Salmon with sorrel sauce

1. 1

   Pick over the sorrel.

2. 2

   Discard any tough stems and blemished leaves.

3. 3

   Rinse the leaves and pat them dry.

4. 4

   Pack the leaves closely and cut them crosswise into very thin strips.

5. 5

   This is called a chiffonadeThere should be about two cups or slightly more when loosely packed.

6. 6

   If there are any bones in the fillets, carefully remove them with pliers.

7. 7

   Cut the fillets on the bias into about 14 thin slices.

8. 8

   Put the reserved fish skin and bones in a small saucepan.

9. 9

   Add one tablespoon of the shallots, the wine and chopped tomatoes.

10. 10

    Bring to the boil and let simmer five minutes.

11. 11

    Add the cream and cook about five minutes.

12. 12

    Strain through a fine sieve, pushing the solids with a rubber spatula to extract as much liquid as possible.

13. 13

    There should be about one and one-quarter cups.

14. 14

    Heat one tablespoon of the butter in a saucepan and add the remaining one tablespoon of shallots.

15. 15

    Cook briefly and add the sorrel.

16. 16

    Cook, stirring, until wilted.

17. 17

    Add the cream mixture, the cubed tomato flesh, salt and pepper.

18. 18

    Heat the remaining tablespoon of butter in a stick-proof skillet.

19. 19

    Sprinkle the salmon with salt and pepper and place, a few pieces at a time, in one layer in the skillet.

20. 20

    Cook one and one-half to two minutes, depending on the thickness of the slices, turning once.

21. 21

    Pour the sorrel sauce into the center of a warm platter and smooth it over.

22. 22

    As the salmon pieces are cooked, arrange them neatly, slightly overlapping, on the sauce.

23. 23

    Sprinkle with parsley.

24. 24

    Serve immediately.

* Per serving · 4 servings · Values may vary.