycle is completed, stop the dishwasher before it starts the drying cycle. To be sure, it is best to set a kitchen timer for 45 minutes. Remove the salmon from the dishwasher. 7. To serve, reheat the sauce over medium heat, then stir in the cream. Remove the salmon from the foil, place a fillet on each plate and spoon a generous amount of sauce over. ---------------------------------------------------------------------------
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