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