Pierre Franey - Recipes - Salmon with Sorrel Sauce

Ingredients

• 1 3- to 3 ½ pound boned, skinned salmon fillet
• ¼ cup chopped shallots
• 4 cups fish stock
• 1 ½ cups dry vermouth
• 1 cup dry white white
• 2 ¼ cups heavy cream
• Salt and freshly ground pepper
• 3 tablespoons fish glaze (optional -- see note below)
• ¼ pound fresh sorrel, thick stems removed, cut into very fine shreds, chiffonade-style
• 4 egg yolks
• 2 tablespoons butter
• Juice of ½ lemon
• Flour for dredging
• ½ cup butter (or clarified butter)