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1
In a medium nonreactive saucepan, combine the clam juice, wine, shallot, parsley stems, thyme sprigs, bay leaf and 1 cup of water.
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2
Boil over high heat until reduced to 2 cups, about 25 minutes.
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3
Strain the reduction into a bowl.
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4
Wipe out the pan.
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5
Add 1 tablespoon of the butter and melt over low heat.
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6
Stir in the flour to make a roux and cook, stirring, for 2 minutes.
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7
Remove from the heat and let the roux cool for 5 minutes.
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8
Set the saucepan over moderate heat and gradually whisk the reduction into the roux to make a smooth sauce.
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9
Bring to a boil, whisking constantly.
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10
Reduce the heat to very low and simmer the sauce gently, whisking often, until no floury taste remains, about 10 minutes.
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11
Stir in the cream and simmer for 5 minutes longer.
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12
Remove from the heat.
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13
Bring the Court Bouilon to a simmer.
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14
Add the salmon fillets and adjust the heat so that the liquid is barely simmering.
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15
Poach the salmon until just cooked through, about 6 minutes, depending on the thickness of the fish.
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16
Meanwhile, bring the sauce to a simmer over moderate heat.
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17
remove the pan from the heat and whisk in the remaining 1/2 tablespoon of butter.
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18
Stir in the sorrel to wilt it and season the sauce with salt, white pepper and lemon juice, if using.
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19
If the sauce seems thick, thin it with a little of the Court Bouilon; the sauce should have the consistency of light cream.
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20
Using a slotted spoon or spatula, remove the salmon from the poaching liquid and drain briefly on paper towels.
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21
Set the salmon on warmed plates and spoon the sorrel sauce on top.
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22
Serve immediately.
