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1
Pick over the sorrel.
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2
Discard any tough stems and blemished leaves.
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3
Rinse the leaves and pat them dry.
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4
Pack the leaves closely and cut them crosswise into very thin strips.
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5
This is called a chiffonadeThere should be about two cups or slightly more when loosely packed.
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6
If there are any bones in the fillets, carefully remove them with pliers.
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7
Cut the fillets on the bias into about 14 thin slices.
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8
Put the reserved fish skin and bones in a small saucepan.
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9
Add one tablespoon of the shallots, the wine and chopped tomatoes.
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10
Bring to the boil and let simmer five minutes.
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11
Add the cream and cook about five minutes.
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12
Strain through a fine sieve, pushing the solids with a rubber spatula to extract as much liquid as possible.
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13
There should be about one and one-quarter cups.
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14
Heat one tablespoon of the butter in a saucepan and add the remaining one tablespoon of shallots.
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15
Cook briefly and add the sorrel.
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16
Cook, stirring, until wilted.
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17
Add the cream mixture, the cubed tomato flesh, salt and pepper.
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18
Heat the remaining tablespoon of butter in a stick-proof skillet.
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19
Sprinkle the salmon with salt and pepper and place, a few pieces at a time, in one layer in the skillet.
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20
Cook one and one-half to two minutes, depending on the thickness of the slices, turning once.
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21
Pour the sorrel sauce into the center of a warm platter and smooth it over.
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22
As the salmon pieces are cooked, arrange them neatly, slightly overlapping, on the sauce.
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23
Sprinkle with parsley.
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24
Serve immediately.
