Salmon Fillets with Sorrel
(serves 4)

• 4 salmon fillets, about 6-8 ounces each
• 1 cup dry white wine
• ¼ cup dry vermouth
• ¾ cup fish stock with white wine*
• 2 shallots, finely chopped
• 3 tablespoons heavy cream
• 4 tablespoons finely chopped sorrel
• 8 tablespoons sweet butter
• salt, freshly ground pepper
• 1 ½ - 2 tablespoons lemon juice

Flatten the salmon fillets between 2 pieces of waxed paper. Pour the wine, vermouth and fish stock into a small saucepan, add the shallots and cook gently until the liquid has almost evaporated. Add the sorrel, bring the cream to a boil and remove from the heat at once. Cut the butter into tablespoons and beat into the sauce. Season with salt, pepper and lemon juice. Heat the olive oil in a large, heavy frying pan and sauté the salmon fillets quickly. Pour the sauce into a serving dish and arrange the salmon fillets on top of it.