Saumon a lOseille

• 1 cup dry white wine, preferably Chardonnay
• 1/3 cup dry vermouth
• 1/4 cup finely minced shallots
• 1 cup heavy cream
• 4 cups fresh young sorrel, washed, stemmed, and torn into 1/2-inch pieces
• 1 tablespoon fresh lemon juice
• Salt and freshly ground pepper to taste
• One 12-ounce center-cut salmon fillet, boneless, with skin on

1. Pour the wine and the vermouth into a small saucepan over medium heat.
2. Scatter the shallots over them and cook.
3. When reduced by half, add the cream.
4. Bring the mixture to a simmer, stirring frequently, and cook for about 20 minutes.
5. Remove from the heat, and strain the sauce through a fine-mesh sieve into a clean saucepan.
6. Reserving a small handful for garnish, stir the sorrel into the sauce a handful at a time.
7. Add the lemon juice, and salt and freshly ground pepper to taste, and cook briefly, stirring.
8. Remove from the heat and keep warm.
9. Cut the salmon fillet in half crosswise.
10. Then cut each piece into two rectangles; you should have four portions.
11. Gently pound each piece with the flat end of a cleaver to make the salmon pieces thinner.
12. Season the skin side of the salmon with salt and freshly ground pepper.
13. Heat a nonstick pan over medium heat, and cook the fillets, skin side first, for 30 seconds.
14. Flip, and cook for another 30 seconds.
15. Distribute the sorrel sauce evenly among the centers of four warm serving plates.
16. Place a salmon fillet over each, arranging some sorrel pieces around them.
17. Serve immediately.

white wine, shallots, heavy cream, fresh young sorrel, lemon juice, salt, center

Taken from www.epicurious.com/recipes/food/views/saumon-a-l-oseille-373985 (may not work)